Nonna's Vegan Lasagna by Sepps

Ingredients

• 2 shallots, finely diced
• 2 garlic cloves, crushed
• 3 tins (approx. 1.2 kg) chopped tomatoes
• 1 tbsp olive oil
• 1 tsp salt (adjust to taste)
• 1 tsp chili flakes
• 2 tbsp sugar
• 1/4 tsp bicarbonate soda
• 250g plant-based mince
• 200g black lentils
• 50g plant-based butter
• 1 green onion, finely chopped
• 50g flour
• 600ml plant-based milk
• 1/4 tsp nutmeg
• 1/2 tsp black pepper (adjust to taste)
• 300g lasagna pasta sheets
• 200g plant-based cheese, shredded

Instructions

1. Preheat your oven to 180°C (350°F).
2. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely diced shallots and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Add the crushed garlic and cook for another minute until fragrant. Stir in the chopped tomatoes, bring the mixture to a simmer, then add the salt, chili flakes, sugar, and bicarbonate soda. Stir well to combine.
4. Reduce the heat to low and let the sauce simmer gently for 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. In a separate pan, brown the plant-based mince over medium-high heat for 5-7 minutes. Add the black lentils and cook for another 2-3 minutes. Stir the browned mince and lentils into the tomato sauce.
6. For the béchamel, melt the plant-based butter in a saucepan over medium heat. Add the finely chopped spring onion and cook for 2-3 minutes until softened.
7. Slowly whisk in the 00 flour to form a smooth paste, cooking for 1-2 minutes. Gradually pour in the plant-based milk while continuously whisking to prevent lumps. Bring the béchamel to a boil, then reduce heat and simmer until thickened, about 5-7 minutes.
8. Season the béchamel with nutmeg, salt, and pepper to taste, ensuring it is smooth and creamy.
9. Assemble the lasagna: spread a thin layer of tomato sauce on the bottom of a baking dish. Place a layer of pasta sheets over the sauce, then add more tomato sauce, a layer of béchamel, and a sprinkle of plant-based cheese. Repeat the layers until all ingredients are used, finishing with a generous layer of béchamel and plant-based cheese.
10. Drizzle the top with 1 tablespoon of olive oil. Bake in the preheated oven for 45 minutes, or until the top is golden brown and bubbly.
11. Remove from the oven and let it rest for 5-10 minutes before serving immediately. Leftovers taste even better the next day.