Dairy Free Vegan Lasagna Recipe

Chef Jeenas Vegan Green Lentil Lasagna Recipe

Yes this is a cheese free lasagna recipe but is also gluten free, vegan and contains lots of gorgeous little cooked green lentils, fitting all of this information into one title can be a little difficult... So dairy free vegan lasagna recipe it is.

I do not use any dried soya mince or meat free mince in this vegan recipe. The bite in my lasagna comes from the mixture of vegetables and lentils and it tastes amazing.

I have cooked this lasagna recipe using gluten free pasta but you can use wheat pasta if you like - it will cook just the same.

I use some vegan parmesan cheese and vegan gluten free cheese sauce granules. If you do not have the cheese sauce granules do not worry as this lasagna recipe tastes gorgeous with or without the cheese sauce.

I make a white sauce for my lasagna using soya milk and a bay leaf and it tasted fantastic.

The green lentils give my lasagna such a lovely taste that you will not miss the meat in there at all. I used Salisbury's So Organic cooked green lentils (only 50 pence too) that are in a box - they are only just recently out but do try them they are like tiny little green pearls of deliciousness!

This lasagna recipe is so delicious that when I went back into the kitchen for a second portion there was barley any lasagna left for me as the family had devoured the entire lasagna!

My recipe is really simple to put together and tastes amazing so why not cook it yourself?

Ingredients for Gluten Free Vegan Lasagna Recipe
1 Cup Cooked Green Lentils
2-3 Carrots (diced)
1 Small Onion (finely diced)
2 Zucchinis (diced)
1/4 large Swede (diced)
3 Garlic cloves (crushed)
Rice bran oil
1 large Tbsp Tomato puree
Water
Salt to taste
1/2 tsp Chef Jeenas Mild curry powder
Pinch Dried basil
1 tsp Dried chives
1 tsp Paprika
5-6 Mushrooms (diced)
Vegan cheese sauce granules (optional)
Vegan parmesan (optional)
Gluten free Lasagna sheets

For the Roux
1 cup Soya milk
1 Bay leaf
pinch Salt
1 large tsp Corn flour/starch
Milk to mix

How to make a Gluten Free Vegan Lasagna

Gently cook the onions, carrots, zucchini and swede in a large pan drizzled with oil until the veggies start to soften - 15-20 minutes.

Add garlic, paprika, curry powder, basil and chives stir well and cook for 5 more minutes stiring.

Add tomato puree and a little water - simmer the vegetables adding more water as needed - do not soak and stew the vegetables you only need small amounts of water.

Once the vegetables are cooked in the tomato sauce taste and add salt to season then add the mushrooms - cook for a minute stiring always then take off the heat.

You do not need to fully cook the mushrooms as they will cook more in the oven.

Take a pan of boiling lightly salted water and cook the lasagna sheets until they soften.

Bring the soya milk to a simmer in a small pan with the bay leaf.

Add a pinch of salt .

In a small dish stir the corn flour with enough milk to make a thick mixture that is loose enough to slip off a spoon.

Add the corn flour to the milk pan with a tsp of vegan margarine.

Keep stiring until it thickens a little then take off the heat.

Make up the vegan dairy free cheese sauce granules as directed on the packaging.

Spoon a little amount of the vegetable sauce mixture into the bottom of a lasagna oven dish.

Add lasagna sheets, then more vegetable, then vegan parmesan.

Now sprinkle over some cooked green lentils.

Pour over a little vegan cheese sauce and soya milk roux.

Make another layer with the lasagna sheets, vegetable sauce, vegan parmesan then add the left over cooked lentils. You should have more cooked green lentils on this layer than the last one.

Top with lasagna sheets then sprinkle with vegan parmesan.

Pour over the rest of your soya white sauce and a few blobs of vegan margarine.

Cover with tin foil and place into a hot oven at gas mark 7 for approximately 40 minutes.