Red Lentil Lasagne - Vancouver with Love

Created by: Vancouver with Love

  

This easy vegan lasagna is gluten free, nut free and packed with protein. Great if you're looking for a healthy weeknight dinner with portions to spare!

Vancouver with Love is a plant-based food blog, sharing a love of vegan recipes and travel. Elizabeth Emery is a blogger, writer and recipe developer of English origin.
She has a love of plant-based food, having been vegetarian since the age of four and vegan for the last seven years. Her focus is on showing that plant-based living can be beautiful and inspiring as well as healthy and simple. There’s nothing she loves more than inspiring others to create beautiful dishes from plants.

Add the following fresh vegetables and herbs:

For the Filling:

1 medium onion, finely diced
2 cloves garlic, crushed
1 large zucchini/courgette/baby marrow, chopped into 1cm cubes (about 2 cups)
1 large red bell pepper, chopped into 1cm cubes (about 1½ cups)

You can purchase the following ingredients here:

for the Cheese Sauce:

2 cups unsweetened soy or coconut milk

¼ cup tapioca flour    AND     ¼ cup nutritional yeast

1 tablespoon onion powder     AND     2 teaspoons garlic powder

1 teaspoon smoked paprika    AND    1 teaspoon salt

for the Filling:

2 teaspoons olive oil     AND     1 cup uncooked red lentils

1½ cup vegetable stock     AND     2 tablespoons dried mixed Italian herbs

3 cups crushed tomatoes (just under 800ml)

6 (approx.) gluten free or regular lasagna sheets/noodles as needed (or you can use any pasta - see recipe notes)