ONE PAN LENTIL LASAGNE

20 mins
Serves 4
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Directions

  1. 1Dice some onion, carrot, celery and garlic.
  2. 2Add a drizzle of olive oil to a hot pan and throw in all the veggies.
  3. 3Cook this for about 10 minutes until the onion's about to brown.
  4. 4Pour in a tin of chopped tomatoes.
  5. 5Fill the tin with water and add that in as well.
  6. 6Add soy sauce, chopped rosemary and two tins of lentils.
  7. 7Season with a pinch of salt and some pepper.
  8. 8Break up your lasagne sheets and pop them into the sauce.
  9. 9Bring it to a simmer and cook it until the pasta is al dente.
  10. 10Blitz some cashews, tofu, nutritional yeast, lemon juice and salt and pepper to make creamy tofu cheese.
  11. 11Dollop it on top of the lasagne and cook it under a grill for a minute to heat through.
  12. 12Rinse out the food processor, then blitz some more cashews, cavolo nero, garlic, lemon juice and olive oil to make kale pesto.
  13. 13Drizzle this kale pesto over the lasagne to serve.

Ingredients

  • 1 olive oil
  • 1 onion
  • 1 carrot
  • 2 celery sticks
  • 4 garlic cloves
  • 1 400g tin of chopped tomatoes
  • 2 tbsp soy sauce
  • 3 fresh rosemary sprigs
  • 2 400g tins of green lentils, drained
  • 1 pinch salt
  • 1 pinch pepper
  • 8 lasagne sheets
  • 40 g cashews
  • 300 g firm tofu
  • 4 tbsp nutritional yeast
  • 1 lemon juice
  • 4 cavolo nero leaves
  • 20 g cashews
  • 1 garlic clove
  • 1 1/2 lemon juice

Equipment

knifefood processorhot pangrill
ONE PAN LENTIL LASAGNE | Clip Recipe