Meat-Free California Walnut Mince Lasagne by Healthy Living James

Course dinner, Main Course
Cuisine Italian
Keyword lasagne, meat free, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6
Calories 552kcal

Ingredients

Walnut Mince

  • 100 g California Walnuts
  • 200 g mushrooms

Tomato Sauce Ingredients

  • 2 tbsp olive oil
  • 3 garlic cloves crushed
  • 1 red onion diced
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 2 400 g tinned lentils drained and rinsed
  • 1 680 g jarred passata
  • 2 handful fresh spinach optional
  • salt & pepper

Vegan White Sauce Ingredients

  • 200 g firm tofu lightly drained
  • 4 tbsp nutritional yeast
  • 1 tsp basil
  • 1 garlic clove
  • 2 pinches salt
  • 4 pinches pepper
  • 200 ml unsweetened plant-based milk
  • 1 tbsp olive oil

Extra Ingredients

  • 9-12 lasagne sheets
  • 200 g vegan cheese

Instructions

  • Pre heat your oven to 200C and lightly drain and press your tofu
  • Make your California Walnut mince by adding the walnuts & mushroom to a blender and pulse into crumbs
  • Now heat a large pot with olive oil, garlic, onion, walnut mince, oregano, basil, salt and pepper and fry for a few minutes
  • Now add the passata, tamari, lentils, spinach (optional) and mix. Simmer for 10 minutes
  • Meanwhile make the white sauce by add all the ingredients into a small blender and blend until smooth
  • Simply layer up the lasagne how you like it (I go for tomato sauce, lasagne sheet, tomato sauce, white sauce, lasagne sheet and so on)
  • Finally grate over the vegan cheese and place in the oven at 200C for 30 minutes

Nutrition

Serving: 368g | Calories: 552kcal | Carbohydrates: 49g | Protein: 22g | Fat: 27g | Saturated Fat: 8.8g | Fibre: 11g | Sugar: 7.4g

Notes

Salt: 0.83g