This was what my daughter requested for her birthday meal - so it must be good!
In a pot combine:
2 cups of green lentils
Add 4 cups water
Cover and cook til lentils are soft - approx 25mins.
Remove from heat and stir in:
1 Tablespoon Italian herbs
1 cup tomato paste
Cover 4 wholemeal lasagne sheets in boiling water to soften. Drain when ready to assemble lasagne.
Make the cheesey sauce by combining in a blender:
1 roasted red capsicum (I use a jarred one that is soaked in vinegar not oil)
1/2 cup nutritional yeast
3/4 cup soymilk
1 teaspoon cornflour
Blend til smooth and thick.
Assemble lasagne by placing half the lentil mixture on the bottom of a large baking dish and spreading til evenly distributed.
Spread a thin layer of the cheesy sauce over the lentils.
Follow with two lasagne sheets.
Spread a thin layer of Italian Passata Cooking sauce over the lasagne sheets.
Add the remaining lentil mixture, topped by the remaining two lasagne sheets.
Cover the lasagne sheets with the remaining cheesey sauce.
Bake in a preheated 180C oven for 30 minutes until golden brown.
Slice and serve :-)