Eggplant lasagne with cashew cheeze

This sauce goes a long way! If you haven’t finished all of it making the lasagna, you can store it in the freezer or use it as a topping for potatoes or even as a pasta sauce.

Serves: 4-6 Time: 60-75 minutes

Ingredients:

1 kg eggplant, thinly sliced

Sauce:

1 onion, diced

2 cups dried green lentils

2x cans diced tomatoes

1 jar passata

2x carrots, diced

2x celery sticks, diced

1 cup frozen peas

1 tablespoon oregano

1 teaspoon thyme

750 mls filtered water

4x cloves garlic

1 large onion

Salt and pepper

Cashew cheeze:

1 cup cashews

1/2 cup Brazil nuts

Plant milk

1x garlic clove

Juice of half a lemon

Method:

Preheat oven to 180 deg cel

Cook onion in large pot until soft, then add garlic. Cook for 1 minute before adding carrots and celery

When veggies have softened add water and tomatoes and bring to a boil.

Once boiling, bring to a simmer and cook for 30 minutes until lentils are soft

When sauce is cooking, slice your eggplants and make your cashew cheeze by placing all ingredients in a blender until smooth

Once sauce is cooked, grab a large oven proof dish and begin with the sliced eggplant as the first layer, add sauce and cashew cheeze and repeat until tray is full

Cook in oven for 30-40 minutes

Once ready, leave for 5-10 minutes before serving

Enjoy x

You don’t have to miss out on eating lasagna just because you’re healing! Give this version a try.