Ingredients

• 1 cup dried lentils
• 2 tins whole tomatoes
• 1 Pepper, chopped
• 1 Corgette, sliced
• 200g mushrooms, sliced
• 2 dents garlic
• 1 onion, chopped
• 200g spinach
• 2 tbs tomato paste
• 2 tsp mixed herbs
• Salt and pepper to season
• Lasagne sheets

Ricotta sauce

• 1 cup raw cashews
• 16 ounce firm tofu, patted dry with paper towels
• 1/2 cup nutritional yeast
• 3 tablespoons fresh lemon juice
• Salt and pepper to season
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• Approx 50ml soya/almond milk

Instructions

1. Saute onion and garlic in a little oil. Add tomato paste, mixed herbs, the tinned tomatoes, and lentils along with the rest of the vegetables and let the sauce simmer for roughly 15 minutes. Add the spinach just giving it enough time to wilt.
2. Preheat the oven to 180 degrees.
3. Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth. Add soya/almond milk as required to loosen the mixture to a ricotta texture.
4. Assembling the lasagna: Add 4 or 5 sheets of lasagne to the bottom of your dish then spoon about ½ of the ragu on too and spread it around evenly. Next add another 4-5 lasagna sheets and spread 1/3  of the Cashew-Tofu Ricotta on top. Repeat, adding ragu, lasagne and then finally the rest of the ricotta.
5. Cover with foil. Bake for 1 hour. Let it sit for at least 5 minutes before cutting and serving.