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Vegan Gluten-free Lentil Lasagne with Cashew Cream Sauce

Trinity Bourne
  • 60 minutes
  • Serves 4

INGREDIENTS

1

Apple, small

2

large cloves Garlic

1

Lemon, large

200 g

Mushrooms

1

large handful Parsley, fresh

1

heaped tsp Parsley, dried

200 g

Puy lentils

1

Red onion, large

150 g

Rice pasta

1

heaped tsp Allspice

1 pinch

Black pepper

1 pinch

Cardamon, ground

1

heaped tsp Cinnamon

1

heaped tsp Coconut sugar

1 1/2 tsp

Sea salt

1

Splash Olive oil

100 g

Cashews

450 milliliters

Spring water

1

Water

500ml passata (or tinned tomatoes)