I love lasagna.. but the cheese does not love me so today I will be sharing a dairy free and veggie recipe, which can also be made vegan if you change the lasagna sheets for egg free ones.
But first a little chat about the weekend and the upcoming ones too, my partner and I have made a prop for the film Seawolf which we are filming in a couple of weekends and needed to throw it in to the sea, it is the name plate of the ship that was wreaked, so we trundled off to the cove that we are going to film at and did a few lovely little videos for me to seamlessly put together over the next day or so.
While he was having an unscheduled paddle I took a rather nice photo of the waves crashing against the rock, I rather hope this happens when we film!
I am looking forward to filming and editing but will be glad when it is in the virtual can, there has been a lot of build up to the weekend, I have made costumes and we have purchased items for the sets.. so fingers crossed.
Serves 2 hungry people. My mom would call it a hearty meal..
Today you are going to need:
Lasagne sheets.. 6/8 depending on your dish
1 Tin Tinned Tomatoes
1 Tbs Tomato puree
3 handfuls of green lentils or one tin
4 large sundried Tomatoes
A few cherry tomatoes
1 clove Garlic
2 tsp Mixed herbs
1 tbs Sugar
1 tbs Dairy free cream cheese
2 Tbs dairy free spread
1/4 pint Dairy free milk
2 heaped tsp Flour
A sprinkle of vegan cheese
Seasoning, to taste.
Pop the oven on 200 degrees.
Dice the onions and garlic and fry in a little oil on a medium heat.
Chop the olives and sundried tomatoes roughly, add to the mix when the onions are translucent.
Wash the lentils and follow the instructions to cook them, or if you have tinned ones rinse them and hold on to them.
Add the mixed herbs to the onion mix and continue to stir for a couple of minutes then add the tomatoes, sugar and the puree and let cook for 10 minutes on a low heat.
Add the cooked and drained lentils to the mix and remove from the heat.
Start to prepare your lasagna dish with a little of the sauce to prevent the sheets from sticking, then layer the sauce and sheets till you have run out of mixture.
And then we make the white sauce to go on the top…. sorry no photographs for this bit you will have to trust me.
In a cold pan put your flour, dairy free spread and dairy free milk, put a low heat underneath it and stir untill it is hot and smooth, then add the garlic cream cheese replacement and stir together, then pour over the top. I then sprinkled a little vegan cheese on the top.
Pop it in the oven for 20 minutes, the top should be a browning and crisp and it should smell like you have just arrived in Italy.
It has an earthy quality due to the lentils and the herbs but the tomato flavour is strong as it has tinned, sundried and puree so it really balances it, the olives give a good salty zing as well.
I hope you give it ago, let me know if you do..
Have a wonder day whatever you do..