This plant-based lasagna recipe is not only delicious but also healthy and easy to make! Made with Satvik Foods Red Lentil Dhal, fresh spinach leaves, and sliced mushrooms, this lasagna is a flavourful and protein-packed dish that is perfect for a cozy night in or a family gathering. The lentil mixture is layered with lasagna noodles, marinara sauce, a creamy béchamel and vegan cheese for a hearty and satisfying meal that is sure to impress. Plus, it's a great way to incorporate more plant-based protein into your diet without sacrificing taste. Give this recipe a try and enjoy a comforting and nutritious meal that everyone will love
delicious plant-based lasagna recipe that features Satvik Foods Red Lentil Dhal:
- 1 pack Satvik Foods Red Lentil Dhal
- 3 Tbsp tomato paste
- 1 box lasagna sheets
- 2 cups fresh spinach leaves
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 jar passata sauce
- 1/2 cup vegan mozzarella cheese, shredded
- 1/4 cup vegan parmesan cheese, grated
- Salt and pepper to taste
- Olive oil for sautéing
For the vegan béchamel sauce:
- 3 tablespoons vegan butter
- 3 tablespoons all-purpose flour
- 3 tablespoons of nutritional yeast
- 2 cups unsweetened plant-based milk (such as almond milk or soy milk)
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Preheat your oven to 200°C.
- Cook the lasagna sheets according to the instructions on the package. Once cooked, rinse with cold water and set aside.
- In a large pan, heat the olive oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 3-4 minutes.
- Add the sliced mushrooms and continue to sauté for another 2-3 minutes.
- Add pack Satvik Foods Red Lentil Dhal and spinach leaves to the pan and stir well to combine.
- Pour the passata sauce, tomato paste and 2 cups of water over the lentil mixture and stir again. Reduce to simmer for 10 minutes until the liquid is absorbed.
- To make the vegan béchamel sauce, melt the vegan butter in a medium saucepan over medium heat.
- Add the flour and nutritional yeast to the melted butter and whisk until it forms a paste.
- Slowly pour in the plant-based milk, whisking constantly to avoid lumps.
- Continue whisking until the mixture thickens and comes to a simmer, about 5-7 minutes.
- Add the ground nutmeg, salt, and pepper, and whisk to combine.
- In a 9x13 inch baking dish, spoon a layer of the lentil mixture over the bottom of the dish.
- Add a layer of lasagna sheets on top of the lentil mixture, then a layer of béchamel, repeat the until you have used up all the ingredients.
- Top the lasagna with the shredded vegan mozzarella cheese and grated vegan parmesan cheese.
- Cover the dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool for a few minutes before slicing and serving.
Enjoy your delicious and healthy plant-based lasagna featuring Satvik Foods Red Lentil Dhal