Pan-lasagna with walnut and lentil ragout

Pan-lasagna with walnut and lentil ragout

Based on 1 ratings
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"When I tested the recipes for this book, this one became our family favorite. All of us, including my sister who is very skeptical about plant-based diets, were super enthusiastic. The basil cashew cream gives the pan-fried lasagna that certain something. This recipe is anti-inflammatory! Nuts, onions, lemon juice, olive oil and tomatoes provide a whole bulwark against inflammatory processes in the body with their ingredients: omega-3 fatty acids, vitamin C, allicin and lycopene. Copyright © DK Verlag/Shabnam Rebo"
Difficulty
Easy 👌
Preparation
50 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
2 cloves
garlic
100 g
walnuts
1 tbsp
olive oil
1 tsp
smoked paprika powder
salt
240 g
canned brown lentils
1 tbsp
tamari sauce
15 g
basil
4 leaves
basil
1 dash
lemon juice
12
whole grain spelt lasagna noodles

Utensils

bowl, knife, cutting board, frying pan, cooking spoon, sieve, blender, pot

Nutrition per serving

Cal1520
Fat60 g
Protein64 g
Carb196 g
  • Step 1/5

    • 80 g cashews
    • 1 red onion
    • 2 cloves garlic
    • 100 g walnuts
    • bowl
    • knife
    • cutting board

    In a bowl, pour boiling hot water over the cashews and cover to soak. Meanwhile, peel and finely chop the onion and garlic. Finely chop the walnuts.

  • Step 2/5

    • 1 tbsp olive oil
    • 2 tbsp tomato paste
    • 1 tsp smoked paprika powder
    • ½ tsp ground cinnamon
    • salt
    • pepper
    • 240 g canned whole peeled tomatoes
    • 250 ml tomato purée (passata)
    • frying pan
    • cooking spoon

    Heat the olive oil in a pan and sauté the onion for approx. 10 min. Add garlic and fry for approx. 3 min. Add the walnuts and fry for approx. 3 min. Then add the tomato paste, spices, salt, and pepper and fry briefly. Crush the tomatoes with your fingers and add to the pan with the passata.

  • Step 3/5

    • 240 g canned brown lentils
    • 15 g basil
    • 4 leaves basil
    • 100 ml vegetable broth
    • 1 tbsp tamari sauce
    • sieve

    Drain the lentils in a sieve. Wash the basil and basil leaves and shake dry. Add the lentils to the pan along with the stock, tamari, and the 4 basil leaves. Simmer the sauce for approx. 20 min.

  • Step 4/5

    • salt
    • 1 dash lemon juice
    • blender

    Blend the soaked cashews with the remaining basil (15 g), 100 ml water, salt, and lemon juice in a blender until creamy.

  • Step 5/5

    • 12 whole grain spelt lasagna noodles
    • pot

    Roughly break the lasagna noodles into pieces. In a pot, bring water to the boil and salt well. Cook the pasta pieces approx. 6–7 min. until al dente, drain, and add to the sauce. Carefully stir everything together and if the mixture is too dry, stir in a bit more pasta water. Spread the basil and cashew sauce over the pan- lasagna and garnish with fresh basil leaves, if desired.

  • Enjoy your meal!

    Pan-lasagna with walnut and lentil ragout

How-To Videos

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how-to-chop-nuts

How to chop nuts

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How to cut an onion

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