Clean, wash, and chop the vegetables.
Simmer in a pot of water for about 15 minutes.
Then drain. However, collect the broth in a separate pot.
Mix the tomato paste with 500 ml of broth. Add the washed red lentils and date flour and simmer for about 20 minutes.
Danach mit 2 TL Speisestärke, die mit 4 TL kaltem Wasser angerührt wurden, aufkochen lassen zur sämigen Soße. Mit Gewürzen, wie z. B. italienische Gewürze, Ceyennepfeffer, Paprikapulver, Salz und Pfeffer abschmecken.
Boil 500 ml of water in a pot.
Mix 3–4 tablespoons of flour (approx. 70 g) with 100 ml of cold water in a large cup.
Add this to the boiling water and stir quickly with a whisk. The result should be a thick sauce. If necessary, thicken with flour and water.
Finally, stir in 200 ml of soy milk and bring to a boil briefly.
Season the sauce with salt, pepper, and nutmeg powder.
First pour some of the light sauce into a baking dish, then place 3 lasagna sheets on top. Place the vegetables on top of the lasagna sheets, then another 3 lasagna sheets, and finally the tomato sauce with the lentils. Always alternate the layers. Finally, pour the light sauce on top.
Bake the lasagna in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 35–45 minutes.
Grate the cashew nuts, mix with yeast flakes and salt. After 30 minutes, sprinkle on top of the light sauce. Finish baking the lasagna.
