Vegan Lasagne with Nozerella

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This recipe makes 6 generous portions.

Ingredients 

  • 180g dried red lentils*

  • 1 jar of passata*

  • 1tbsp soy sauce*

  • 1/2 tsp chilli powder (if liked) *

  • 130g broken cashews*

  • 1 block of Clean Bean fresh tofu (cubed)*

  • 1 tbsp nutritional yeast*

  • 3 tbsp lemon juice *

  • 1 tsp salt*

  • 1 tsp dried basil*

  • 1 tsp dried oregano *

  • Approx 12-14 lasagne sheets*

  • 1 block of Notzerella vegan not cheese by I am Nut OK (grated) *

  • Seasonal vegetables from your fridge or veg bag

* Ingredients that can be found at Get Loose

Instructions

Cook the red lentil sauce

  • Add the red lentils to a saucepan and cover with water. Bring to the boil and simmer for 15 mins. 

  • Drain and put back in the saucepan.

  • Mix in the passata, chilli powder (if using) and soy sauce. Set aside.

Cook seasonal vegetables (if needed)

  • This will depend what you are using!

  • For example root vegetables will need roasting, or boiling, before adding.

  • Leafy or soft vegetables eg spinach, chard, aubergine, courgette may not need cooking

Make the ricotta

  • Add cashews to a food processor and blitz until fine and crumbly. 

  • Add the tofu in cubes, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder. Pulse until combined and mostly smooth. You will probably need to add a few tablespoons of water. Set aside. 

Preheat oven to 180oC

Assembling the lasagna

  • Add a ladle of the lentil sauce the bottom of a lasagna dish. Spread out each layer evenly across the dish. 

  • Add a layer of lasagne sheets

  • Layer of tofu ricotta 

  • Layer of seasonal vegetables

  • Layer of lentil sauce

  • Lasagne

  • Ricotta

  • Seasonal vegetables 

  • Lasagne

  • Lentil sauce

Place in the oven for 20 mins

Remove from oven and add grated Notzerella

Return to the oven for 15 mins

Serve with salad or extra seasonal vegetables 

Keep in the fridge for up to four days, or freeze in individual portions.