Vegetable Lasagna

Who wants the creamiest, most delicious vegetable lasagna? Yes, here it is. Try it and tell us what you think! FOR THE LENTIL TOMATO SAUCE

• 2 tbsp rapeseed oil
• 2 onions
• 2 garlic cloves
• 1 large zucchini
• 2 carrots
• 2 tbsp tomato paste
• 150 g lentils
• 300 g vegetable broth
• 500 g strained tomatoes
• 1 pinch of sugar
• 2 tbsp paprika powder
• 1 tsp chili flakes
• 1 pinch of salt
• 1 pinch of pepper
• dried herbs (oregano, thyme)
• 6 lasagna sheets

FOR THE BÉCHAMEL SAUCE

• 160 g cashews
• 250 ml water
• 2 tbsp nutritional yeast flakes
• Salt, pepper
• dried herbs (oregano, thyme)

ALSO FOR GARNISHING

• a handful of tomatoes
• 50 g vegan parmesan
• basil leaves
• some sunflower seeds

Preparation

1. Soak the lentils overnight and then cook for approx. 30 minutes.
2. Heat the oil in a pan. Chop the onion & carrots into small pieces, add and briefly sauté. Then add the chopped garlic and briefly fry.
3. Add the tomato paste, vegetable broth, puréed tomatoes, spices and the lentils and simmer for approx. 15 minutes, stirring occasionally, until thickened. Then set aside.
4. Preheat the oven to 180°C and brush the baking dish with oil.
5. Blend all ingredients for the cashew sauce in a high-speed blender until smooth.
6. Layering the lasagna: Spread 1/4 of the lentil tomato sauce on the bottom of the baking dish. Then place the zucchini slices on the sauce, spread 1/3 of the cashew sauce over it and place approx. 3 lasagna sheets on top. Now follows another layer of lentil sauce, followed by another layer of zucchini slices and a layer of cashew sauce. Repeat this process one more time (i.e. lasagna sheets, lentil sauce and cashew sauce). Then top the lasagna with tomato slices, sunflower seeds and parmesan.
7. Bake the lasagna for approx. 30-40 minutes.