Simon Hill

Lentil Lasagne with Cauliflower Cashew Cheese

Simon Hill

Lentils may not be the glamor star of superfoods, but packed with protein, carbohydrates, fibre, folate and magnesium, they’ll fill you up and make you feel great. A deliciously creamy, golden cauliflower and cashew cheese finishes off Simon’s plant-based crowd-pleaser.







Number of servings

23 medium aubergine thinly sliced lengthways about 1cm thick

13 tbs olive oil

salt & pepper, to taste

100g baby spinach leaves

Tomato lentil sauce

10g fresh porcini mushrooms or other if not available

13 tbs olive oil

13 red onion finely diced

23 garlic clove finely chopped

13 carrot (medium) finely chopped

13 celery stalk finely chopped

23 sprig of rosemary leaves stripped & finely chopped

23 tin of chopped tomatoes (400g tin)

23 tin of lentils (400g tin) rinsed & drained

23 tsp dried oregano

18 cup (27ml) vegetable stock

Cauliflower cashew cheese

150g cauliflower cut into florets

14 cup (23 13g) raw cashews

13 cup (83ml) almond milk (or dairy alternative)

23 tbs vegan butter

23 tbs nutritional yeast

18 cup (27ml) water

salt & pepper, to taste

Methodbased on 6 servings

Preheat oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper. Place aubergine slices on tray, drizzle with oil and season with salt and pepper. Bake in oven for 30 minutes. Remove and set aside.


Meanwhile, to make the sauce, put porcini mushrooms in a heatproof bowl and fill with boiling water. Leave to sit for about 30 minutes. Drain the gritty water and chop up finely.


Heat a saucepan with oil over medium-high heat and add the onion and cook for a few minutes until browned.


Add garlic, carrot, celery and rosemary and cook until soft. Next, add the tomatoes and lentils and cook for another 5 minutes. Add the porcini mushrooms, oregano, stock and season to taste. Simmer for another 20 minutes on low.


To make the cauliflower cheese, fill a large saucepan with boiling water and simmer cauliflower and cashews until both are soft, around 5-7 minutes. Drain and add to a food processor along with almond milk, vegan butter, nutritional yeast, water and season to taste. Blend until smooth.


Grease a 22 x 16cm oven-proof baking dish and begin to layer your lasagne. Start by layering the bottom of the dish with aubergine. Then add the lentil tomato mix followed by a handful of spinach leaves, then a layer of cauliflower sauce. Repeat until you have filled your dish. Sprinkle remaining cauliflower cheese on top and cover with foil.


Place baking dish in the oven for 40 minutes. Remove foil and cook for another 15 minutes, or until the top is crispy.


Allow to rest for 5 minutes before slicing. Serve.

Nutritional Informationper serving

Energy (kJ)

1717 kJ / 412 cals


17.5 g


19.4 g

Sat. Fat

3.6 g


32 g


13.8 g


16.5 g

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