Lentil Lasagne with Cauliflower Cashew Cheese | Healthy Diet

Lentil Lasagne with Cauliflower Cashew Cheese

Lentils may not be the glamor star of superfoods, but packed with protein, carbohydrates, fibre, folate and magnesium, they’ll fill you up and make you feel great. A deliciously creamy, golden cauliflower and cashew cheese finishes off this plant-based lentil lasagne crowd-pleaser.

Healthy Diet

By Healthy Diet

Serves: 4  Cooking Time: 2 hours
cals 633
Lentil Lasagne with Cauliflower Cashew Cheese


  • 2 medium eggplants thinly sliced lengthways about 1cm thick
  • 2 tsp olive oil
  • salt & pepper, to taste
  • 7 1⁄2 cups baby spinach leaves

Tomato lentil sauce

  • 30g fresh porcini mushrooms
  • 2 tsp olive oil
  • 1 red onion finely diced
  • 2 garlic cloves finely chopped
  • 1 medium carrot finely chopped
  • 1 celery stalk finely chopped
  • 2 sprigs of rosemary leaves stripped & finely chopped
  • 2 tins of chopped tomatoes (400g tins)
  • 2 tins of lentils (400g tins) rinsed & drained
  • 2 tsp dried oregano
  • 1⁄3 cup vegetable stock

Cauliflower cashew cheese

  • 1⁄2 head of cauliflower cut into florets
  • 2⁄3 cup cashews
  • 1 cup almond milk
  • 1 tbs vegan butter
  • 2 tbs nutritional yeast
  • 1⁄3 cup water
  • salt & pepper, to taste


  1. Preheat oven to 180°C and line a baking tray with baking paper. Place eggplant slices on tray, drizzle with oil and season with salt and pepper. Bake in oven for 30 minutes. Remove and set aside.
  2. Meanwhile, to make the sauce, put porcini mushrooms in a heatproof bowl and fill with boiling water. Leave to sit for about 30 minutes. Drain the gritty water and chop up finely.
  3. Heat a saucepan with oil over medium-high heat and add the onion and cook for a few minutes until browned.
  4. Add garlic, carrot, celery and rosemary and cook until soft. Next, add the tomatoes and lentils and cook for another 5 minutes. Add the porcini mushrooms, oregano, stock and season to taste. Simmer for another 20 minutes on low.
  5. To make the cauliflower cheese, fill a large saucepan with boiling water and simmer cauliflower and cashews until both are soft, around 5-7 minutes. Drain and add to a food processor along with almond milk, vegan butter, nutritional yeast, water and season to taste. Blend until smooth.
  6. Grease a 22 x 16cm oven-proof baking dish and begin to layer your lasagne. Start by layering the bottom of the tray with eggplant. Then add the lentil tomato mix followed by a handful of spinach leaves, then a layer of cauliflower sauce. Repeat until you have filled your dish. Sprinkle remaining cauliflower cheese on top and cover with foil.
  7. Place baking dish in the oven for 40 minutes. Remove foil and cook for another 15 mins, or until the top is crispy.
  8. Allow to rest for 5 minutes before slicing. Serve.

This recipe was provided by Simon Hill. Simon is a featured expert on Chris Hemsworth’s personalised digital health and fitness program, Centr.

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Nutrition: per serving



Saturated Fat