Vegan Cashew Lentil Lasagna



  • 300g pumpkin
  • 2 zucchinis
  • 1 carrot
  • 1 capsicum
  • 1 onion
  • 4 garlic cloves
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp italian herbs
  • 1 tsp oregano
  • 1 tbs homemade vegetable stock
  • 2 tins of crushed tomatoes
  • 2 tbs tomato paste
  • 2 tin lentils
  • 1 tbs Nutra Organics vegetable broth (or chicken/beef if not vegan)
  • 1 Family Box Lasagna Sheets

Cashew Sauce:

  • 1.5 cups raw cashews
  • 2 cups water
  • 1 pinch nutmeg
  • 1 tsp homemade vegetable stock
  • 1 tbs nutritional yeast flakes



  1. Add onion, garlic, carrot, zucchini, capsicum to a food processor and roughly chop (or chop by hand if you’re keen!)
  2. Heat oil in a large pan and saute vegetables until softened.
  3. Add in all other ingredients, except pumpkin and lentils, and stir to combine.  Bring to the boil and reduce to simmer.
  4. Drain lentils and rinse, and then add to pan.  Stir.  Simmer for 10-15minutes or while you prepare the sauce
  5. Add all sauce ingredients to a high powered blender and whizz on high for 1 minute.
  6. Thinly slice pumpkin.
  7. Arrange lasagna in a large baking dish.  Lentil mix, pumpkin slices, cashew sauce, pasta sheet and repeat. Finishing with cashew sauce layer and sprinkle with additional nutritional yeast flakes (optional)
  8. Bake in a moderate oven for approximate 40 minutes or until pasta sheets are cooked through.

Serves 8

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