Gluten-free squash and lentil lasagne

Gluten-free squash and lentil lasagne with Hokkaido squash, red lentils, tomatoes and a creamy cashew layer – hearty, filling and without wheat or cheese.

At a glance

• Serves 6
• Prep time: 25 min
• Cooking time: 45 min
• Total time: 70 min
• Calories: 340 kcal per serving
• Protein: 14 g
• Fat: 12 g
• Carbs: 38 g

Ingredients

• 1 Hokkaido squash
• 200g red lentils
• 400g passata
• 200ml vegetable stock
• 1 onion
• 2 cloves of garlic
• 100g cashews
• 300ml water
• 3 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp turmeric
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of nutmeg

Method

You’ll need: oven · baking dish · blender · chopping board · knife

1. Halve and deseed the squash and cut it into thin slices. Soak the cashews in hot water.
2. Soften the onion and garlic in the olive oil until translucent. Add the lentils, fry briefly, then pour in the passata and vegetable stock.
3. Stir in the oregano, salt and pepper and simmer until the lentils are soft and the sauce is thick. For the creamy layer, blend the soaked cashews with fresh water, nutritional yeast, turmeric, nutmeg and salt until smooth.
4. Layer lentil sauce, squash slices and cashew cream alternately in a baking dish. Finish with the cashew cream.
5. Bake the lasagne at 180 °C (160 °C fan) for 35–40 min, until the squash is soft and the top is golden brown. Let it rest briefly before cutting.
6. Serve with a little black pepper or a small pinch of nutmeg. A simple green salad goes well with it.

Good to know

This lasagne is simple, warm and really comforting. The squash turns soft, the lentils thick and creamy, and the top goes golden brown. The kind of oven dish that quietly brings the whole table together.

Swaps

Cashews → white almond butter (a little more vitamin E) | Red lentils → yellow lentils (similar protein content, a little milder) | Hokkaido squash → butternut squash (a little more potassium, a little sweeter)

Allergens

Contains nuts from the cashews; usually suits children well if the squash is cooked until soft and seasoned mildly; unproblematic during pregnancy, as long as all the ingredients are fresh and the dish is heated through completely.

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