Thursday, 23 January 2014

Plant based Lasagna - Vegan, Gluten Free, Toddler Friendly

I've been craving lasagna for ages, but had trouble finding some pasta sheets which were egg free. For some reason in the UK producers feel the need to add milk powder or egg to things that wouldn't normally have them if they're gluten free. Luckily Waitrose sell some which are really nice, and there are possibly others available too. If gluten is no issue for you then just use regular wheaty lasagna sheets.



These days I try to make meals which are suitable for everybody. For me that means plant based, gluten free and no added oil - for Small it means not to spicey, very low salt and calorific enough. To get around this I 'll make something oil free and add things like vegan cheese and coconut oil to her portion after dishing up. Mr B will eat anything as long as it 's vegan. This was a big hit with the toddler, and I thought it was pretty tasty too.


Ingredients 

1 large white onion
1 peeled large carrot
2 cloves garlic
1 TBSP corn flour
2 x 400g tins lentils (I use one green and one puy)
1 tin chopped tomatoes
1 low salt mushroom stock cube
Dash of mushroom ketchup
Dash of vegan Worcestershire Sauce
1 TSP basil
1 TSP Oregano 

For ricotta:
1 package silken tofu
1/2 cup nutritional yeast
1 TBSP lemon juice
Dash of salt
1/2 TSP oregano
1/2 TSP garlic powder

Instead of oil I sauté with a little water, if you are not fussy about using oil then go ahead and use it. Sauté the chopped onion, carrot and garlic for about 5 minutes.
Add lentils, corn flour and tomatoes plus 3/4 tin of water and stir so their are no corn flour lumps.
Add the rest of the ingredients for the filling and simmer for 15 minutes.
Whilst it 's simmering make the ricotta and pre soak pasta sheets in boiling water if you need to (the Waitrose ones I use do).
To make the ricotta add the ingredients to a food processor and blend for about 3-4 minutes so the mixture is really smooth and shiny. 
Put it all together in an oven dish with a layer of filling, pasta then ricotta and repeat again on top.
Bake at 180C covered in foil for about 30 minutes. If pasta isn 't quite soft it can be cooked for a further 10 minutes. Enjoy :)

1 comment:

  1. Yum, that looks delish. Thanks for the heads up about the Waitrose lasagne sheets, I'm not g/f myself but I'd love to make lasagne for my gluten free friends sometime.

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