Nov 22, 2011

Lentil Lasagne

I have not had lasagne once since I became vegan.  Total bummer.  Also, I am laaaaazy when it comes to trying out a new recipe and a lot of the recipes out there require nutritional yeast which is out of my grasp financially.  I found this recipe up on the Sanitarium website and played around with it a bit.  I also looked at about 10 different white sauce recipes in order to make a vegan one.

*2 cans brown lentils            $3.10
*1 large carrot, grated           $0.24
*2 medium zucchini, grated  $1.26
*1 onion, sliced                     $0.54
*1 can diced tomatoes           $0.69
*1.5 tsp curry powder
*2 cloves garlic
*pepper and salt
*dash of oil

White Sauce

*3.5 cups non-dairy milk   $2.20
*6 tbsp plain flour             $0.06  (use gluten free flour if that's how you roll)
*2 tbsp Nuttelex                $0.43  (this is vegan margarine)
*dash of salt

*1 pack lasagne sheets   $2.19  (gluten free $4.26)

Optional:  Add some celery and if you have nutritional yeast, add about 1/3 cup of that to the white sauce.

1.  Mix together onion, a dash of oil, zucchini and carrot and saute for ~10 minutes.
2.  Mix in the rest of the filling ingredients and cook.
3.  Make white sauce by first melting the butter in a pot then adding the milk and flour - stir as it thickens.
4.  Layer lasagne sheets, then filling, then sauce.  Repeat til you run out.
5.  Spread any left over white sauce on top.
6.  Bake for 30-40 minutes at 180C or until lasagne sheets are soft.

Makes:  6 serves.

Total:  $10.65 or $1.78 per serve.

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