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