Indulge in the richness of this vegan lentil lasagne, featuring layers of savory lentil filling, nutritious vegetables, gluten-free noodles, and a luscious cashew sauce. It's a comforting and satisfying dish that's perfect for any occasion.
Ingredients: 1 cup dried brown lentils. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 zucchini, diced. 1 cup sliced mushrooms. 2 cups marinara sauce. 12 gluten-free lasagne noodles. 2 cups baby spinach leaves. 1 cup raw cashews, soaked. 1/2 cup nutritional yeast. 1 tablespoon lemon juice. 1/2 teaspoon garlic powder. Salt and pepper to taste. 2 cups water.
Instructions: Preheat the oven to 375F 190C. In a large skillet, saut the onion and garlic until translucent. Add the bell pepper, zucchini, and mushrooms. Cook until tender. Add the dried lentils and marinara sauce. Simmer for 20 minutes, until lentils are cooked. In a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic powder, salt, pepper, and water. Blend until smooth to make cashew sauce. In a 9x13-inch baking dish, spread a layer of lentil mixture, followed by a layer of spinach leaves and a layer of lasagne noodles. Repeat layers until all ingredients are used, finishing with a layer of cashew sauce on top. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until bubbly and golden brown. Let it cool for a few minutes before serving. Enjoy!
Prep Time: 30 minutes
Cook Time: 40 minutes
Southern Trinity Anglican Church
