Applewood® Vegan Lasagne

METHOD:

Preheat the oven to 180°C.

FOR LENTIL BOLOGNAISE:

1. Soak the lentils according to package directions.

2. Heat some oil in a frying pan and sauté the onion, celery and carrot (finely chopped). Add salt & pepper and basil to taste. Cook over medium heat, until golden brown.

3. Add the wine and cook until the alcohol evaporates. Add the tomato & lentils and simmer till lentils are soft. Approximately 1 hour.

FOR VEGAN BÉCHAMEL:

1. Melt butter in a saucepan over medium heat. Add flour and whisk until thickened and bubbling, but not browned (approx. 2 minutes).

2. Warm milk slightly and pour into the pan and continue to whisk until the sauce has thickened.

3. Add salt, pepper, nutritional yeast and grated Applewood® Vegan to the pan and stir to combine.

Layer the bolognaise in an oven proof pan with the lasagne sheets.
Top with béchamel sauce and top with lashings of Applewood® Vegan.
Bake in the oven at 180°C for 30 minutes.
Check, and if the knife goes through easily it is ready to serve. Otherwise cook further.

Serve immediately.