Vegan lasagne: mushroom and lentil bolognese sauce, coconut milk béchamel
When you crave bolognese but without dairy and gluten, this vegan lasagne solves the problem: mushrooms and lentils give the ragù its depth, a coconut milk béchamel adds creaminess, and gluten-free pasta forms the layers. It arrives in an ovenproof tray, 25 minutes in the oven and you can serve it for Sunday lunch.
Why you’ll love it
- Mushroom and lentil base and a creamy, coconut milk béchamel, in two layers.
- Arrives in an ovenproof tray, 25 minutes in the oven and you can serve it.
- Source of fibre and low in fat, with 3.8 g of fibre per 100 g.
- Vegan and free-from, with gluten-free pasta made with oat flour.
How to prepare it
- Put the ovenproof tray in the oven and in 25 minutes you can serve it.
- Served with a green salad or fresh bread, dinner is complete.
Storage and pack size
- 500 g, in an ovenproof tray.
- Store in the freezer at -18 °C or below.
- Delivered frozen.
