Family Lentil Lasagne with Cabbage Slaw

Ingredients by component

Lentil lasagne

• 250 g egg-free lasagne sheets
• 450 g cooked brown lentils
• 650 g tomato passata
• 150 g onion
• 150 g carrots
• 30 ml olive oil
• 50 g plain wheat flour
• 650 ml unsweetened soy milk
• 20 g nutritional yeast
• 5 g salt

Cabbage and caraway slaw

• 500 g white cabbage
• 120 g carrots
• 25 ml apple cider vinegar
• 20 ml olive oil
• 2 g caraway seeds
• 4 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Lentil lasagne: Sauté onion and grated carrot in half the oil for 8 minutes. Add lentils, passata and half the salt and simmer for 20 minutes.
3. Lentil lasagne: For the béchamel, stir remaining oil with flour for one minute. Gradually whisk in soy milk, simmer 6–8 minutes and add nutritional yeast and remaining salt.
4. Lentil lasagne: Layer sauce, pasta and béchamel in a 20 × 30 cm dish, ending with béchamel. Precook sheets if required by their packet.
5. Lentil lasagne: Bake covered at 190°C for 30 minutes, then uncovered for 15–20 minutes. Rest 15 minutes before cutting.
6. Cabbage and caraway slaw: Shred cabbage finely, salt and massage for 2 minutes. Stand for 15 minutes and drain released water.
7. Cabbage and caraway slaw: Add grated carrot, vinegar, oil and caraway. Toss and rest for 10 minutes before serving.
8. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.