Meatless Monday : Lentil and spinach lasagne

This vegan Lentil and spinach lasagne is easy to make and if you are feeding a crowd you can scale up the quantities. 

Lentil and spinach lasagne

Serves 2
You will need

50g cashews
1 tbsp olive oil 
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
150g organic dried brown lentils
1/2 tsp pink salt 
8 tbsp tomato puree
1 tsp majoram
handful spinach - around 20g

Place the cashews in a bowl and cover with water for at least 2 hours.

Heat the oil and add the onion.  Cook over a medium heat for 2 minutes then add the garlic and cook for a further minute.  Add the lentils, salt, tomato puree, majoram and around 400ml water.  Bring to the boil and then reduce heat to simmer for 20 minutes or until the lentils are tender and the liquid reduced. Stir in the spinach and allow to wilt.

Place a third of the lentil and spinach mixture in a loaf tin. Top with a lasagne sheet (or one and a part sheet if necessary to cover the mixture).  Continue to layer in this way ending with lasagne sheets.  

Whiz up the cashews with the water covering them in a high speed blender.  Top the lasagne sheets with the cashew 'cheese', then place the lasagne in a pre-heated oven for around 20 minutes.


Janet x 

Recipe Copyright © 2016 40plusandalliswell

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