When life gets busy, having healthy, pre-prepared meals in the fridge or freezer can be a lifesaver. That’s where this vegan lasagna comes in—easy to make, packed with nutritious ingredients, and perfect for families. Better yet, it’s a sustainable choice that helps you cut down on food waste and single-use packaging by using fresh, whole ingredients.
Whether you serve it for dinner or portion it out for lunches, this lasagna is a delicious way to stay organised and enjoy plant-based goodness all week long.
INGREDIENTS
1 red onion roughly chopped
3 cloves of garlic minced or finely chopped
1 tablespoon of tomato paste
1 teaspoon of dried basil
1 teaspoon of dried oregano
1 can chopped tomatoes
1 can lentils
3 large or 4 small zucchini’s diced
Spinach roughly chopped
Salt and pepper to taste
White sauce
500ml non dairy milk
3 tablespoons of olive oil
2 tablespoons of flour
1 cup of nutritional yeast
Salt and pepper to taste
Topping
Vegan cheese sliced or grated
3 large tomatoes sliced
Mixed herbs for seasoning
Fresh basil to serve
METHOD
Tomato Sauce
- Add onion to a well oiled pan, fry for 3-5 minutes until fragrant, add garlic and fry for a few minutes further.
- Add tomato paste, and herbs and mix well. Then add the tomatoes, lentils and zucchini and lower the heat and simmer for 5-10 minutes until most of the moisture has gone. Add spinach and the end and stir until wilted. Add salt and pepper to taste.
White Sauce
- Heat the oil in a saucepan and once hot add the flour and mix with a spatula until combined. Add the milk and reduce the heat to medium and whisk. Add nutritional yeast, salt and pepper and keep stirring. The heat will thicken the sauce so if it doesn’t thicken, increase the heat or add slightly more flour until it thickens up. Add salt and pepper or more nutritional yeast to taste.
- Bake for 40min or until golden brown.
- Serve and enjoy. Keep the leftovers for meals throughout the week.
