Green Lentil Lasagna

This is a new take on the all time Italian favorite. Rich in nutrients, packed with loads of vegan protein and fiber, this wholesome lasagna shows off amazing flavor and texture. It’s truly not easy to stop after the first serving, but honestly – you don’t have to! This delicious, gluten free version doesn’t sit heavy in your stomach like its non-vegan relative. Feel free to have another piece, and enjoy every bite with a good conscience!

Remember to soak cashews for cheese sauce!

You will need:

• a large, deep baking dish, about 13 x 8½ inches / 33 x 22 cm
• a high speed blender for the cheese sauce

Ingredients:

For the lentil sauce:

• 1½ generous cups (300 g) dried green lentils, rinsed, checked for debris
• 4 cups (1 liter) water
• ½ cup (70 g) unsalted sunflower seeds
• 4 Tbsp extra virgin olive oil
• 1 large sweet onion, diced
• 1 lb (450 g) shiitake mushrooms, sliced
• 3.5 lb (1600 g) ripe, juicy tomatoes, diced
• 4 tsp Celtic sea salt
• 2 Tbsp maple syrup
• 1-2 tsp crushed red pepper
• 1½ Tbsp Italian seasoning
• 7 oz (200 g) tomato paste
• 6 cloves garlic, minced
• 2 stalks celery, diced
• ½ cup fresh herbs (parsley, oregano, thyme), minced
• extra virgin olive oil for baking dish
• 16 lasagna sheets (I used gluten free ‘Explore Cuisine’/Green Lentil). You will need 2 packages!
• more dried Italian seasoning to sprinkle with

For the cheese sauce:

• 2 cups (280 g) raw unsalted cashews, soaked overnight or for at least 4 hours, drained
• 1½ cups (360 ml) filtered water
• 6 Tbsp nutritional yeast flakes
• 2 small cloves garlic
• 1 tsp Celtic sea salt
• 4 tsp miso paste (I used brown rice miso paste/gluten free)

Serving suggestion:

• top with some sliced cherry tomatoes
• sprinkle with lots of fresh Italian herbs
• serve with homemade cashew Parmesan (see notes!)

Preparation:

Cook lentils in water for about 20 minutes. Drain and set aside. The lentils won’t be completely soft, and that’s alright.

Preheat a small frying pan over medium heat. Add sunflower seeds and toast to a golden brown for about 3 minutes. Remove from heat immediately.

Wash and cut vegetables.

Preheat a large pot or sauce pan over medium heat.

Add extra virgin olive oil with onion and sauté for about 7 minutes, then add pre-cooked lentils and stir well.

Now add shiitake mushrooms and cook for about 5 minutes. Stir frequently.

Add tomatoes, Celtic sea salt, maple syrup, crushed red pepper , and Italian seasoning. Cook for about 30 minutes. The tomatoes should have fallen apart, and there should be plenty of liquid.

Stir in tomato paste with garlic and simmer for 10 minutes. You might have to reduce the heat to a medium low.

Turn off heat, then add celery, fresh herbs, and sunflower seeds. Season to taste, if necessary.

Stir well and set aside.

Now prepare the cheese sauce. Place all the sauce ingredients into your high speed blender and blend at highest setting for 2 – 3 minutes until creamy, smooth, and hot.

Set the oven to 400° F (200° C).

To assemble the lasagna, brush the bottom of your baking dish with olive oil and place the first layer of 4 pasta sheets next to each other.

I used ‘Explore Cuisine lentil lasagna sheets’ and absolutely loved the result. You can of course use your favorite brand. Just make sure the pasta sheets are no boil.

Here is how you layer the lasagna:

• 4 lasagna sheets placed next to each other (you already did this one)
• 1/3 lentil sauce, spread out evenly
• little less than 1/3 cheese sauce
• 4 lasagna sheets next to each other
• 1/3 lentil sauce
• little less than 1/3 cheese sauce
• 4 lasagna sheets next to each other
• remaining 1/3 of lentil sauce
• 4 lasagna sheets next to each other
• remaining cheese sauce

Sprinkle with more dried herbs, then bake in the preheated oven for 30 – 45 minutes. I checked after half an hour and left it in for another 10 minutes to achieve some crust and color.

Cut into serving size squares or rectangles, garnish with sliced tomatoes and fresh herbs, if you want, and enjoy!

Notes:

• I just love to serve my Italian dishes with lots of cashew Parmesan. It’s so easy to make, and keeps in the fridge for quite a while. There are only 3 ingredients:
  • 1 cup (140 g) raw, unsalted cashews
  • 1 tsp Celtic sea salt
  • 4 Tbsp nutritional yest flakes
• To prepare, place all the ingredients into your blender or food processor. Pulse until a crumbled-Parmesan-like texture is achieved. Ready in less than 2 minutes!