Oil-Free Plant-Based Lasagne
Indulge in a sumptuous, veggie-packed lasagne bursting with flavour. This savoury dish layers vibrant diced vegetables—zucchini, carrots, celery, red and green capsicums—infused with garlic and aromatic onions. Adding red split lentils, oregano, and a medley of chopped basil and baby spinach creates a hearty, nutritious filling. Stacked between wholemeal lasagne sheets and smothered in your favourite tomato-based pasta sauce, this creation is crowned with a velvety creamy white sauce, marrying all the flavours in a harmonious ensemble. For an added crunch, top it with optional fresh breadcrumbs. This lasagna celebrates wholesome ingredients, delivering a delightful medley of tastes in every bite.
Ingredients
- 1 med brown onion chopped
- 2 cloves garlic minced
- 1 red capsicum (bell pepper) diced
- 1 green capsicum (bell pepper) diced
- 2 med courgette (zucchini) diced
- 1 med carrot diced
- 1 stick celery diced
- 1 can chopped tomatoes
- 1 jar or your favourite tomato based pasta sauce
- 50 grams red split lentils
- 1 tsp oregano
- 150 grams baby spinach chopped
- 15 basil leaves chopped
- 6-8 sheets wholemeal lasagne sheets
- creamy white sauce
- optional fresh bread crumbs
Instructions
- Make the Creamy White Sauce
- Sauté onion, garlic after 5 mins, then add capsicum, carrot, celery, zucchini and let soften – about 15 minutes.
- Add tomatoes, jar of sauce, lentils, oregano, baby spinach, and basil, season to taste. Allow to simmer until spinach wilts.
- Heat oven to 180℃. (400℉)
- In the lasagne dish, put a thin layer of tomato sauce and cover it with lasagne sheets.
- Layer the 2 sauces and pasta alternately in a lasagne dish, topping with 2nd half of the white sauce (or 3 layers depending on how thick your layers are)
- If liked, sprinkle a cup of fresh breadcrumbs over the top of the white sauce.
- Bake for 35-45 minutes. Test with a sharp knife to make sure the pasta is very tender. Let rest for 10 minutes before serving.
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