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Vegan Lasagna
![cooktime]()
Cooking time1 hour 5 minutes![preptime]()
Prep time20 minutes![servings]()
Servings8 portions
- 2 large romaine lettuce
- 1 tbsp olive oil
- Salt and pepper, to taste
- Chili flakes, to serve
- Lemon zest, to serve
FOR THE BEANS:
- 200 g white butter beans, drained and rinsed
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil or avocado oil
- 2 tbsp fresh parsley, chopped
- Salt and pepper
FOR THE DRESSING:
- 1 pack Violife Creamy Original
- 1 tsp Dijon mustard
- 8-12 medium fresh garlic cloves
- 4 tsp capers in brine
- 6 tbsp lemon juice
- 3-4 tbsp olive oil
- 1 tsp pure maple syrup
- ½ cup hot water
- Salt and pepper, to taste
- Add the lentils in a medium pot. Bring to a boil and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl alongside the tomato sauce. Season with salt and pepper and set aside.
- To make the creamy filling, mix the Violife Creamy with the zest, herbs, garlic powder and salt. Whisk to combine.
- To assemble the lasagna, add 3 tbsp of the lentil filling to the bottom of a ceramic baking dish and spread evenly. Top with a handful of spinach leaves and then with lasagna sheets.
- Coat with some of the creamy filling and repeat the process until all your fillings are finished. Make sure to end with a layer of lentil sauce.
- Place in a preheated oven at 180°C and bake covered for 45 minutes.
- Remove from the oven and sprinkle with the grated Violife Mozzarella flavour on top. Bake uncovered for a further 10- 15 minutes until the grated Violife is nice and melted.
- Allow to slightly cool before slicing and then serve with fresh basil leaves.
