Lazy Lentil Lasagne

Introducing my Lazy Lentil Lasagne: a fuss-free, flavour-packed dish that combines the goodness of lentils with creamy vegan ricotta cheese, all layered between lasagne noodles and smothered in rich marinara sauce. Perfect for busy weeknights or lazy weekends, this recipe promises a comforting meal that'll have you coming back for seconds!

Ingredients

For the Red Lentil Sauce: 

• 1 cup red lentils, rinsed

• 2 cups water

• 2 jars red pasta sauce (650 ml each)

For the Vegan Ricotta:

• 1 cup cashews, soaked

• 3/4 cups warm water

• 1 block firm tofu

• 1 tbsp oregano

• 2 tbsp basil

• 2 tbsp nutritional yeast

• 1 tbsp garlic powder

• 1/2 tbsp onion powder

• 1 tbsp neutral/olive oil

• pinch of salt

• 1 pack lasagne noodles, uncooked

• 2 cups vegan mozzarella cheese (optional)

Directions

1. Preheat the oven to 350°F.

2. Begin by soaking 1 cup of raw cashews in 2 cups of boiling water; set aside.

3. In a small saucepan, combine rinsed red lentils and water, bring to a boil, cover, and let simmer for 13-15 minutes; strain and set aside.

4. In a large saucepan, pour 2 jars of red pasta sauce and add strained red lentils, mixing well.

5. Make the vegan ricotta cheese by draining the water from the cashews and blending them with tofu, oregano, basil, nutritional yeast, garlic, olive oil, and salt until smooth, adding 2 tbsp of water at a time if necessary.

6. In a 9 x 13-inch casserole/lasagne dish, start assembling the lasagne with layers of 1 cup of red lentil sauce, 3-4 lasagne noodles, and 3 large scoops of vegan ricotta cheese.

7. Finish with the remaining red lentil sauce and sprinkle with vegan mozzarella cheese (optional).

8. Cover the lasagne with foil and bake at 350°F for 45 minutes, then remove the foil and bake for an additional 15-20 minutes.

9. Allow to cool for 10 minutes before serving. Enjoy!