High protein zucchini Lasagna (vegan)

Ingredients: Sauce: 1.5 cups (dried) red lentils 800g marinara pasta sauce Cheese: 1/2 cup raw cashews 450g extra firm tofu 3 4 cup soy milk 1/4 cup nutritional yeast 1 TBS lemon juice 1 tsp onion powder 1 tsp Dijon mustard 1 tsp salt Other: 5-6 dried lasagna sheets 5 medium zucchinis 1 TBS olive oil Pepper To make: Slice zucchinis into 1/2 cm thick slices, lengthways. Arrange on a baking tray, spray or brush with a little oil and roast on 190deg for 20 mins each side Boil the lentils until just tender (approx 15mins). Drain the lentils and stir through 600g of the pasta sauce. Reserve the remainder for later Blend all the cheese ingredients until smooth Spread the bottom of a large baking dish with half the remaining pasta sauce Layer your lasagna starting with pasta, then lentil sauce, zucchini, cashew cheese and then repeat On the final layer spread the remaining marinara sauce over the zucchini before adding the cashew cheese and swirling through. Bake on 180deg for 30mins then serve!

Great

% Daily Values based on a 2,000 calorie diet