* olive oil * 1 onion * 1 carrot * 2 celery sticks * 4 garlic cloves * 1 x 400g (14.1oz) tin of chopped tomatoes * 2 tbsp soy sauce * 3 sprigs of fresh rosemary * 2 x 400g (14.1oz) tins of green lentils, drained * salt + pepper * 8 lasagne sheets
**Tofu cheese**
* 40g (1/4 cup) cashews * 300g (10.6oz) firm tofu * 4 tbsp nutritional yeast * 1 lemon, juice only
**Kale pesto**
* 4 cavolo nero leaves * 20g (1/8 cup) cashews * 1 garlic clove * 1/2 lemon, juice only
###Instructions
1. Fry the onion, carrot, celery and garlic.
1. Turn the heat down, then pour in the chopped tomatoes. Fill the tin with water to the top and pour the water into the pan, along with the soy sauce, rosemary, lentils and pinches of salt and pepper.
1. Stir then break the lasagne sheets in half and push them into the sauce. Simmer for 10-12 minutes or until the lasagne is al dente. Add more water if the sauce becomes too dry.
1. Add the tofu cheese ingredients to a food processor with pinches of salt and pepper. Process into a creamy cheese consistency, then season to taste with more seasoning or nutritional yeast.
1. Rinse out the food processor, then add the kale pesto ingredients along with pinches of salt and pepper, as well as a few tablespoons of olive oil. Process into a runny pesto, adding more olive oil until it reaches the right consistency.
1. Dollop the tofu cheese over the lasagne, then pop it under a hot grill for a minute to heat through the tofu cheese. Then drizzle over the kale pesto to serve.
3 Comments
###Ingredients
* olive oil
* 1 onion
* 1 carrot
* 2 celery sticks
* 4 garlic cloves
* 1 x 400g (14.1oz) tin of chopped tomatoes
* 2 tbsp soy sauce
* 3 sprigs of fresh rosemary
* 2 x 400g (14.1oz) tins of green lentils, drained
* salt + pepper
* 8 lasagne sheets
**Tofu cheese**
* 40g (1/4 cup) cashews
* 300g (10.6oz) firm tofu
* 4 tbsp nutritional yeast
* 1 lemon, juice only
**Kale pesto**
* 4 cavolo nero leaves
* 20g (1/8 cup) cashews
* 1 garlic clove
* 1/2 lemon, juice only
###Instructions
1. Fry the onion, carrot, celery and garlic.
1. Turn the heat down, then pour in the chopped tomatoes. Fill the tin with water to the top and pour the water into the pan, along with the soy sauce, rosemary, lentils and pinches of salt and pepper.
1. Stir then break the lasagne sheets in half and push them into the sauce. Simmer for 10-12 minutes or until the lasagne is al dente. Add more water if the sauce becomes too dry.
1. Add the tofu cheese ingredients to a food processor with pinches of salt and pepper. Process into a creamy cheese consistency, then season to taste with more seasoning or nutritional yeast.
1. Rinse out the food processor, then add the kale pesto ingredients along with pinches of salt and pepper, as well as a few tablespoons of olive oil. Process into a runny pesto, adding more olive oil until it reaches the right consistency.
1. Dollop the tofu cheese over the lasagne, then pop it under a hot grill for a minute to heat through the tofu cheese. Then drizzle over the kale pesto to serve.
[Source](https://www.instagram.com/reel/C0RyxEdCSGG/)
Do you think they could have edited that gif any faster? I was almost able to read some of the instructions.
Looks tasty, I might have to try that.