Tonight I have a guest for dinner, she has a wheat intolerance, so I am using corn and rice flour lasagna sheets, a new one on me.
This is a simple recipe:
Ingredients:
1 cup of chopped onions, 1 small head of cauliflower, 150 gm sliced mushrooms, 400 gm green lentils, 300 gm chopped tomatoes, 300 ml unsweetened soya milk, flour 2 tbsp (your choice) 2 tbsp vegetable stock, basil, parsley, garlic, tomato puree. You decide quantity depending on your taste. Nutritional yeast, coconut spray, dairy cheese powder (or a vegan cheese to top) , salt and pepper.
First, place 1/2 the onions in a spray of coconut oil and a tbsp of water, saute for 4 minutes, add the cauliflower, broken into smaller pieces, place a lid on the pan and leave for 3 more minutes, remove lid, add the flour, pour over the soya milk and veg stock powder. Stir to mix, don’t worry about lumps, it will all come good, bring to the boil then turn down and simmer for about 10 minutes.
In the meantime, in a flat bottom pan, place the rest of the chopped onions in a couple of spoons of water and saute for 3 or 4 minutes, then add the chopped tomatoes and lentils and mushrooms, stir well, then add the tomato puree, garlic and whatever herbs you are adding and leave to cook on a medium heat for about 15 minutes.
Now take your cauliflower mix, which should already be in a creamy sauce and transfer to a blender and add 2 tbsp Nutritional yeast and salt and pepper. Blitz this up for about 40 seconds until you have a smooth creamy sauce.
Now take a suitable dish for building your lasagna. First add some of the lentils, then layer some lasagna sheets, pour over cauliflower sauce, using a spatula spread the cream to completely cover the sheets. Now do a second layer of lentils, another layer of lasagna sheets and finally another layer of creamy sauce. Spread out to completely cover the sheets. Grind some black pepper and sprinkle some of the dairy free cheese powder over the top. It’s ready for the oven. I was only making enough for 2, adjust quantities according to how many people you are feeding, and depending on the dish you are using to cook the final dish in, you may have 2 layers like me, or 3 or 4. The more the merrier really.
I am going to serve this with a mixed salad, and a little avocado for some healthy fats.
For anyone interested: This is based on the above feeding 2, however I have a feeling this may stretch to 3 portions ( I see a lunch) so obviously if it stretches further then calories etc will go down
Calories 700, Protein 32 gm, carbs 130 gm, fat 7 gms.
Vegetarian and Vegan Nutrition 