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Vegan lentil lasagne
1 h active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 626
  • Fat about 15g
  • Carbohydrates about 87g
  • Protein about 27g
This is needed
This is needed for 4 people
  • 1 onions
  • 1 carrots
  • 2 garlic clove
  • 200 g celeriac
  • 25 g dried porcini mushrooms
Lentil sauce
  • 1 tbsp olive oil
  • 200 g green lentils
  • 1 bay leaf
  • 4 dl water
  • a little pepper
  • 1.5 tsp salt
  • 700 g puréed tomatoes
Béchamel sauce
  • 3 tbsp olive oil
  • 4 tbsp white flour
  • 7 dl oat drink
  • 0.25 tsp nutmeg
  • 0.75 tsp salt
  • a little pepper
  • 12 green lasagne sheets
  • One ovenproof dish (holding approx. 2 ½ l), greased.
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And that's how it's done
And that's how it's done
Peel and finely chop the onion and garlic. Peel and dice the carrots and celeriac. Soak the porcini mushrooms in water for approx. 5 mins., then drain and roughly chop.
Lentil sauce
Heat the oil in a pan. Sauté the onion, garlic, carrots and celeriac for approx. 5 mins. Add the lentils, mushrooms and bay leaf, cook briefly. Pour in the tomatoes and water, bring to the boil, reduce the heat, cover and simmer for approx. 40 mins., season.
Béchamel sauce
Heat the oil in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour.
Pour in all of the oat milk, bring to the boil while stirring, season. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy.
Layer the béchamel sauce, lentil sauce and lasagne sheets in the prepared dish. Finish with a layer of béchamel sauce.
To bake
Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven and leave to stand for approx. 5 mins. before serving.

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