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
- Soak the lentils overnight and then cook for approx. 30 minutes.
- 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.
- 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.
- Preheat the oven to 180°C and brush the baking dish with oil.
- Blend all ingredients for the cashew sauce in a high-speed blender until smooth.
- 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.
- Bake the lasagna for approx. 30-40 minutes.
