Once you decide to go fully vegan, you do not have to worry that you will no longer be able to eat pasta recipes. In fact, most vegan pasta is a lot tastier and healthier too!
Ingredients for Vegan Lasagne:
3,5 oz - 100g green lentils
1 garlic glove
6 aubergines 6
2 sweet potatoes
3,5 oz - 100cheese (vegan, grated) 100 g
1 can (25 oz - 690g) tomato pasta
5 basil sprigs
2 thyme sprigs
1 vegetable stock cube
2 tbsp olive oil
pepper and salt
How to make Vegan lasagne:
Preheat the oven to 356°F - 180°C.
Clean the aubergines and cut into thin slices with a vegetable peeler. Sprinkle generously with salt and let it steep for 10 minutes.
Peel and chop the onions and garlic. Fry glassy in a drizzle of olive oil. Add the lentils, fry briefly, then add the passata and herbs. Pour in a dash of water and simmer for about 15 minutes on a low heat.
Peel the sweet potatoes and cut into fine slices with a vegetable peeler. Fry them briefly in some olive oil, add a dash of stock and let it cook in the oven. Rinse the aubergine slices carefully and pat dry.
Grease a baking dish with olive oil and spoon in some of the lentil sauce. Sprinkle with the grated cheese and cover with aubergine slices. Then divide some sweet potatoes and then some lentil-tomato sauce. Repeat until all ingredients are used. Finish with the aubergine slices and slide in the oven for 30 minutes.
Remove from the oven and finish with a few tufts of basil. Sprinkle with a leftover grated cheese and finish with a few sage leaves.