I love lasagne , this version uses a cashew cream as the white sauce, lentils and nutritional yeast for that cheesy flavour. This went down a treat with all the family and is now a firm favourite , a great batch cook and satisfies rumbling tummies!

Serves 6


200g wholewheat pasta sheets (I used 9)

1 lasagna dish


Base Sauce:

  • 2 cloves garlic chopped
  • 1 leek chopped
  • 100g mushrooms diced
  • 1 large carrot diced
  • 30g tomato puree
  • 1 tin chopped tomatoes
  • 2 tins lentils drained
  • 100ml red wine (optional)
  • Sea salt / black pepper
  • 5-6 sun dried tomatoes chopped
  • 1 tbsp of nutritional yeast (more for sprinkling between layers)


Method Base Sauce:

  • In a pot add some water and add your leek , garlic and saute gently for 2-3 mins.
  • Add your carrot , mushroom, red wine, seasonings and cook gently for 10-15 mins
  • Add your lentils, chopped tomato, sun dried tomato , puree and nutritional yeast and simmer for another 5-10 mins. Set to the side.


Cashew Cream Sauce (Bechamel):

  •  100g Cashew Nuts
  • 300ml oat milk (use more milk to make a thinner sauce) 
  • 1 tbsp of nutritional yeast
  • Juice of ½ lemon
  •  Dash of sea salt
  • Dash of garlic pepper and garlic powder


Method Cashew Cream:

  • Soak your cashew nuts in boiling water for 10 minutes.
  • Drain the nuts and place in a blender with the rest of the ingredients.
  • You may need to vary nuts and milk depending on your serving size of a meals.
  • Feel free to adjust seasonings as you wish.



  • Cashew Cream sauce on the bottom of your dish
  • Add a layer of pasta sheets (average dish this is 3)
  • Add your tomato based sauce
  • Sprinkle some nutritional yeast lightly over the tomato sauce .
  • Repeat the layers, sprinkle nutritional yeast on top
  • Cover with foil and bake for 20 – 25 mins with last 10 minutes uncovered for browning


Serve with a side salad or steamed greens!