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!
200g wholewheat pasta sheets (I used 9)
1 lasagna dish
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!