Lentil Lasagne With Cauliflower Cashew Cheese
Lentil Lasagne With Cauliflower Cashew Cheese
- July 20, 2021
- Posted by: Fitbliss
Preheat oven to 180°C and line a baking tray with baking paper. Place eggplant slices on tray, drizzle with oil and season with salt and pepper. Bake in oven for 30 minutes. Remove and set aside.
Meanwhile, to make the sauce, put porcini mushrooms in a heatproof bowl and fill with boiling water. Leave to sit for about 30 minutes. Drain the gritty water and chop up finely.
Heat a saucepan with oil over medium-high heat and add the onion and cook for a few minutes until browned.
Add garlic, carrot, celery and rosemary and cook until soft. Next, add the tomatoes and lentils and cook for another 5 minutes. Add the porcini mushrooms, oregano, stock and season to taste. Simmer for another 20 minutes on low.
To make the cauliflower cheese, fill a large saucepan with boiling water and simmer cauliflower and cashews until both are soft, around 5-7 minutes. Drain and add to a food processor along with almond milk, vegan butter, nutritional yeast, water and season to taste. Blend until smooth, adding more water if necessary.
Grease a large oven-proof baking dish and begin to layer your lasagne. Start by layering the bottom of the dish with eggplant. Then add the lentil tomato mix followed by a handful of spinach leaves, then a layer of cauliflower sauce. Repeat until you have filled your dish. Sprinkle remaining cauliflower cheese on top and cover with foil.
Place baking dish in the oven for 40 minutes. Remove foil and cook for another 15 mins, or until the top is crispy.
Allow to rest for 5 minutes before slicing. Serve.
Servings 4
- Amount Per Serving
- Calories 800
- % Daily Value *
- Total Fat 43.8g68%
- Saturated Fat 8.2g41%
- Total Carbohydrate 54.4g19%
- Dietary Fiber 26.1g105%
- Sugars 23g
- Protein 31.3g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 180°C and line a baking tray with baking paper. Place eggplant slices on tray, drizzle with oil and season with salt and pepper. Bake in oven for 30 minutes. Remove and set aside.
Meanwhile, to make the sauce, put porcini mushrooms in a heatproof bowl and fill with boiling water. Leave to sit for about 30 minutes. Drain the gritty water and chop up finely.
Heat a saucepan with oil over medium-high heat and add the onion and cook for a few minutes until browned.
Add garlic, carrot, celery and rosemary and cook until soft. Next, add the tomatoes and lentils and cook for another 5 minutes. Add the porcini mushrooms, oregano, stock and season to taste. Simmer for another 20 minutes on low.
To make the cauliflower cheese, fill a large saucepan with boiling water and simmer cauliflower and cashews until both are soft, around 5-7 minutes. Drain and add to a food processor along with almond milk, vegan butter, nutritional yeast, water and season to taste. Blend until smooth, adding more water if necessary.
Grease a large oven-proof baking dish and begin to layer your lasagne. Start by layering the bottom of the dish with eggplant. Then add the lentil tomato mix followed by a handful of spinach leaves, then a layer of cauliflower sauce. Repeat until you have filled your dish. Sprinkle remaining cauliflower cheese on top and cover with foil.
Place baking dish in the oven for 40 minutes. Remove foil and cook for another 15 mins, or until the top is crispy.
Allow to rest for 5 minutes before slicing. Serve.
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Preheat oven to 180°C and line a baking tray with baking paper. Place eggplant slices on tray, drizzle with oil and season with salt and pepper. Bake in oven for 30 minutes. Remove and set aside.
Meanwhile, to make the sauce, put porcini mushrooms in a heatproof bowl and fill with boiling water. Leave to sit for about 30 minutes. Drain the gritty water and chop up finely.
Heat a saucepan with oil over medium-high heat and add the onion and cook for a few minutes until browned.
Add garlic, carrot, celery and rosemary and cook until soft. Next, add the tomatoes and lentils and cook for another 5 minutes. Add the porcini mushrooms, oregano, stock and season to taste. Simmer for another 20 minutes on low.
To make the cauliflower cheese, fill a large saucepan with boiling water and simmer cauliflower and cashews until both are soft, around 5-7 minutes. Drain and add to a food processor along with almond milk, vegan butter, nutritional yeast, water and season to taste. Blend until smooth, adding more water if necessary.
Grease a large oven-proof baking dish and begin to layer your lasagne. Start by layering the bottom of the dish with eggplant. Then add the lentil tomato mix followed by a handful of spinach leaves, then a layer of cauliflower sauce. Repeat until you have filled your dish. Sprinkle remaining cauliflower cheese on top and cover with foil.
Place baking dish in the oven for 40 minutes. Remove foil and cook for another 15 mins, or until the top is crispy.
Allow to rest for 5 minutes before slicing. Serve.
Servings 4
- Amount Per Serving
- Calories 800
- % Daily Value *
- Total Fat 43.8g68%
- Saturated Fat 8.2g41%
- Total Carbohydrate 54.4g19%
- Dietary Fiber 26.1g105%
- Sugars 23g
- Protein 31.3g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 180°C and line a baking tray with baking paper. Place eggplant slices on tray, drizzle with oil and season with salt and pepper. Bake in oven for 30 minutes. Remove and set aside.
Meanwhile, to make the sauce, put porcini mushrooms in a heatproof bowl and fill with boiling water. Leave to sit for about 30 minutes. Drain the gritty water and chop up finely.
Heat a saucepan with oil over medium-high heat and add the onion and cook for a few minutes until browned.
Add garlic, carrot, celery and rosemary and cook until soft. Next, add the tomatoes and lentils and cook for another 5 minutes. Add the porcini mushrooms, oregano, stock and season to taste. Simmer for another 20 minutes on low.
To make the cauliflower cheese, fill a large saucepan with boiling water and simmer cauliflower and cashews until both are soft, around 5-7 minutes. Drain and add to a food processor along with almond milk, vegan butter, nutritional yeast, water and season to taste. Blend until smooth, adding more water if necessary.
Grease a large oven-proof baking dish and begin to layer your lasagne. Start by layering the bottom of the dish with eggplant. Then add the lentil tomato mix followed by a handful of spinach leaves, then a layer of cauliflower sauce. Repeat until you have filled your dish. Sprinkle remaining cauliflower cheese on top and cover with foil.
Place baking dish in the oven for 40 minutes. Remove foil and cook for another 15 mins, or until the top is crispy.
Allow to rest for 5 minutes before slicing. Serve.