Instructions

1. 1

   Finely dice the onion, garlic and carrots and soften them in oil. Add the lentils and passata and simmer into a thick ragout.

2. 2

   Blend the cashews with 300 ml water and a pinch of salt into a smooth béchamel.

3. 3

   Layer ragout, lasagna sheets and cashew béchamel alternately in a baking dish, finishing with a layer of béchamel.

4. 4

   Bake in a preheated oven at 190 °C until the top is golden brown and the sheets are tender.