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Vegan Lasagna

We all love homemade vegan lasagna! Easy to make comfort food with baby spinach, red lentils, Violife Creamy and Violife Grated Mozzarella flavour.

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Lunch

Dinner

Main

Italian

Add the lentils in a medium pot. Bring to a boil and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl alongside the tomato sauce. Season with salt and pepper and set aside.
To make the creamy filling, mix the Violife Creamy with the zest, herbs, garlic powder and salt. Whisk to combine.
To assemble the lasagna, add 3 tbsp of the lentil filling to the bottom of a ceramic baking dish and spread evenly. Top with a handful of spinach leaves and then with lasagna sheets.
Coat with some of the creamy filling and repeat the process until all your fillings are finished. Make sure to end with a layer of lentil sauce.
Place in a preheated oven at 180°C and bake covered for 45 minutes.
Remove from the oven and sprinkle with the grated Violife Mozzarella flavour on top. Bake uncovered for a further 10- 15 minutes until the grated Violife is nice and melted.
Allow to slightly cool before slicing and then serve with fresh basil leaves.