Lentil Lasagna
Ingredients
1 cup dried lentils
2 jars marinara sauce
1 cup raw cashews, soaked
1 block firm tofu
1/2 cup nutritional yeast
3 tbsp fresh lemon juice
¼ cup plant milk
2 tsp salt
1 tsp dried basil
1 tsp oregano
2 tsp garlic powder
2-3 cups baby spinach
Instructions
Preheat oven to 350
Add lentils and 3 cups of water to a pan. Bring to a boil and simmer for 20 minutes. Drain the water and add the lentils to a bowl and combine both jars of marinara and mix in.
Make the cashew cream Add the soaked cashews, tofu, nutritional yeast, lemon juice, plant milk and seasonings to a high speed blender. Blend until well combined. It should be thick and creamy. Add more milk if needed to blend.
Assemble the lasagna in a 9x13 baking pan. Start by spreading the lentil marinara to cover the button of the pan. Next, add a layer of the lasagna noodles, then another layer of marinara, then cashew cream, and then layer some spinach. Repeat this process until you reach the top
Cover the pan with foil and bake for 1 hour.
