Lentil and Sweet Potato Vegan Lasagne

This is a kitchen staple at my house, we make it in large batches and eat it over a few days or freeze it. Don’t be afraid to mix it up with different vegetables like carrots, leeks, eggplant, capsicums, chilli, pumpkin and zucchini. Play around with it, it you don’t like canned lentils cook some fresh or use a different pulse. Just enjoy.

Ingredients (serves 4 to 6)

Lentil bolognese

• 1 large brown onion washed peeled and finely chopped.

• 1 clove garlic (as above)

• 2 sticks of celery (as above)

• 2 large mushrooms sliced.

• 2 cans of organic lentils (undrained)

• 3 cans of organic pureed tomatoes.

• About 50 ml of extra virgin olive oil.

• Salt and pepper to taste.

• 1 tbsp of dried oregano

Vegan bechamel

• 100g nutlex/margarine/butter

• 100g Plain flour (gluten free if you prefer)

• 1 litre bonsoy/almond milk/oat milk. (nothing sweetened)

• 10g nutritional yeast

• 90g mixed vegan cheese (mozzarella, parmesan etc.)

Method

The day before

1. Wash and peel 2 sweet potatoes.

2. Toss in Olive oil and salt and slice length ways.

3. Place in a single layer on a baking tray lined with baking paper and roast at 180 degree Celsius with soft, about 20 to 30 minutes.

4. Cool overnight, covered in the fridge.

The day of

Lentil bolognese

1. Heat the olive oil in a pot and add the chopped vegetables with a pinch of salt.

2. Cook without colour until the vegetables begin to soften.

3. Add the tomatoes, lentils and oregano.

4. Simmer for round 40 minutes until reduced.

5. Check seasoning

Vegan bechamel

1. Melt the butter in a medium sized pot.

2. Once melted add the flour and whisk on, cook for 30 seconds

3. Be careful not to burn.

4. Slowly add the milk and whisk. Do this slowly to prevent lumps.

5. Whisk until thick, about 10 minutes.

6. Add the yeast and cheese, adjust the seasoning.