Vegan Lasagne

Vegan Lasagne

This vegan lasagna with a delicious lentil bolognese is made with Mutti passata and tomato puree. Finished with homemade vegan cheese is a sophisticated twist on a classic Italian lasagna. 
Enjoy this healthy lasagne without regrets, but with an intense taste.





Made with Tomato Puree

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.

cooking sketch 85 min (COOK TIME: 40 min / PREP TIME: 45 min)

cooking sketch Medium

6 people

Ingredients

FOR THE LENTIL SAUCE:

  • 1 large onion
  • 1 clove of garlic
  • 1 carrot
  • 1 stick of celery
  • 3 tbsp olive oil
  • 3 tablespoons Mutti double concentrated tomato puree
  • 180 g red lentils
  • 700 g Mutti Passata
  • 300 ml of water
  • 1 bay leaf
  • 1 tsp Paprika
  • 1 handful of fresh oregano and basil
  • salt and pepper

FOR THE VEGAN MOZZARELLA:

  • 60 g Cashews
  • 400 ml of water
  • 4 tbsp cornstarch
  • 2 tbsp yeast flakes
  • 1 tbsp olive oil
  • 2 tsp lemon
  • 1 tsp salt
  • 8-10 Lasagne sheets
  • 1 small zucchini
  • 25 g pine nuts (optional)
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Method

FOR THE LENTIL SAUCE:

  1. Peel the onion, garlic and carrot and cut everything into small cubes.
  2. Wash the celery and cut it into thin slices.
  3. Heat the olive oil in a large saucepan and sauté the onion and garlic until translucent.
  4. Then add the celery and carrots and sauté everything over medium heat for about 5 minutes.
  5. Stir in the Mutti double concentrated tomato paste and the lentils. Let everything sweat for a moment.
  6. Next, add Mutti tomato passata, some water, the bay leaf and the paprika and simmer for about 15 minutes. Stir every now and then.
  7. Wash, dry and roughly chop the herbs. Then add to the sauce.

FOR THE VEGAN MOZZARELLA:

  1. Pulse the cashew nuts in a food processor until finely ground. Add the rest of the ingredients and mix well. Bring to a boil in a saucepan. Cook the sauce until simmering, and simmer until a thickened cheesy consistency.

FOR THE LASAGNE:

  1. Preheat the oven to 180 degrees.
  2. Wash the courgettes and cut them lengthwise into thin slices using a mandolin or peeler.
  3. Add 1/4 of the lentil sauce to the lasagne (or casserole) dish. Then put the first layer of lasagne sheets on top. Next, add a layer of vegan mozzarella and then the zucchini strips. Keep layering: Now add the lentil sauce, the lasagne sheets, the vegan mozzarella and then the zucchini strips on top. Depending on the size of your casserole dish, repeat this until the lentil sauce is used up. Top your lasagne with some of the mozzarella sauce and a sprinkling of pine nuts.
  4. Bake in the oven for about 30-40 minutes, until the lasagne sheets are cooked through.
  5. If desired, the lasagne can be sprinkled with fresh herbs before serving.

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Also made with: Tomato Puree


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