The most delicious plant-based lasagne.
Cooking Time (Includes Preparation Time): 1 Hour 45 Minutes
2 Tablespoons of Flour
300ml of Alpro Oat Unsweetened drink
2 Garlic Cloves
400g of Lasagne Sheets
400ml of Passata
400g of Red Lentils
1 Bunch of Basil
1 Teaspoon of Nutmeg
1 Teaspoon of Oregano
1 Bunch of Parsley
Preheat oven to 180°C.
Get a pan on the heat and add a splash of olive oil. Add 2 chopped onions.
Add garlic, oregano, red lentils, passata and 400ml of water.
Cook until the lentils are soft (around 30 minutes - add more water if necessary).
Add parsley, salt and pepper.
For the béchamel sauce, add 5 tablespoons of olive oil and 2 tablespoons of flour to a pan. Gradually add Alpro Oat Drink until the sauce thickens. Once it has thickened, add the nutmeg, salt and pepper.
Add the lentil filling to a tin and place lasagne sheets over the top. Spread the béchamel over the pasta. Repeat this process again.
Bake for an hour, slice it up and tuck in!