My Vegan Lentil & Seaweed Lasagne is perfect to keep you warm on cold snappy days like we're getting right now.
Lasagne is the ultimate comfort food for me, but it can be tricky finding recipes that are dairy-free. In this vegan lasagne recipe, I have made some walnut milk to use in place of the regular béchamel sauce. It works really well.
Lentils, the replacement for meat are fairly quick and easy to prepare. I used dried lentils in this recipe, but they don't need to be soaked before cooking (unless you want to), just washed. They also absorb flavours from other foods and seasonings well and contain minerals, iron, B-vitamins, protein and tons of fibre to keep you full, energised and craving-free.
Kombu seaweed is an edible kelp that's also really quick and easy to prepare. Kombu is the ideal meal partner for lentils, as it contains certain amino acids that can help break down the heavy starches found in foods like legumes. This allows for them to be digested much easier. So if you have issues digesting lentils, adding kombu to your food may help.
Kombu seaweed not only contains iodine — but it has the highest amount of iodine of all the seaweeds, making it one of the most iodine-rich foods in the world. Iodine is important in our diets for healthy hormone production and a properly functioning thyroid. Actually kombu seaweed is a superfood that's full of a hoard of healthy benefits.
I used Biona Organic Spelt Pasta Semi-Wholegrain Lasagne sheets in this recipe. Spelt is one of the oldest cultivated grains. Although not gluten free, spelt can be tolerated by some people with wheat allergies. If you have issues with any gluten-containing foods though I recommend using a healthy, gluten free alternative or just use the seaweed pieces as a replacement for the lasagne sheets.
READY IN 60 MINUTES
- 1 large red onion (peeled and chopped)
- 3 garlic cloves (peeled and crushed)
- 1 tablespoon avocado oil
- 300g green lentils (washed)
- 1 400g tin peeled tomatoes
- 1 tablespoon tomato puree
- 9 sheets spelt lasagne
- 9 pieces dried Kombu seaweed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 500g walnuts
- 500 ml filtered water
- Fresh ground black pepper & Himalayan salt
To make the walnut milk:
- Soak the walnuts in a bowl with the filtered / purified water for a couple of hours at least
- Blend the soaked walnuts and 500ml of filtered water in a blender
To make the lasagne:
- Bring the lentils to boil in a saucepan and simmer for about 25 minutes.
- Heat the avocado oil in a large non-stick saucepan and saute the onion and garlic for about 5 minutes until slightly soft
- Soak the kombu seaweed in a bowl with a small amount of filtered water for about 20 minutes (just enough to bring it to life), then add the soaking water to the lentil mix to get all the minerals.
- Drain the cooked lentils and add these to the onion and garlic with tomato puree, tinned tomatoes, basil, oregano and other seasoning. Mix well and cook for 5 minutes.
- Lay half of the lasagne sheets in the bottom of your lasagne dish
- Next add half the lentil mix and 6 pieces of kombu seaweed across the top, followed by half the walnut milk
- Place another layer of lasagne sheets and lentil mix followed by 3 pieces of kombu on top of the walnut milk
- To finish cover the top with the rest of the walnut milk and some a sprinkling of dried basil and oregano. If you want to use fresh basil place this on the top once the lasagne is cooked.
- Cook the lasagne on 180C for 45 minutes or until bubbling and brown on the top
- Sprinkle some basil (dried or fresh) over the top
- Serve with a simple green salad or steamed green veggies
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