Day 8

Green lentil and roasted veg lasagne with cashew and spinach, slow roasted tomato sauce and creamy bechamel and vegan cheese topping xx

3 stages to this ,so its not a quick and easy make, but say, for a slow and chilled Saturday , you could make this as a treat xxx

you will need

slow roasted tomato sauce

slow saute 1 large onion with two cloves of garlic until soft and translucent
add two cans of tomatoes, 1 tblsp sugar, 2 tblsp tomato puree, salt and pepper and 1 tsp dried basil , bring to boil and simmer for 45 minutes, stirring occasionally to make sure it does not stick to the pan. add 1 handful of fresh basil , chopped, stir again and remove from heat

roasted veg

slice and cube 1 courgette, 1 aubergine, 1 large onion, i red and 1 green pepper and roast in a hot oven gas 6/200/400 for 45 mins in 3 tblsp of olive oil and sprig of fresh rosemary, stirring once or twice during cooking to ensure the veg do not burn.

cashew and spinach layer

soak 100 g cashew nuts in hot water for at least 4 hours, drain , but keep water just incase its needed to thin the cream. in your nutri bullet, add the cashews, salt, pepper, 1 tblsp nutritional yeast, 1 clove garlic and blend….add a little water from the cashews, you are aiming for a thick spreading consistency like smooth peanut butter. wilt down the spinach, drain and add to cashew creme

layer your pasta dish with a little marg at the bottom and then 1 layer of lasagne sheets
add either 1 can of green lentils, or 2 cups of cooked fresh green lentils to your tomato sauce and place on top of pasta, top with the roasted veg
add a layer of cashew creme
add a layer of pasta
add another layer of tomato sauce and lentils, top with the roasted ved
then another payer of cashew creme and spinach
top with pasta

bechamel sauce

melt 1 tbslp of vegan margarine, remove from heat and stir in 1 heap tblsp of plain flour, stir until you get a smooth paste, slowly add either soya or almond milk and stir to remove lumps and make a smooth, thn paste before returning to heat
change to a balloon whisk and slowly add more plantmilk, a little at a time (up to 1/2 litre) stirring all the time over a low heat until it comes to a gentle boil….season, and add 1 tbslp nutritional yeast, continuing to stir until smooth, thick and creamy

pour over the top of the pasta, ensuring all bits of pasta are covered

grate some of your favourite vegan cheese, mine is the violife plain, but it is entirely your own taste, over the top and place in the oven , gas 6 200/400 for 30/35 minutes until the pasta is soft and the lasagne cooked through xx

serve with broccoli, oven chips or salad x