How about something vegetarian today? Our veggie lasagna is a hit not only with vegetarians but also with meat lovers—we promise!
Ingredients:
- Lasagna sheets
For the tomato sauce:
- 1 onion
- 3 cloves of garlic
- 1 medium carrot
- 150 g button mushrooms
- 50 g spinach leaves
- 1 tablespoon tomato paste
- 4 tsp Veggie Talent
- 100 g canned lentils
- 300 g strained tomatoes
- 280 ml vegetable broth
For the light sauce:
- 200 g cauliflower
- 300 ml milk
- 40 g flour
- 30 g butter
Preparation:
- Bring a large pot of water to a boil. Add the cauliflower and simmer for 10 minutes, until tender.
- In the meantime, prepare the tomato sauce. Dice the onion, mushrooms, carrot, and garlic.
- Sauté the onion in a large pot over medium heat with a little water or oil for 3–4 minutes, until translucent.
- Then add the lentils, garlic, carrots, mushrooms, and tomato paste, and sauté for 5 minutes until the carrots are tender (add a little water if needed). Next, stir in the strained tomatoes and vegetable broth, and season with Veggie Talent. Simmer over low heat for 10 minutes.
- When the cauliflower is tender, drain it and place it in a blender along with all the ingredients for the light sauce. Blend on high until a creamy sauce forms.
- Now assemble the lasagna! Spread a generous amount of tomato sauce on the bottom of the baking dish, then cover with a layer of lasagna noodles. Spread a generous portion of tomato sauce on top. Spread a generous portion of the white sauce on top.
- Repeat the process with another layer of lasagna noodles, tomato sauce, and cheese sauce.
- Cover the lasagna with foil (important) and bake at 250 C for 30 minutes, then bake for another 5 minutes without the foil. Let it rest for 10 minutes before serving!
