One-Pan Vegan Lentil Lasagne with Tofu Cheese and Kale Pesto

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This protein-packed vegan lasagne is a delicious and fuss-free meal that comes together in one pan. Here’s a simplified version of the recipe:

Ingredients

For the lasagne:

  • Olive oil
  • 1 onion, finely chopped
  • 1 carrot, diced
  • 2 celery sticks, diced
  • 4 garlic cloves, finely chopped
  • 1 can (400g) chopped tomatoes
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 3 sprigs fresh rosemary, chopped
  • 2 cans (400g each) green lentils, drained
  • Salt and pepper
  • 8 lasagne sheets (or gluten-free alternative)

For the tofu cheese:

  • 40g cashews
  • 300g firm tofu, drained
  • 4 tbsp nutritional yeast
  • Juice of 1 lemon

For the kale pesto:

  • 4 cavolo nero leaves (or 40g curly kale)
  • 20g cashews
  • 1 garlic clove
  • Juice of 1/2 lemon

Method

  1. Make the lasagne:
    • Sauté onion, carrot, celery, and garlic in olive oil for 10 minutes
    • Add tomatoes, water, soy sauce, rosemary, lentils, salt, and pepper
    • Break lasagne sheets in half and add to the sauce
    • Simmer gently for 12-14 minutes, stirring occasionally
  2. Prepare the tofu cheese:
    • Blend all ingredients in a food processor until creamy
  3. Make the kale pesto:
    • Blend all ingredients with olive oil in a food processor
  4. Assemble and finish:
    • Top lasagne with tofu cheese and grill briefly
    • Drizzle with kale pesto and serve

This One-Pan Vegan Lentil Lasagne is a game-changer for busy weeknights. It’s packed with protein, flavor, and nutrients, all while being incredibly easy to make. Don’t be intimidated by the homemade tofu cheese and kale pesto – they’re simple to whip up and add a gourmet touch to this comforting dish. Give it a try, and you’ll be amazed at how delicious vegan lasagne can be!