Lentil Lasagne

You know when you're just craving something hearty and homemade, well that was me on the day of making this recipe. I have been wanting to make a lasagne recipe for quite some time but have just never gotten around to it. I am so happy that I did, because, boy oh boy, it hit the spot. 

This dish is packed with protein and good fats which will keep you feeling full and satisfied. I have already spoken about all the benefits of lentils in my Lentil Soup recipe, so go have a read here for the info. I really try to create meals with as much balance in macros as I can provide. I think it is very important to make sure you try to eat a balanced plate of food, packed with as many micronutrients as possible. To make this recipe gluten-free and a little more macro friendly, you could swop the pasta out for some sliced veggies, such as butternut, zucchini, aubergine, etc. 

Ingredients: (about 8 servings)

-  Lentil bolognese sauce 

- Lasange sheets (I used spinach lasagne from Pick n pay)

- 2 cups raw cashews (soaked overnight)

- Plant milk (soy or almond will work perfectly)

- 1/2 - 1 cup Nutritional yeast 

- 1/2 tsp Garlic powder

- Salt 

- Pepper

Method:

1. Preheat the oven to the temperature on the box of pasta.
2. Put the drained soaked cashews in a food processor with about 2 Tbsp of milk to start off with. Blend until the mixture becomes smooth but still thick like a cream sauce, add more milk while blending if necessary. Once the mixture is smooth, add nutritional yeast, garlic powder, salt and pepper, blend until it is all incorporated.
3. Grab a square or rectangular baking dish, deep enough to be able to layer the pasta and sauce.
4. Now we start to layer. Lay down the pasta sheets, then the Bolognese sauce, and then the cashew cheese sauce, and repeat. I grated some cheese on top, but this is completely optional.
5. Bake it for the required time on the box of pasta.
6. ENJOY!!