This lasagne is packed with a variety of vitamin and minerals due to the variety of ingredients. Lentils are packed full of fibre which helps to keep us regular as well as protecting our heart health.
Makes 4 servings
Preparation time: 15 minutes
Cooking time: 75 minutes
Soak the cashew nuts in hot water for 20 minutes.
Meanwhile, heat the olive oil in a pan, add one clove of garlic, onion, carrot, mushrooms and celery, and gently cook for 10-15 mins until soft.
Then stir in the lentils and cornflour.
Add the chopped tomatoes plus a can full of water, oregano and vegetable stock. Simmer for 15 mins, stirring occasionally.
Drain and rinse the soaked cashews and place in a food processor along with the remaining clove of garlic, the soya milk and nutmeg. Blend until creamy. Thin out by adding more soya milk if needed.
Heat oven to 180ºC.
Spread a third of the lentil mixture over the base of a ceramic baking dish, about 20 x 30cm.
Cover with a single layer of lasagne sheets, snapping to fit.
Add another third of the lentil mixture, then spread a third of the cashew purée on top, followed by another layer of pasta sheets.
Top with the last third of lentils and lasagne sheets, followed by the remaining cashew purée.
Cover loosely with foil and bake for 35-45 mins, removing the foil for the final 10 mins of cooking.
Serve alongside a side salad.