Green lasagne with kale pesto

Name: Green lasagne with kale pesto
Prep time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 85 g pine nuts; 155 g cashew nuts; 5 garlic cloves; 85 g washed, prepared kale; 1 lemons; 1 onions; 100 g mixed mushrooms; 2 tbsp nutritional yeast; ¾ dl olive oil; 1 tbsp olive oil; 500 g green lasagne sheets; 400 g lentils; 2 tin chopped tomatoes; ¾ tsp sea salt; ¼ tsp garlic powder; 1 ½ tsp salt; a little pepper

Total: 1 hr 20 min. | Active: 50 min.

vegan, lactose-free

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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.

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Ingredients

for 4 person

Cashew parmesan
70 g	cashew nuts
2 tbsp	nutritional yeast
¼ tsp	sea salt
¼ tsp	garlic powder

Kale pesto
85 g	pine nuts
85 g	cashew nuts
3	garlic cloves
85 g	washed, prepared kale
¾ dl	olive oil
1	lemon, use only the juice
½ tsp	sea salt
2 tbsp	water

Lentil ragout
400 g	lentils
2 litre	water, boiling
½ tsp	salt
1	onion, finely chopped
2	garlic cloves, finely chopped
1 tbsp	olive oil
100 g	mixed mushrooms, cut into pieces
2 tin	chopped tomatoes (each approx. 400 g)
1 tsp	salt
a little	pepper

Lasagne
500 g	green lasagne sheets

How it's done

Cashew parmesan

Place all of the ingredients in a blender and puree until smooth, cover and set aside.

Kale pesto

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.

Lentil ragout

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.

Lasagne

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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