top of page

The ultimate Lasagne - serves 5-6

As hearty as it is healthy, this lasagne is a perfect dish to prepare in advance and makes a great wholesome dinner for the whole family. A béchamel consisting of cauliflower and cashews, so rich and creamy you’ll want to eat it with a spoon - and you can, completely guilt free. Can be frozen and makes a handy and super nutritious pack lunch or play date supper.


What you need:


Wholewheat lasagne sheets


For the tomato sauce:


2tbsp olive oil

1 onion – finely chopped

2 garlic cloves – minced

1-2 carrots – peeled and cut into small cubes

2 tins of chopped tomatoes

200g baby spinach

250g red split lentils

2 tbsp tomato puree

1 tbsp date sugar

2tsp oregano

Salt to tase



For the béchamel:


1 tbsp rapeseed oil

1 onion – finely chopped

1 garlic clove – minced

Medium cauliflower (about 600g florets only) – cut into florets, tough stems removed

120g cashew nuts – soaked in boiled water for 15mins

2 tbsp nutritional yeast

A little nutmeg

1 tsp garlic granules

Salt to taste


How you do it:


Preheat your oven at gas mark 6 (200C).


Start by soaking your cashew nuts in boiled water.


For the tomato sauce heat up the olive oil in a frying pan and add onion and carrot cubes stirring frequently until the onion starts to soften.


Now add the garlic and fry for another minute or two. Pour in the chopped tomatoes, 500ml of water or vegetable stock and the lentils.

Simmer for 25-30 minutes until carrots and lentils are soft. Add date sugar, oregano and salt to taste before wilting in the spinach a handful at the time. Drain your cashew nuts and put aside.


For the béchamel fry onion and garlic (adding the garlic a little after the onion) in a little olive oil, then add the cauliflower florets and stir constantly for a minute or two before covering everything with boiling water or vegetable stock.

Simmer until very soft, then drain (keeping some of the stock!) and together with your soft cashews add to a food processor.


Blend everything until smooth, adding cauliflower stock until you get a béchamel consistency.


Season with salt, nutmeg, garlic granules and nutritional yeast before blitzing one more time to combine everything.


Layer your lasagne and bake for around 40 minutes or until soft when you insert a knife.


Comentarios


YOU ARE WHAT YOU EAT

bottom of page