- Hearty & Grounding
- Mains
- Vegan
- Prep 30 min
- Cook 1 h 15 min
- Serves 6
A lasagne that nobody will miss the meat or the cheese in. The ragu is deep and savoury, the cashew sauce is creamy, and the top browns beautifully in the oven.
Ingredients
- 250 g lasagne sheets
Lentil ragu
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely diced
- 250 g mushrooms, finely chopped
- 3 cloves garlic, chopped
- 200 g dried green or brown lentils, rinsed
- 2 tbsp tomato purée
- 1 tin (400 g) chopped tomatoes
- 500 ml vegetable stock
- 2 tsp dried oregano
Cashew béchamel
- 150 g raw cashews, soaked in hot water for 30 minutes
- 400 ml plant milk
- 2 tbsp nutritional yeast
- 1 clove garlic
- Juice of 1/2 lemon
- Salt, pepper and a pinch of nutmeg
Method
- For the ragu, soften the onion, carrot and mushrooms in the oil for 10 minutes. Add the garlic and tomato purée and cook for 2 minutes.
- Add the lentils, tomatoes, stock and oregano. Simmer for 35 to 40 minutes until the lentils are tender and the sauce is thick. Season well.
- Drain the cashews and blend them with the plant milk, yeast, garlic, lemon juice, salt, pepper and nutmeg until completely smooth.
- Heat the oven to 190 C. Layer ragu, pasta sheets and béchamel in a baking dish, finishing with béchamel.
- Bake, covered with foil, for 30 minutes, then uncovered for 15 minutes until golden. Rest for 10 minutes before serving.
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