Vegan Lasagna

From Unknown

Forked from Recipe via TheMealDB

Original recipe

ItalianVeganPasta

Prep

—

Cook

—

Total

—

Serves

—

Method

Vegan

Ingredients

Units

green red lentils — 1 cup

Carrots — 1

onion — 1

zucchini — 1 small

coriander — sprinking

spinach — 150 g

lasagne sheets — 10

vegan butter — 35 g

flour — 4 tbsp

soya milk — 300 ml

mustard — 1 1/2 tsp

vinegar — 1 tsp

Method

Preheat oven to 180 degrees celcius.

Boil vegetables for 5-7 minutes, until soft. Add lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until the lentils are soft, which should take about 20 minutes.

Blanch spinach leaves for a few minutes in a pan, before removing and setting aside.

Top up the pan with water and cook the lasagne sheets. When cooked, drain and set aside.

Lineage

Where this recipe began.

Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.

See the family tree

Version history

Imported from TheMealDB

Unknown · Jun 21, 2026 · current