Hearty lentil, mushroom and mince, dairy-free lasagna

A rich and nourishing dairy-free lasagna made with a hearty mushroom, mince, and lentil filling, layered with a creamy oat milk roux and topped with melty vegan cheese. Although this recipe is dairy free, simply swap the milk, butter and cheese for dairy containing versions if you like 👍🏽

The pasta sheets are cut into finger sized strips which are perfect for little hands to grab

YOU NEED:

For the sauce:

Extra virgin olive oil, or other cooking oil

1 brown onion, whizzed in a mini chopper or blender, or finely diced

3 garlic cloves, finely chopped

250g mince (beef or plant-based)

300g chestnut mushrooms, whizzed in a mini chopper or blender, or finely diced

2 tsp dried oregano

2 tsp paprika

1 tsp dried basil

2 tablespoons of balsamic vinegar

Ground black pepper

500ml passata

1 can green lentils, drained and rinsed

1 low-salt stock cube

For the roux:

1 heaped tablespoon vegan butter

1 heaped tablespoon plain flour

150ml oat milk

To assemble:

3 layers of fresh pasta sheets, cut into finger-length strips (contains egg—use dried pasta or homemade egg-free pasta if needed; if using dried just ensure the sauce is really saucy and check its cooked through - it may need longer in the oven)

200g vegan cheese (I used Violife Original Grated)

30g panko breadcrumbs

A drizzle of extra virgin olive oil

TO MAKE:

Preheat your oven to 180°C

First, make your meaty lasagna sauce:

Heat a little oil in a pan over medium heat

Add the onion and garlic, cooking until soft

Add the mince and cook until browned. Stir in the mushrooms and cook for another 2-3 minutes

Add the herbs and balsamic and season with black pepper. Then pour in the passata, lentils, and crumble in the stock cube. Stir well, bring to a simmer, and let it cook for 15-20 minutes or until thickened a little, stirring every now and then, adding more liquid if needed

Make the roux:

Melt the vegan butter in a small saucepan over medium heat

Add the flour and whisk continuously for 1-2 minutes until golden

Slowly pour in the oat milk, whisking constantly, until smooth and thickened

Remove from heat

Assemble your lasagna + bake:

In an ovenproof dish, layer a spoonful of the sauce, followed by pasta sheets. Repeat until all the sauce and pasta are used, finishing with a layer of pasta on top

Pour over the roux, spreading it evenly

Sprinkle the vegan cheese and panko breadcrumbs on top, then drizzle generously with olive oil for a nice golden and crispy top

Bake for 30 minutes until golden and bubbling

Serve or store:

Let it cool slightly before serving to little ones. Leftovers can be stored in the fridge for up to 2 days or frozen in portions