Lasagna is at the top of many people's favorite meals and also on the list of recipes that can compromise a diet because it can be very unhealthy and high in saturated fats. This lasagna made with lentils and a delicious cashew cream is a healthy version that you can eat guilt-free.

  • 3 courgettes
  • 2 carrots
  • 1 medium onion
  • 50gr of sun-dried tomato
  • 2 garlic cloves
  • 400g peeled tomato or tomato puree
  • 1 tsp of tomato concentrate
  • 400g lentils (soaked overnight)
  • salt to taste
  • pepper to taste
  • 450ml of water
  • 1 bay leaf
  • 2 sprigs of coriander or parsley for garnish (optional)

Ingredients for the cashew cream

  • 200g soaked raw cashews
  • 300 ml of vegetable drink
  • juice of half a lemon
  • 2 tbsp. nutritional yeast
  • 1 tsp. garlic powder
  • 1 tsp. of salt 

  1. Preparation of the lasagna: start by grating the carrot, chopping the garlic, onion and sun-dried tomatoes, and peeling the tomato (if fresh).
  2. In a pan, sauté the onion, garlic and bay leaf. Add the peeled tomato, the sun-dried tomato, the tomato concentrate and the carrot, stir a little. Add the previously soaked lentils and water, season, and when it boils, switch to low heat and cook for about 45 minutes. Reserve.
  3. Now for the courgette strips.
  4. Wash the courgettes well, remove the ends and cut thin strips lengthwise. The strips should be about 2mm thick. Heat a griddle pan or griddle and lightly grill the strips on both sides. It is not advisable to cook it completely as it goes into the oven and becomes too soft. Reserve.
  5. Preparation of cashew sauce: Wash the previously soaked cashews and place in a blender. Add 100 ml of vegetable drink and grind until it becomes a paste. Add the remaining vegetable drink and the remaining ingredients and grind for about 2 minutes, until obtaining a creamy paste.
  6. Assembly: On a tray, start by placing a layer of lentils and a little cream, then a layer of curgete strips. Repeat the process and finish with a layer of courgette strips and the cream on top.
  7. Bake in a preheated oven at 200ºC for about 30 minutes, until golden.
  8. Serve with a refreshing salad, it's delicious. If you're not a fan of courgettes, you can substitute eggplant, prepared in the same way. And for those who can't resist pasta, you can always use lasagna pasta.

Recipe and images by Ana Ferreira from the Green Version Blog