This. Lasagna. Is. Delicious. I promise, you won’t miss the cheese. To quote my good friend, “I’m in love. The cashew sauce and lentils combined taste like ricotta cheese!” This has become a staple in the Mcilvena household. It’s easy to make, and sure to please the whole family. Trouble getting your kids to eat greens (or lentils!), here’s your answer.
Though there are a few steps to this recipe, it’s worth it. And you’ll have enough for a couple of days at least. Without further ado, here’s the recipe, followed by (way too many) pictures of the process. Bon appetit!
Makes six large servings
1 package lasagna, no boil kind
1 25oz jar garlic marinara (look for no sugar added, and not too much sodium)
1 can sliced olives
2 cups dried brown lentils
½ onion, chopped
3 celery ribs, chopped
1 carrot, chopped
Water to cover
Spinach mushroom layer:
1 pound frozen spinach, thawed (experiment with other greens! I used 1/2 pkg frozen spinach and 4 cups raw collards)
2 cups chopped mushrooms, about 10 medium sized crimini
Cashew cream sauce:
1.5 cups raw cashews
1.5 cups water
1/4-1/2 tsp salt (to taste, optional)
Preheat oven to 400 degrees.
Place lentil layer ingredients in pot, cover with water and boil until veggies and lentils are soft.
Prepare cashew cream sauce by blending ingredients in high powered blender until smooth.
Assemble lasagna: cover 9×13 inch pan bottom with marinara and then layer the following in this order: noodles, marinara, lentils, noodles, marinara, spinach and mushrooms, cream sauce (use only ½ of batch), noodles*, marinara, lentils, noodles. Now combine remaining marinara and cream sauce, distribute evenly over top layer and top with olives. Bake at 400 for about 45 minutes (or up to an hour), until fork slides through each layer easily.
You may or may not have extra lentil “stew” left over. Can be eaten separately as a stew, or packed into bell peppers and baked. Experiment!
*If it’s getting really full in the pan, skip this layer of noodles and put lentils directly on top of cream sauce.