Lentil and Walnut Bolognese Lasagna

1. Lentil and Walnut Bolognese Lasagna https://www.wholesomebellies.com.au/

2. Let’s dive right into a classic favourite – Lasagna. I mean, who doesn’t have a soft spot for those layers of pasta, sauce, and deliciousness? This isn’t your typical Bolognese Lasagna. This is my plant-based/vegan bolognese version that’s about to give your taste buds a wholesome ride. So, let’s get cooking and create a masterpiece that’s not just delicious but also packed with goodness. We introduced you to a Lentil and Walnut Bolognese sauce a week back on our website and YouTube channel Did you give it a go? Well, that’s our star player here, and if you missed it, don’t worry – the sauce recipe is repeated here for youalongside this sauce, we’re introducing a creamy Béchamel/Cheesy Sauce that will elevate your lasagna .

3. To make the Bolognese start by creating a walnut crumb using your blender. Then, gently blend mushrooms to create a mince-like texture that adds a hearty dimension to your sauce.Sauté diced onion and garlic in olive oil until they release their enticing aroma. Add the mushroom-walnut mix and let the flavoursdevelop.Enhance the sauce with white or red wine, a dash of salt, and Italian herbs. Allow the symphony of flavours to deepen for a few minutes.Add cooked lentils to the mix. They bring protein and fibre to the sauce, creating a satisfying and nutritious foundation.Pour in the tomato passata, a concentrated source of lycopene and vitamins. Let the sauce simmer, infusing your kitchen with a tantalizing aroma.Finally, toss your cooked spaghetti in the sauce, ensuring every strand is coated with the rich goodness you’ve created.

4. Prep time: 30 minutes • Cook time: 1 hour • Total time: 1 hour and 30 minutes • Serves: Enough for 8-10 people

5. Ingredients • Bolognese Sauce • 1 cup walnuts • 1 cup chopped white mushrooms • 1 onion • 4 cloves garlic • 3 tablespoons olive oil • 1/2 cup white or red wine (optional) • 1 teaspoon salt

6. 1 teaspoon Italian herbs • 1 cup cooked French lentils/Puy lentils • 3 1/2 cups tomato passata (or one bottle)

7. Ingredients • Bechamel/Cheesy Sauce • 1 potato (230 grams) • 1 sweet potato (200 grams) • 1 onion • ½ cup raw cashews • 1 teaspoon salt • 1 teaspoon garlic powder • 3 tablespoons nutritional yeast • ¼ to ½ cup water (this will be the water reserved after boiling your vegetables)

8. Lasagna • 24 small size lasagna sheets • 200 grams vegan mozzarella (vegan or diary) • ½ cup parmesan cheese (vegan or diary)

9. Method • Bolognese Sauce • Place walnuts in blender and blitz until they form a crumb. About six seconds on high speed should be enough. • Chop mushrooms in half and then blend slowly to form a mince like texture. careful not to over blend and turn it into a paste. Blend together for 6 – 10 seconds. Set aside • Dice onion and garlic finely. • Sauté onion and garlic in saucepan with olive oil until translucent.

10. Add the mushroom and walnut mince to the onion and garlic. Stir trough and cook until the mushrooms start to soften (probably 2 – 4 minutes) depending on strength of stove. If you mixture is quite dry you can add some extra olive oil (I’m a huge fan of olive oil, especially in Italian dishes) • Add wine, salt and mixed herbs and cook another four minutes • Pour in passata and cook on medium heat for approximately 20 mins. Then add your cooked lentils. • Check the sauce as it cooks and stir frequently so that it doesn’t stick to bottom of the saucepan.

11. Method • Lasagna • To make the béchamel, peel potatoes and chop into large chunks. Also chop onion in large chunks. Then place potatoes, onion and cashews in a pot of boiling water and boil until soft and tender. • Once boiled, strain (keeping one cup of boiled water aside) then place in a food processor with the salt, garlic powder, nutritional yeast and 1/4 cup of reserved boiling water. Blend until smooth and creamy. Add more reserved water if it's not smooth enough

12. To build the lasagana, place a thin layer of bolognese sauce on the bottom of your tray, just enough so that the tray is thinly covered. Then place6 lasagna sheets on top of the sauce. Cover your sheets with a layer of bolognese sauce and then about two ladles of bechamel sauce then top with a small amount of vegan mozzarella. • Continue this process and build the lasagna with four layers. • Bake in oven for 30 minutes at 180 degrees.

13. Equipment you Need • Saucepan for sauce • Second saucepan for cheesy bechamel • Strainer • Wooden spoon • Bender or food processor • Tray for baking the lasagna • Grater for the mozzarella

14. Now to craft the Béchamel/Cheesy Sauce Let’s start by peeling and chopping a regular potato and a sweet potato into generous sizes. The same goes with theonion – chop it up into large pieces. Boil these potatoes, sweet potato, onion, and some raw cashews until they become tender and soft. Once boiled, strain (reserving a cup of boiled water), and into the food processor they go. Add a teaspoon of salt, a dash of garlic powder, three tablespoons of nutritional yeast for that cheesy flavour and about a quarter cup of water. Blend away until you achieve a smooth, creamy concoction. If the texture isn’t smooth enough, add more of the reserved water until it reaches a smooth, like consistency.

15. Now comes the fun part – assembling our lasagna. Start with a thin layer of the Lentil and Walnut Bolognese Sauce coating the bottom of your baking tray. Just enough to create a delicious foundation. Then, arrange four to six lasagna sheets on top (depending on the size of your sheets. Often I have to snap some sheets to get them to fit. Top the lasagna sheets with a generous layer of our bolognese sauce and a generous size ladle of the Béchamel/Cheesy sauce. Using a spatula blend these two sauces together to cover the pasta. Add your mozzarella and parmesan cheese. You can opt for vegan options or dairy here.

16. The layering continues. with another three layers of your pasta sheets bolognese, chesey béchamel sauce and more mozarellaIn total create four layers – I find that to be the perfect amount. Now, it’s time to let the magic happen. Preheat your oven to a toasty 180 degrees, Let it bake for around 30 minutes, while your kitchen gets wrapped in the Italain aroma . As you take your pant-based Lasagna out of the oven, let it rest a few minutes before cutting it up – I know that’s the hard part – waiting!

17. Let’s quickly chat about health benefits these ingredient, because as you know I’m all about health and vitality. Walnuts, offer a dose of heart-healthy fats, omega-3 fatty acids, and antioxidants, enhancing brain health and promoting overall well-being. Mushrooms provide a unique umami flavour and a wealth of nutrients, including vitamin D, selenium, and immune-boosting compounds. With every mouthful of this lasagna, you’re not just indulging – you’re nourishing your body.

18. Contact US Email - fiona@wholesomebellies.com.au Phone - 0416 250 969 https://www.wholesomebellies.com.au/