As my son is allergic to cow’s milk AND soya (I kid you not) it makes it bloody difficult to have one dinner as a whole family. This is what inspired me to experiment with vegan dishes, as that way I wouldn’t need to worry about the content and its also a healthy way of trying to lose the baby weight.
I am not really one for weighing things out or sticking to recipes all that well and a lot of what I cook is a bit adhoc, a bit slapdash. But think of this as inspiration rather than a recipe and you will get the gist. I hope.
You will need;
1 red onion
2 find of chopped tomatoes
Dairy free cheese sauce
Before you start, preheat the oven at 200°c and soak a couple of handfuls of red lentils.
Then get chopping! Chop all your veg to whatever size you like, probably not too big so it will sit nicely in the dish.
Fry the garlic and onion first to get the flavours out. I have been using coconut butter to cook with lately but you can use any oil you like. Then shove all the rest of the veg (I use frozen spinach so it never goes to waste, it works out cheaper too) and lentils in.
Next, add in the tinned tomatoes, one tablespoon of puree, chopped basil, a pinch of salt and pepper. If you like a bit of kick you could add some chilli powder or Tabasco sauce.
Spoon half of the mixture into the dish, then lay the lasagna sheets on top. Mix up the dairy free cheese sauce according to the instructions on the tub and then pour over the sheets. Don’t worry if it seems a bit watery, this will thicken and helps to cook the sheets.
You can buy the dairy free cheese sauce in health food shops. I managed to get mine in Holland and Barrett, as well as Ocado.
Then repeat for another layer. Bung in the oven for about 20-30 minutes and your ready to dish up. Simple and tasty. (By the way, in case you’re wondering, its only almost vegan as I used egg pasta sheets, but you could make your own egg-free).