Plant-based zucchini, eggplant and lentil lasagna

Plant-based zucchini, eggplant and lentil lasagna

by @healthyfrenchwife đź§ˇ Recipe:
Ingredients:â €
2 medium zucchinisâ €
1 eggplantâ €
1 jar of tomato passata sauce (500ml)â €
2 tsp of garlic powderâ €
2 cans of cooked lentilsâ €
Dried oreganoâ €
Salt and pepperâ €
Instructions:â €
Roast at 180C/350F your thinly sliced eggplants and zucchini in the oven for 15 minutes.â €
Add a layer of passata sauce at the bottom of your lasagna dish, then layer the eggplant, lentils (rinsed and drained), more passata, zucchini, garlic powder, oregano, salt and pepper, more lentils, eggplant, zucchini until you finish them all and finish with the cashew cheese.â €
Cook in the oven for 30 minutes at 180 degrees and serve.â €
Cashew Cheese Sauce Ingredients:â €
1 cup of cashews (soaked for 3-6hours or in boiled water for 15 min)â €
1/3 cup of nutritional yeastâ €
1/3 cup of almond milkâ €
1 tbsp of tapioca flourâ €
1 tsp of garlic powderâ €
1/2 tsp of saltâ €
Pepperâ €
Instructions:â €
Soak, drain and rinse the cashews.â €
Blend all the ingredients together and pour over your lasagna. Enjoy! 

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