Prep time: 35 minutes
Baking time: 50 minutes
Ingredients
1 onion, diced
2 cups cauliflower, finely chopped
1 tin lentils
1/3 can black beans
1 tin diced tomatoes
1 tsp all purpose seasoning
3 Tbsp tomato paste
1 Tbsp coconut sugar
1 Tbsp corn flour
1 vegetable stock cube
1/2 tsp oregano
Salt & pepper to taste
Wholemeal lasagne sheets
Cheese layer:
3 cups steamed cauliflower
1/4 cup nutritional yeast
1/4 cup milk of choice
1 scoop (30g) True WPI90 Natural
Garnish:
Pumpkin seeds
Grated cheese of choice
Method
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Preheat oven to 180 degrees.
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In a big saucepan, fry onion until translucent. Add the cauliflower, lentils & tinned tomatoes and cook for 5 minutes. Add the remaining ingredients and reduce heat to simmer for 20 minutes.
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While the sauce is simmering start the cheese sauce. Add the steamed cauliflower to a food processor, add nutritional yeast, protein & milk and blend until smooth - it should be thick.
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In a baking dish, add a thin layer of the tomato mixture and top with lasagne sheets. On top of each sheet add the tomato mix and top with cheese sauce, separating with lasagne sheets until you run out of mixture.
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Add cheese and pumpkin seeds on top and bake for 50 minutes or until golden. Leave to rest for 15 minutes before serving.
