Fruits and Veggies Monday - Vegan Butternut & Lentil Lasagne

Our world is so busy changing, some good and some real bad changes!
One certainty however is that no matter what, Mondays come and Mondays go, as regular as clockwork, and what better way to start our week than seeing the awesome and healthy plant-based foods being prepared right here on FAVM!

Judging from my ingredients you can see I will be preparing a healthy savoury dish this week - Vegan Butternut & Lentil Lasagne.

Thinly sliced Butternut Squash is used as the Lasagne sheets; layered with an Almond Milk & caramelised Onion Bechamel Sauce, Kale, Brown Lentils, Onions, Red Pepper & Mushrooms to make a real tasty and full-filling dish.

Health benefits of some of the ingredients I've used are:

• Kale
  We all know that Kale is known as a superfood, and believe it or not, but it's been around since Roman times!
  This superfood is packed with Vitamins and minerals - boosts brain development, manages blood sugar, protects against macular degeneration and cataracts as well. These are just a few of the health benefits of Kale.

• Butternut
  Butternut is a great source of potassium, fiber and other key nutrients – improves digestion, blood pressure and a big plus for us ladies, its beneficial for healthy skin and hair!

• Lentils
  Lentils are full of Iron & Folate and low in calories plus is an excellent source of Protein. It may reduce heart disease risk and is packed with health-promoting polyphenols.

We now know we are getting good nutrients here today so let's get on with preparing our Lasagne.

RECIPE

• 1 Butternut Squash - thinly sliced
• 1 cup brown Lentils - cook in salted water till tender & liquid has evaporated
• 1 Onion - slice half & sautee in olive oil, grate the other half for the Bechamel Sauce
• 1 bunch Kale - I used baby Kale leaves, steam and drain
• 1 Red Bell Pepper - sliced & sauteed in olive oil
• 200 gram Mushrooms - sliced & sauteed in olive oil
• 500 ml Almond Milk
• Olive Oil for sauteeing veg plus 3 tbs for Bechamel Sauce
• 2 tbs Stoneground Wheat Flour or use Corn Starch for gluten free option
• Himalayan Pink Salt, Turmeric & Cayenne Pepper
• Lemon zest

Bechamel Sauce
Sautee grated onion in olive oil till it starts to caramelise.
Add flour, stir till it starts to bubble.
Add Almond Milk & a couple of dashes of Turmeric as well as salt and cook till it thickens, whisking till it is smooth.

Assembly line
Thin layer of Bechamel sauce on base of oven dish.
Arrange Butternut slices on top.
Followed by Lentils & another layer of Butternut slices.
Topped with Kale.
Next in line is the Onions, Red Pepper & Mushrooms.
Followed by Lentils again.
Then a final layer of Butternut slices.
Top with remaining Bechamel sauce.
Sprinkle with Cayenne Pepper & a little Lemon zest and bake for approx 40 minutes at 180 C.
Leave to stand a little to set, cut into squares and enjoy!

A quick look at the making:

A sincere thank you to the creator of #fruitsandveggiesmonday, @lenasveganliving for taking over the reins of judging and to our weekly host the lovely @plantstoplanks, both lovely ladies are such an inspiration with their kind feedback and of course the gorgeous food coming from their kitchens and for all the exciting changes to FAVM!

A massive shout out to @donkeypong for the generous sponsorship and of course that wonderfully talented artist @barbara-orenya for the gorgeous wonkies!

Thank you one and all for giving us this opportunity!

Check out this week's POST, follow the rules 100% and show us your fruits and veggies this Monday :)

Original Content by @lizelle
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