Prep Time35minutes mins
Cook Time25minutes mins
Total Time1hour hr
Ingredients
4 tablespoons extra virgin olive oil
1 large onion finely chopped
1 small eggplant cubed
1 cup roasted red pepper sliced
2 cups mushrooms thinly sliced
2 garlic cloves minced
200 grams canned lentils
4 cups crushed tomato sauce
1 cup vegetable broth
2 teaspoons Italian seasoning
2 cups spinach leaves
10 lasagna noodles pre-cooked
Salt and pepper to taste
3 tablespoons breadcrumbs
For the Cashew cream:
1 cup raw cashews
1 cup water
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon Italian seasoning
1 garlic clove peeled
½ teaspoon sea salt
Instructions
1. Preheat the oven to 180ºC (350°F).
2. Add the olive oil to a non-stick skillet and add the onion, eggplant, roasted pepper, mushrooms, and garlic. Cook for 10 minutes, or until the veggies start to soften.
4 tablespoons extra virgin olive oil,1 large onion,1 small eggplant,1 cup roasted red pepper,2 cups mushrooms,2 garlic cloves
3. Add the canned lentils, crushed tomatoes, vegetable broth, Italian seasoning, and spinach leaves. Mix well and cook at low-medium heat for 7 minutes. Season with salt and pepper.
200 grams canned lentils,4 cups crushed tomato sauce,1 cup vegetable broth,2 teaspoons Italian seasoning,2 cups spinach leaves,Salt and pepper to taste
4. Soak the cashew for at least 1 hour. Transfer the soaked cashews and water, olive oil, lemon juice, garlic clove, Italian seasoning, and salt to a high-speed blender and process until creamy (you may adjust the amount of water to get a bechamel-like consistency.
1 cup raw cashews,1 cup water,2 tablespoons extra-virgin olive oil,2 tablespoons lemon juice,1 tablespoon Italian seasoning,½ teaspoon sea salt,1 garlic clove
5. Grease a baking dish and layer the pre-cooked lasagna noodles, lentil sauce, and cashew cream.
10 lasagna noodles
6. Finish with a layer of cream topped with breadcrumbs.
3 tablespoons breadcrumbs
7. Bake for 25 minutes, until golden brown.
8. Serve warm and enjoy!
Notes
Choose High-Quality Tomatoes: The base of your sauce can make or break your lasagna. Opt for high-quality crushed tomatoes, or even consider crushing your own to control the texture and flavor.
Salt Your Eggplant: Before cooking, sprinkle your cubed eggplant with salt and let it sit for about 30 minutes. This draws out excess moisture and bitterness, enhancing the eggplant’s flavor and texture in the lasagna.
Thin Layers: When assembling your lasagna, aim for multiple thin layers of cashew cream and lentil sauce rather than a few thick ones. This helps each bite hold together better and ensures a more even distribution of flavors.
No Overlap: Avoid overlapping your noodles too much. Slight overlapping is okay, but too much can lead to overly doughy patches.
Soaking Cashews: If you’re short on time, soak the cashews in boiling water for 15 minutes instead of cold water for an hour. This softens them quickly, making your cream easier to blend to a smooth consistency.
Baking Time: If the top browns too quickly while baking, cover the dish with aluminum foil to prevent burning and ensure even cooking throughout.
Nutrition
Calories: 422kcalCarbohydrates: 53gProtein: 14gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 1126mgPotassium: 965mgFiber: 9gSugar: 10gVitamin A: 1422IUVitamin C: 24mgCalcium: 87mgIron: 5mg
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