Lentil and Walnut Bolognese Lasagna
Lentil and Walnut Bolognese Lasagna Let’s dive right into a classic favourite – Lasagna.
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Cooking tools:
- Blender
- Food processor
- Saucepan
- Wooden spoon
- Fine-mesh sieve
- Baking sheet
- Grater
- Stove
- Oven
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Pot
- Ladle
- Kitchen scale
- Peeler
Ingredients
- 1 cup Walnuts
- 1 cup White Mushrooms (chopped)
- 1 Onion
- 4 cloves Garlic
- 3 tbsp Olive oil
- 1/2 cup White or red wine (optional)
- 1 tsp Salt
- 1 tsp Italian herbs
- 1 cup Cooked French lentils/puy lentils
- 3 1/2 cups tomato passata (or one bottle)
- 1 Potato (230 grams)
- 1 Sweet potato (200 grams)
- 1/2 cup Raw cashews
- 1 tsp Garlic powder
- 3 tbsp Nutritional yeast
- 1/4 cup Water (this will be the water reserved after boiling your vegetables)
- 24 Lasagna sheets (small size)
- 200 grams Vegan mozzarella (vegan or diary)
- 1/2 cup Parmesan cheese (vegan or diary)
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