Pan-lasagna with walnut and lentil ragout

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!