1 large onion
1 400g can lentils
1 400g can diced peeled tomatoes
1 400g can beans (your choice)
2 cups ground cashew nuts
1 packet of frozen chopped spinach
500g chopped mushrooms
100g tomato paste
1 packet soft silken tofu
chili powder or ground fresh to taste
2 tablespoons olive oil
1 teaspoon pepper
1 200g packet instant lasagna sheets
mixed Italian herbs to taste
Preheat oven to 180C or 350F. Chop onion finely and sauté in 1 tablespoon olive oil. When just starting to brown add chopped mushrooms and toss together 2 minutes.
Place in bowl with ground nuts, spinach, tinned tomatoes, beans, lentils, herbs and spices. Stir until well mixed.
In a large oven proof dish, layer one third of mixture. Completely cover with lasagna sheets. Mash the tofu with a fork and spread a third of it over the lasagna sheets. Add another third of the bean/nut/tomato mixture and repeat process until all ingredients used up.
Use your favorite herb or condiment to sprinkle on top before baking. Bake 50 minutes.