Dinner · Italian
Vegan lasagna
Layers of lentil ragu, tomato sauce and cashew bechamel, baked till bubbling.
Method
- 1
Make the ragu: soften onion, carrot and garlic, add lentils, passata and oregano and simmer 25 minutes.
- 2
Blend the cashews with plant milk, cornflour, nutmeg and salt, then thicken in a pan over low heat.
- 3
Layer ragu, sheets and bechamel in a dish, ending with bechamel.
- 4
Scatter nutritional yeast on top and bake at 190C for 40 minutes.
- 5
Rest 15 minutes before slicing so the layers hold.
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