Name: Vegan Lasagna with Lentils and Zucchini
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 null onion (finely chopped); 2 null carrots (peeled, finely chopped); 2 null garlic cloves (crushed); 0.75 cup red lentils (150g); 2 tbsp tomato paste; 1.25 cup vegetable broth (300ml); 500 g strained tomatoes (500g, or sub marinara sauce); 8 null lasagne sheets (no-cook, or sub gluten-free); 1 null large zucchini (sliced); 1 cup raw cashews* (heaped, 160g); 1 cup water (240ml); 2 tbsp nutritional yeast (optional for cheesy flavor); 0.5 tsp salt (or to taste); 0.5 tsp black pepper (or to taste); 2 tsp dried herbs (optional); 2 null medium tomatoes (sliced); 1 tsp olive oil (to drizzle); null null vegan cheese (*see optional step in the instructions); null null toasted pine nuts; null null vegan parmesan; null null fresh basil

Instructions

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1

Heat the olive oil (1 tbsp) in a saucepan over medium-low heat. Sauté the onion (1) and carrots (2), stirring occasionally, for about 4 minutes. Add cloves (2 garlic) and cook for another minute until fragrant while stirring.
2

Add the tomato paste (2 tbsp), vegetable broth (1.25 cup), strained tomatoes (500 g), and red lentils (0.75 cup). Cook, stirring occasionally, for 15 minutes or until mixture thickens. Set aside to cool slightly. (If your sauce seems too thick, add a little more [vegetable broth] or [strained tomatoes] but please do not add more than ml (100) or your casserole may get too soupy.)
3

Preheat oven to 180ºC (355ºF). Lightly grease a baking dish with oil.
4

Blend all ingredients for the cashew cream: raw cashews* (1 cup), water (1 cup), nutritional yeast (2 tbsp), salt (0.5 tsp), black pepper (0.5 tsp), and dried herbs (2 tsp) in a high-speed blender until creamy and smooth.
5

Place 0.25 portion of [red lentil tomato sauce] on the bottom of your dish. Top with [sliced zucchini]. Drizzle on 0.33 portion of [cashew cream sauce], then place [3-4 lasagne sheets] on top. Continue layering with another layer of [lentil sauce], followed by another layer of [zucchini slices] and another drizzle of [cashew sauce]. Repeat this process for the next layer, finishing with [lentil sauce] and drizzle on remaining [cashew cream]. Optionally, top with some tomatoes (2 medium) slices and drizzle with olive oil (1 tsp) to avoid they get dry during baking.
6

Bake for about 30-40 minutes (cover with foil when the top of your casserole starts browning too fast during baking).
7

Optional: If you want it cheesier, you could add some [vegan cheese] on top after around 25 minutes baking time. Then bake for another 10 minutes or until [vegan cheese] is melted and lightly browned.
8

Let your lasagna cool slightly after baking to set. Top with [toasted pine nuts], [vegan parmesan], [fresh basil] or other toppings you like.
9

Serve with a [fresh salad] or enjoy how it is!