Lentil lasagne with basil & garlic cashew cheese
By Ceres Organics
Ingredients
BASIC TOMATO SAUCE |
1 capsicum, seeded and chopped |
2 cans Organic Tomatoes, Chopped |
1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed |
1 clove garlic |
½ jar Organic Green Olives, Pitted |
2 teaspoons Organic RAW Apple Cider Vinegar |
Salt and pepper (to taste) |
BASIL & GARLIC CASHEW CHEESE |
1 cup Organic Cashews, RAW Whole (soaked for an hour) |
¼ cup water, plus extra if required |
¼ cup lemon juice |
½ cup Organic Savoury Yeast Flakes |
Salt and pepper (to taste) |
1 tablespoon wholegrain mustard |
1 teaspoon dehydrated onion, optional |
2 garlic cloves, crushed |
1½ cups fresh basil leaves |
LASAGNE |
1 onion, chopped |
2 courgettes, sliced |
8 large field mushrooms, sliced |
2 bunches of spinach |
1 box Green Lentil Lasagne |
Method
1. Preheat your oven to 200°C and line a 9×13-inch baking dish (like a glass Pyrex one) with baking paper.
2. To make the basic tomato sauce, add all sauce ingredients to a food processor, and pulse until you have a chunky salsa type consistency.
3. Next, make your basil and garlic cashew cheese. Drain and rinse the cashews, then add all the cashew cheese ingredients to your food processor and blend until smooth.
4. Wash and prep your onion, courgette, mushrooms and spinach.
5. To put your lasagne together, pour about a cup of the tomato sauce onto the base of your prepared dish. Spread evenly using a spatula.
6. Add a layer of the lentil lasagne sheets, half the cashew cheese mixture, and then half the vegetables.
7. Repeat with another layer each of tomato sauce, lentil pasta sheets, cashew cheese, and vegetables. Finish off your lasagna off with remaining tomato sauce.
8. Cover with foil, adding a couple of slits for vents and bake for 40-50 minutes. Serve immediately. Note: if you do not have a food processor, a high speed blender or equivalent will do the job.
