A healthier lasagne than my last lasagne, this one is made without cheese or cheese-substitutes, covered with cashew nuts instead of grated “cheese”, and made like a lasagne verdi with spinach.
- 4 sheets of pasta
- 200g green lentils (labelled “lentilles vertes”)
- 6 spring onions, sliced
- 1tbsp vegetable oil
- 3 cloves garlic, crushed
- large bag of fresh baby spinach leaves
- green pepper, diced
- 3 large runner beans, sliced (donated by a friend’s neighbour)
- 2 vegetable stock cubes
- 1 tomato, sliced
- 1 tbsp fish-free Worcester sauce
- 80g soya/vegetable spread
- 80g rice flour (or plain white flour)
- 600ml rice milk, unsweetened
- 1 tsp sesame seeds
- 1 packet (70g) whole cashew nuts, roughly halved
- In a large oven dish, soak the lasagne pasta while making the filling.
- Wash then cook the lentils for 45 minutes (or as instructed on the packet), then rinse.
- While the lentils are cooking, prepare the vegetables. Steam the beans over the lentils for 10 minutes. Soften the onions in a large pan, cook with the garlic. Add the green pepper, steamed beans and half the spinach on a low heat.
- When the lentils are cooked and rinsed, add to the main pan, with the tomato and stock (with half as much water than the stock cubes packet suggests). Simmer, and gradually add most of the rest of the spinach.
- If you’re going to put the lasagne in the oven right away rather than later, put on the oven to about 180 °C now.
To make the white sauce, melt the marg in a pan, remove from the heat and stir in the sifted flour. Gradually add and stir in the rice milk, and keep stirring on the heat for 15 minutes or until it thickens. Add the sesame seeds then, and take off the heat.
- Remove the lasagne from the oven dish, and lightly grease it. Place in layers as follows: lentil mix, lasagne, white sauce, remainder of spinach, lentil mix, lasagne, white sauce, cashew nuts.
- Bake for 40 minutes (or 50 minutes if you chill it in the fridge and cook later), or until the top is golden.