The vegan lentil lasagna they are a first course based on legume flour, rich and tasty, to bring to the table even on a festive day! They are also perfect for guests who love light but tasty cuisine. A hymn to the thousand shades of flavors and tastes that vegan cuisine can offer!

Rustic-looking and inviting, colorful, light and appetizing: these special lasagne are nothing more than thin sheets of dough obtained from a dough without eggs, prepared with whole wheat flour and lentil flour, alternated with layers of vegan béchamel, mushrooms and pumpkin. A versatile, healthy and tasty recipe to be filled with other seasonal vegetables as an alternative to the classic ones vegetable lasagna with egg pastry.

If you love vegan cuisine or love to bring healthy but tasty food to the table, then don't miss this one Salt & Pepper recipe! Try these now vegan lentil lasagna!

1) Mix 260 g of wholemeal flour with 130 g of lentil flour and pour it into the kneader. Hall and slowly add 150 ml of water is working for 5-6 minutes until the dough forms a smooth ball (you can also knead by hand). Wrap it in foil and let it rest in the fridge 30 minutes.

2) Clean the pumpkin, cut it into large pieces and boil it for 20-25 minutes in boiling salted water until it is soft but not undone. Let it cool and cut it into cubes. Share them with pepper and a thread ofextra virgin olive oil.

3) Rosola in cooking pan with 2 tablespoons of oil the clove ofgarlic whole, join the celery clean and sliced, i mushrooms porcini dice (keep 2 whole) and the thyme. Cook 10 minutes and remove the garlic.

3) For the vegan béchamel, heat 50 g of oil in a saucepan, pour 50 g of wholemeal flour working with a whisk and add the soya milk and a grated of nutmeg. Hall and simmer 8-10 minutes.

4) Work the pasta with the dough sheeter, one piece at a time, folding and passing between the rollers, at a wide thickness, 3-4 times to make it elastic, then stretch each piece to obtain rectangular sheets 2 mm thick. Scald for 2 minutes in boiling salted water, cool in water and ice and lay it on a cloth.

5) Mounts lasagna in a pan, or in individual pans: spread a veil of béchamel on the bottom, make a state of dough, one of pumpkin, one of mushrooms and one of béchamel, continuing until the ingredients are used up and finishing with the béchamel, the mushrooms kept aside sliced ​​and browned, thyme is breadcrumbs.

6) Fire up the vegan lentil lasagna to 180 ° C for 15 minutes, sfornale and servile very hot.