Spiced Ragu Style Vegan Lentil Lasagne

Dive into this warming and delicious Spiced Ragu Style Vegan Lentil Lasagne recipe!

Cooking Time

1 hour 30 mins

Servings

6

Method:

In a frying pan on a medium heat, add the extra virgin olive oil, onions, garlic, carrot, celery, oregano, chilli flakes, cinnamon, nutmeg, sea salt and cracked black pepper and cook for 5 mins until the onions have turned slightly translucent.

Next deglaze your frying pan by adding the red wine then add the tomato puree, chopped tomatoes and lentils. Mix together well then leave to simmer for 30 mins.

In a separate saucepan on a medium heat, add the plant based butter until it has melted then add the plain flour and mix together until fully incorporated then add the oat milk.

Add the plant based cheddar, plant based parmesan cheese, 1 tsp cracked black pepper, 1 tsp sea salt and mustard and mix together well until the cheese has melted and the bechamel sauce is thick and creamy then set aside.

Next it is time to start layering the lasagne, begin by spreading a third of the lentil ragu out in a baking dish then place enough lasagne sheets on top to fill your baking dish then add a third of the bechamel sauce on top and top with another layer of lasagne sheets and repeat two more times so you have three layers.

Top with more plant based cheddar cheese and bake in the oven at 190°C for 45 mins until golden brown.

Remove from the oven and leave to rest for 10 mins then serve immediately with an Italian side salad.

Ingredients

1 tbsp Napolina Extra Virgin Olive Oil

Napolina lasagne sheets

2 tbsp Napolina Tomato Puree

1 can Napolina Chopped Tomatoes

1 large onion, finely chopped

1 large carrot, grated

2 sticks of celery, finely chopped

4 cloves garlic, finely chopped

1 tbsp oregano

½ tsp nutmeg

½ tsp cinnamon

½ tsp chilli flakes

3 tsp sea salt flakes

2 tsp cracked black pepper

150ml red wine

2 cans Napolina Lentils

50g plant based butter

500ml oat milk

½ tsp sea salt flakes

½ tsp black pepper

1 tsp english mustard

150g grated plant based cheddar cheese, plus more for topping

100g grated plant based parmesan cheese

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