Vegan Veggie Lentil Lasagne

Serves 4 // Cooking Time: 1 hour

Embracing plant-based eating practices offers many benefits. The diverse array of colours and textures in plant-based foods not only makes for an appealing meal but also provides essential vitamins, minerals, and antioxidants that promote heart health, enhance digestion, and boost our immune systems. Transitioning to a plant-based diet can also help maintain a healthy weight and reduce the risk of chronic diseases such as diabetes and hypertension. In Ireland, we should aim to increase our fruit and vegetable intake to 5-7 servings per day.

Ingredients:

Celery   1 ½

Dark Green Speckled Lentils   200g

Red Lentils   200g 

Chopped Tomatoes Tins   250g

Alpro Soya Original   160ml 

Lasagne Sheets (knorr vegan)  105g 

Basil   12.5g 

Leeks   50g 

Vegetable Bouillon Paste   5g 

Carrots   50g

Onions   50g

Cornflour   25g

Garlic Puree   5g 

Salt   tsp

Method:

1. Heat the olive oil in a large pan over medium heat, add the onion and garlic puree and sauté until translucent. Add the celery, leeks and carrot, and cook for about 5 minutes until they start to soften.

2. Add Tomatoes and Seasoning and let the mixture simmer for about 15-20 minutes, stirring occasionally.

3.Prepare the sauce, bring the soya original to the boil and slowly add the cornflour until thickened

4.Assemble the lasagna

5.Preheat your oven to 190°C and bake for 25 minutes.

6.Garnish and Serve