In a large pot over medium heat, add a splash of water or vegetable broth. Once hot, add the diced onion and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.
Stir in the canned chopped tomatoes, sieved tomato puree, brown lentils, sweet paprika, oregano, basil, salt, and pepper. Mix well and bring the mixture to a gentle simmer. Allow it to cook for about 15-20 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
While the lentil filling is cooking, drain and rinse the soaked cashews. In a blender, combine the cashews, dairy-free milk, garlic, nutritional yeast, nutmeg (if using), and a pinch of salt and pepper. Blend until smooth and creamy. If the mixture is too thick, add a bit more dairy-free milk until you reach a pourable consistency.
Preheat your oven to 375°F (190°C) so it’s ready for your lasagna once assembled.
In your baking dish, spread a thin layer of the lentil filling on the bottom. Place three lasagna sheets on top, then layer with more lentil filling, followed by a drizzle of cashew cream. Repeat this process until you’ve used all the ingredients, ending with a final layer of lentil filling topped with dairy-free cheese.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
Once baked, remove the lasagna from the oven and let it cool for about 10 minutes. This will help the layers set, making it easier to slice. Serve warm and enjoy your delicious Vegan Lentil Lasagna!
