Vegan lasagna with lentils & spinach (without soy)





approx. 10 vegan lasagne sheets
100 g vegan grated cheese (optional)
fresh basil (for serving)
1 large onion (or 2 small ones)
1 clove of garlic
1 large carrot
150 g baby spinach
500 g brown cooked lentils (drained weight)
100 g walnuts
4 tablespoons tomato paste
2 tablespoons agave syrup
100-150 ml red wine
700 g canned tomatoes (chunky)
2 tsp dried basil
2 tsp dried oregano
0.5 tsp cayenne pepper
2 tsp paprika powder
vegetable oil for frying
Béchamel sauce
3 tbsp wheat flour
3 tbsp vegetable butter
250 ml oat milk
2 tbsp yeast flakes
pinch of nutmeg


Peel and finely chop the onion and garlic. Coarsely chop the walnuts.
Wash the carrot and spinach, then dice the carrot.
Heat vegetable oil in a large pan and sweat the onion and garlic in it for 2-3 minutes.
Add the carrot pieces and let them fry for 3-4 minutes.
Drain the cooked brown lentils and add them together with the chopped walnuts. Let the whole simmer for about 7-8 minutes, until the excess liquid has boiled away.
Now add the tomato paste and agave syrup and let it roast for about 3 minutes.
Deglaze with red wine and let simmer for about 2-3 minutes before adding the canned tomato pieces. Cook for about 5 minutes.
Add the spinach and spices, season heavily with salt and pepper and let the sauce simmer on low heat until the bechamel sauce is ready. The filling should not be too runny, but it should be a little tightened.
Preheat the oven to 180°C.

Béchamel sauce
For the bechamel sauce, melt the vegetable butter in a small saucepan and stir in the flour.
Sweat over low heat for about 1 minute, then slowly add the oat milk, always stirring nicely so that no lumps form.
Season to taste with yeast flakes, nutmeg, salt and pepper. If the bechamel sauce gets too thick, add more oat milk.
Grease a baking dish with vegetable butter and put a first layer of the tomato and lentil filling. Then place a layer of dry lasagna sheets on top and add a second layer of tomato-lentil filling. Now top with a layer of bechamel sauce.
Now come another layer of the lasagna sheets, again the tomato-lentil filling and again bechamel sauce. Keep going like this until everything is used up. At the top you should stop with a layer of béchamel sauce.

Optionally sprinkle with vegan cheese (or even yeast melt, or just a few more yeast flakes). If you take vegan sprinkle cheese, you should mix it with a little oil in a small bowl beforehand. This will make it greasier and melt better in the oven.
Bake the lasagna at 180°C for about 40 minutes, or just until the lasagna sheets are soft. Then remove from the oven and let the lasagna stand and dress for about 10 minutes before cutting. Serve with fresh basil.