Lentil and Veggie Lasagne

Lentil Veggie Lasagne


• oil
• 1 onion, diced
• 200 g carrots, sliced
• 250 g sprouted or cooked lentils
• 200 g zucchini, sliced
• ½ pepper, diced
• 1½ tsp basil, dried
• 1 tsp thyme, dried
• ½ tsp sugar
• ¼ tsp chilli
• 1 bottle passata or 400 g crushed tomatoes
• approx. 100 ml water

• 1 garlic clove, crushed
• salt to taste

• Lasagne sheets

For the cheese sauce:
• 70 g cashews*
• 200 ml water
• 3 tbsp nutritional yeast
• 1 tbsp flour
• 1 tsp apple cider vinegar
• ½ tsp salt
• 5 drops liquid smoke
• 1-2 pinch chilli
*Alternatively use 200 ml plant—based cream instead of cashews and water



1. In a large pot or frying pan, heat up some oil and saute the onion.
2. Add the remaining ingredients and let simmer for a few minutes.
3. In the meantime prepare the cheese sauce by blending all ingredients in a blender until smooth. Preheat the oven to 200°C.
4. Start layering the lasagne by first covering the bottom of the baking dish with a thin layer of the lentil & veggie sauce. Drizzle with some of the cheese sauce. Then add a layer of lasagne sheets. Repeat until the dish is almost filled to the top. The last layer should be lentil & veggie sauce, topped with a final drizzle of cheese sauce.
5. Bake for approx. 40 minutes. Should the top brown too quickly, cover it by placing an uncoated baking tray in the rack above.