One Pan Lentil Lasagne

Method

1. Drizzle some olive oil in a large deep frying pan on a medium heat. Add the onion, carrot, celery and garlic, then cook for 10 minutes or until the onion is about to brown.
2. Turn the heat down, then pour in the chopped tomatoes. Fill the tin with water to the top and pour the water into the pan, along with the soy sauce, rosemary, lentils and pinches of salt and pepper.
3. Give the sauce a stir, then break the lasagne sheets in half and push them into the sauce. Simmer gently for 12-14 minutes or until the pasta is al dente, stirring softly only a couple of times to avoid breaking up the lasagne. Add more water if the sauce becomes too dry.
4. Meanwhile, add the tofu cheese ingredients to a food processor, along with pinches of salt and pepper. Process until the ingredients are all combined into a creamy cheese consistency, then season to taste with more seasoning or nutritional yeast. Note: the flavour should be subtle to compliment the rich lasagne.
5. Rinse out the food processor, then add the kale pesto ingredients along with pinches of salt and pepper, as well as a few tablespoons of olive oil. Process until the ingredients are all combined into a runny pesto, adding more olive oil until it reaches the right consistency.
6. Dollop the tofu cheese over the lasagne, then pop it under a hot grill for a minute to heat through the tofu cheese (avoid cooking the tofu cheese too long because it will lose its creamy texture).
7. To finish, drizzle the kale pesto all over the top of the lasagne, then serve. We also love to top with an extra drizzle of olive oil and freshly ground black pepper. Enjoy!