Lentil Lasagne with Cauliflower Cashew Cheese
PREP 15 MIN•COOK 2 HRS
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.
DF
EF
GF
NS
VE
V
Number of servings
2
2⁄3 medium aubergine thinly sliced lengthways about 1cm thick
1⁄3 tbs olive oil
salt & pepper, to taste
100g baby spinach leaves
Tomato lentil sauce
10g fresh porcini mushrooms or other if not available
1⁄3 tbs olive oil
1⁄3 red onion finely diced
2⁄3 garlic clove finely chopped
1⁄3 carrot (medium) finely chopped
1⁄3 celery stalk finely chopped
2⁄3 sprig of rosemary leaves stripped & finely chopped
2⁄3 tin of chopped tomatoes (400g tin)
2⁄3 tin of lentils (400g tin) rinsed & drained
2⁄3 tsp dried oregano
1⁄8 cup (27ml) vegetable stock
Cauliflower cashew cheese
150g cauliflower cut into florets
1⁄4 cup (23 1⁄3g) raw cashews
1⁄3 cup (83ml) almond milk (or dairy alternative)
2⁄3 tbs vegan butter
2⁄3 tbs nutritional yeast
1⁄8 cup (27ml) water
salt & pepper, to taste
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.
Energy (kJ)
1717 kJ / 412 cals
Protein
17.5 g
Fat
19.4 g
Sat. Fat
3.6 g
Carbs
32 g
Sugar
13.8 g
Fiber
16.9 g
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