This Wicklow home is full of rich colours and luxurious finishes
This Wicklow home is full of rich colours and luxurious finishes

Megan Burns

Vogue Williams on how flooring can transform your home
Vogue Williams on how flooring can transform your home

Vogue Williams

What the Irish street style set get up to at Copenhagen Fashion Week
What the Irish street style set get up to at Copenhagen Fashion Week

Oyindamola Animashaun

Gut Friendly Recipe: Aubergine Dip With Wheat-Free Pitta
Gut Friendly Recipe: Aubergine Dip With Wheat-Free Pitta

IMAGE

Social Pictures: An evening of Spanish wine-tasting
Social Pictures: An evening of Spanish wine-tasting

IMAGE

A careful reconfiguration of this Victorian Belfast home added a roof terrace and a sleek kitchen
A careful reconfiguration of this Victorian Belfast home added a roof terrace and a sleek...

IMAGE Interiors & Living

Inside this urban London home, where all the rooms open onto a quiet courtyard
Inside this urban London home, where all the rooms open onto a quiet courtyard

IMAGE

My Life in Culture: Producer Oge Obasi
My Life in Culture: Producer Oge Obasi

Sarah Finnan

This Leitrim cottage on the market for €199,000 has a vibrant and colourful interior
This Leitrim cottage on the market for €199,000 has a vibrant and colourful interior

Megan Burns

Bestselling author Cathy Kelly: ‘You have to keep writing words you don’t like until you finally arrive at ones you do’
Bestselling author Cathy Kelly: ‘You have to keep writing words you don’t like until you...

Sarah Gill

Image / Editorial

Vegan Lasagne


By IMAGE
18th Dec 2014
Vegan Lasagne

Try this virtuous main idea from??ine Carlin

RED LENTIL & SPINACH LASAGNE

Serves 4-6

YOU WILL NEED
For the lentil layers
* 1 tbsp oil
*?1 onion, finely diced
*?1 carrot, finely diced
*?1 parsnip, finely diced
*?1 sprig rosemary leaves, finely chopped
*?250g red lentils
*?1 vegetable stock cube
*’salt and freshly ground
*?black pepper

For the pasta and spinach layers
*?200g spinach
*?1 tbsp olive oil
*?9 lasagne sheets
*?freshly grated nutmeg, to season

For the b?chamel sauce
*?30g vegan butter
*?4 tbsp flour
*?300ml soya milk
*?1 tsp freshly grated nutmeg
*?1 tsp Dijon mustard
*?1 tsp cider vinegar

METHOD
1
Heat the oil in a medium, heavy-based saucepan. Season and cook the vegetables gently for several minutes until soft. Add the rosemary and cook for a further 5 minutes.
2 Stir in the lentils and cover with cold water. Add stock, bring to a gentle simmer and stir frequently to prevent the lentils from sticking. Once most of the liquid has been absorbed, top up with water until the lentils are cooked (15?20 minutes). Set aside.
3 Preheat the oven to 180?C/gas mark.
4 Blanch the spinach for several minutes until it is just wilted. Remove with a slotted spoon and press firmly to release any excess water.
5 In the same pan, add the olive oil before dropping in the lasagne sheets. Cook the sheets until they are al dente, but be careful not to overcook. Drain, rinse with cold water and set aside until needed.
6 For the sauce, melt the butter in a pan and add the flour, stirring until it thickens. Add half the soya milk, stirring constantly until smooth. Season, add the nutmeg, mustard, vinegar and remaining milk. Cook until smooth and glossy, stirring occasionally – add a little more milk or water if it becomes too thick.
7 To assemble the lasagne, arrange the spinach in the base of a lightly greased 19cm baking dish. Season with pepper and nutmeg and pour over one-third of the b?chamel sauce. Place three lasagne sheets on top, then half the lentil mixture, a further three lasagne sheets, the remaining lentils and finally the last sheets of pasta. Pour over the rest of the b?chamel and a generous grating of nutmeg.
8 Bake for 20?25 minutes until the top begins to bubble and turns golden. Allow to cool for 5 minutes before serving.

Recipe from Keep it Vegan by ?ine Carlin, out now and published by Kyle Books. Photography by Ali Allen.