Lentil Lasagne

Marinara sauce

1. In a medium, heavy-bottomed saucepan, add the onion combined with the tomatoes (with their juices), garlic olive oil and oregano.
2. Bring the sauce to a simmer over a medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 30–40 minutes. Stir occasionally.
3. Remove the pan from the heat and discard the onion.
4. Smash the garlic cloves into the sauce. Use a wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with a blender).
5. Add salt to taste.
6. This recipe makes a larger quantity than needed. Any extra can be frozen and used in various dishes.

Lasagne

1. First, cook the red lentils. Add the dried red lentils and about 700ml/1½ pints of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes.
2. Drain the lentils and then add to a large bowl. Add the marinara to the bowl with the lentils and mix to combine. Set aside.
3. Preheat the oven to 175°C/350°F/ gas mark 4.
4. Make the cashew-tofu ricotta: Add the cashews to a food processor and process until fine and crumbly.
5. Add the tofu in chunks, nutritional yeast, lemon juice, salt, herbs, and garlic powder to a food processor. Pulse until well combined and fairly smooth.
6. Assemble the lasagne: Add about 200g/7oz of the sauce/lentil mix to the bottom of a large 9 x 13 inch casserole dish or lasagne pan, Spread it around evenly.
7. Add enough lasagne sheets to create an even layer. Spread half the cashew-tofu ricotta on top of the pasta. Top with half f the spinach. Add another portion of the marinara sauce, then place another layer of lasagne sheet.
8. Repeat the process until the ricotta is gone and then layer with lasagne sheets. Pour the rest of the sauce over the top, evenly.
9. Cover tightly with foil. Bake for 1 hour, but remove the lasagne after 40 minutes of cooking, to spread an even layer of mozzarella on top. Return to the oven for another 20 minutes.
10. Remove from the oven and share.