Walnut and Lentil Lasagne

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Walnut & Lentil Lasagne

Source: Julie/Australia

 

1 large packet lasagne (corn and rice..)

1 quantity cashew sauce (recipe below)

 

Sauce:

 

1 tablespoon olive oil

1 large onion, chopped

2 x 400g tins crushed tomatoes

1 tin Sanitarium lentils

125g walnuts, chopped

 

Method:

 

Lightly sauté onion in olive oil until onion is transparent. Add the crushed

tomatoes and simmer for a few minutes. Add the lentils and walnuts and mix well.

 

Put enough sauce on the bottom of a casserole dish to just cover the bottom of

the dish and then layer the lasagne sheets and the sauce, finishing off with a

layer of sauce. Pour the cashew sauce over the top and bake in a moderate oven

for 30 minutes.

 

Cashew Sauce

 

Blend together until smooth:

 

2 cups cashews, raw

1 1/2 cups water

2 tspn onion powder

1/2 tspn garlic powder

2 tspns lemon juice

1 small carrot, chopped