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Servings: 8
Calories: 422kcal
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 large onion finely chopped
- 1 small eggplant cubed
- 1 cup roasted red pepper sliced
- 2 cups mushrooms thinly sliced
- 2 garlic cloves minced
- 200 grams canned lentils
- 4 cups crushed tomato sauce
- 1 cup vegetable broth
- 2 teaspoons Italian seasoning
- 2 cups spinach leaves
- 10 lasagna noodles pre-cooked
- Salt and pepper to taste
- 3 tablespoons breadcrumbs
For the Cashew cream:
- 1 cup raw cashews
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Italian seasoning
- 1 garlic clove peeled
- ½ teaspoon sea salt
Instructions
- Add the olive oil to a non-stick skillet and add the onion, eggplant, roasted pepper, mushrooms, and garlic. Cook for 10 minutes, or until the veggies start to soften.4 tablespoons extra virgin olive oil, 1 large onion, 1 small eggplant, 1 cup roasted red pepper, 2 cups mushrooms, 2 garlic cloves
- Add the canned lentils, crushed tomatoes, vegetable broth, Italian seasoning, and spinach leaves. Mix well and cook at low-medium heat for 7 minutes. Season with salt and pepper.200 grams canned lentils, 4 cups crushed tomato sauce, 1 cup vegetable broth, 2 teaspoons Italian seasoning, 2 cups spinach leaves, Salt and pepper to taste
- Soak the cashew for at least 1 hour. Transfer the soaked cashews and water, olive oil, lemon juice, garlic clove, Italian seasoning, and salt to a high-speed blender and process until creamy (you may adjust the amount of water to get a bechamel-like consistency.1 cup raw cashews, 1 cup water, 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon Italian seasoning, ½ teaspoon sea salt, 1 garlic clove
- Grease a baking dish and layer the pre-cooked lasagna noodles, lentil sauce, and cashew cream.10 lasagna noodles
- Finish with a layer of cream topped with breadcrumbs.3 tablespoons breadcrumbs
- Bake in the air fryer at 180°C (350°F) for 15 minutes, until golden brown.
- Serve warm and enjoy!
Notes
Here are a few things I've learned from making this recipe that'll help you get the best results every time.
- Cook the veggies until they're actually soft: Give the onion, eggplant, mushrooms, and pepper the full 10 minutes in the skillet. Rushing this results in the eggplant having an unpleasant texture in the lasagna.
- Simmer the lentil sauce properly: 7 minutes at low-medium heat, let the flavors meld, and the sauce thicken. A thin sauce will make the layers slide when you slice.
- Soak the cashews long enough: Don't try to rush the soak to less than 1 hour, or the cream won't blend as smoothly. If you forget, a quick soak in boiling water for 20 to 30 minutes works in a pinch.
- Adjust the cashew cream consistency: Add water gradually while blending, and stop when you reach a thick, pourable bechamel-like texture. Too much water will make it runny, and the layers won't hold.
- Use pre-cooked noodles: The recipe calls for pre-cooked lasagna noodles, and that's important. Regular dry noodles won't cook through in the air fryer in 15 minutes.
- Freeze in portions for easy meals: Slice the fully cooled lasagna into individual servings and freeze them in separate containers. They reheat quickly, and you'll always have a ready meal on hand.
Nutrition
Calories: 422kcal | Carbohydrates: 53g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 1126mg | Potassium: 965mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1422IU | Vitamin C: 24mg | Calcium: 87mg | Iron: 5mg
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