Vegan Lasagne

Ingredients

FOR THE LENTIL SAUCE:

• 1 large onion
• 1 clove of garlic
• 1 carrot
• 1 stick of celery
• 3 tbsp olive oil
• 3 tablespoons Mutti double concentrated tomato puree
• 180 g red lentils
• 700 g Mutti Passata
• 300 ml of water
• 1 bay leaf
• 1 tsp Paprika
• 1 handful of fresh oregano and basil
• salt and pepper

FOR THE VEGAN MOZZARELLA:

• 60 g Cashews
• 400 ml of water
• 4 tbsp cornstarch
• 2 tbsp yeast flakes
• 1 tbsp olive oil
• 2 tsp lemon
• 1 tsp salt
• 8-10 Lasagne sheets
• 1 small zucchini
• 25 g pine nuts (optional)

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