Main
Vegan Lasagna
![cooktime]()
Cooking time1 hour 5 minutes![preptime]()
Prep time20 minutes![difficulty]()
DifficultyEasy![servings]()
Servings8 portions
- 1 pack Violife grated mozzarella flavour
- 1 pack Violife creamy original
- 400 g dried red lentils boiled
- 1 lasagna pack
- 300 g baby spinach
- 250 g tomato sauce
- zest of 2 lemons
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- fresh basil leaves to serve
- 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.
