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I serve up lasagne on a regular basis in winter. This lentil-based vegan lasagne has everything you could want from a lasagne – it's hearty, warming AND healthy! Thanks to the lentils, this lasagne is high in plant protein and – combined with the pesto on top of each layer of lasagne sheets – contains a proper portion of vegetables. The individual lasagne layers complement each other beautifully. The earthy notes of the lentils combined with the lemony flavour of the pesto result in a delicious winter dish.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One greased ovenproof dish (holding approx. 2.5 l).
How it's done
Place all of the ingredients in a blender and puree until smooth, cover and set aside.
Puree the nuts, garlic and kale in a blender. Turn the blender to a low setting, continue to puree while gradually adding the oil. Add the lemon juice, salt and water, puree briefly. Cover the pesto and set aside.
Cook the lentils (uncovered) in water for approx. 15 mins., drain. Sauté the onion and garlic in oil, add the mushrooms and cook for approx. 3 mins. Add the tomatoes, bring to the boil, simmer for approx. 5 mins. Add the drained lentils, mix everything together, season.
Transfer one third of the lentil ragout to the prepared dish, layer the lasagne sheets, pesto and the remainder of the lentil ragout in the dish, top with the cashew parmesan.
Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.
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