Vegan food is a fast-growing trend and can be a delicious healthy option. Try this vegan take on the lasagne and do something great for your body.
INGREDIENTS
1 tablespoon olive oil.
1 large onion, finely chopped.
3 garlic cloves, crushed.
2 small red chillies, seeded, finely chopped.
400g button mushrooms, quartered.
300g pumpkin, peeled, diced.
1 red capsicum, seeded, chopped.
1/2 cup mixed herbs, (basil, thyme, oregano), chopped.
2 x 400g can lentils, drained, rinsed.
2 x 400g can tomatoes.
1 cup vegetable stock.
2 tablespoons tomato paste.
200g Orgran Rice and Corn Lasagne Sheets.
1/2 cup rye or spelt breadcrumbs (made from two slices).
1/2 teaspoon paprika.
SAUCE
2 cups oat milk.
1/3 cup shiso miso paste.
1/2 teaspoon ground nutmeg.
2 tablespoons olive oil.
1/4 cup spelt flour.
METHOD
1. Preheat oven to 180C. Heat oil in a frying pan on medium. Saute onion, garlic and chilli for 2-3 mins until onion is tender. Add mushroom, pumpkin, capsicum and herbs and saute for further 3-4 mins.
2. Stir in lentils, tomatoes, stock and paste. Bring to the boil then reduce heat and simmer for 35-40 mins until thickened.
3. Meanwhile, to make the sauce, slowly stir oat milk into miso until smooth. Add nutmeg. In a saucepan, combine oil and flour. Stir over low heat until combined. Remove from heat and blend in milk mixture until smooth. Return to heat and cook on high, stirring, until smooth and thick.
4. Cover the bottom of a 10-cup ovenproof dish with half vegetable mixture. Arrange single layer of pasta over lentils and cover with half miso sauce. Repeat layers.
5. In a bowl, combine breadcrumbs with oil and paprika. Sprinkle over lasagne and bake for 40-45 mins. Serve with a green salad.
