Lentil Lasagne

• 6 lasagne sheets (can use gluten-free lasagne)
• 1 tin of tomatoes
• 1 onion
• Italian herbs (basil, oregano)
• 1 teaspoon Himalayan or Celtic (unrefined) salt
• 1 cup dry lentils, (red or green)
• Quantity Savoury Cashew Spread (Find the recipe in this section of website)

1. Soak lentils in boiling water 10 minutes. Drain and rinse.
2. Cook lentils in 2 cups water, until soft.
3. Boil lasagne sheets in large saucepan. Drain and place in cold water.
4. Blend onion, tomato puree and herbs in blender, (or chop onion finely if preferred)
5. Mix blended ingredients with cooked lentils. (Lentils should be thick – not too much water). Cook all together in large saucepan 15 minutes, until onion is cooked through.
6. Place the pasta sheets and lentil mixture in layers in a pyrex dish.
7. Pour Savoury Cashew Spread on top of the top pasta sheet, and spread.
8. Bake moderate oven 30 minutes.

Variation: Make vegetable lasagne by adding some steamed vegetables to the lentil mix.