Note: check lasagne and brown lentils amounts (must be dry-weight)

Suitable for vegetarian diets.*

Makes 5143 g.

Ingredients

250 g	lasagne sheets
250 g	brown lentils
2 g	sage
2.5 g	salt
500 g	pumpkins
500 g	kumera
25 g	coconut oil
100 g	green pepper
280 g	onions
400 g	cheddar cheese
Tomato sauce
1200 g	canned tomatoes
200 g	capsicums
120 g	onions
6 g	basil
10 g	garlic
30 ml	rice syrup
2.5 g	salt
	pepper
Cashew sauce
300 g	cashew nuts
250 ml	water
140 g	onions
40 ml	olive oil
5 g	salt
15 g	wholegrain mustard
5 g	cornstarch

Instructions

Boil lentils in water drain add salt n sage Slice pumpkin n kumera Roast with oil Add sliced capsicum to roast pan half Saute onion in oil make up tomato sauce n cashew sauce Check for spare veges you can use Layer with lasagna in roast pans bake slowly 40 min Top sometrays with cheese, leave onion out of some Tomato Sauce: ------------------------ Saute onion n garlic til clear Add rest bring to boil. make some onion n garlic free Cashew Sauce: ------------------------ Blend cashew and cold water. Saute onion add hot water salt, mustard and cashew blend. Mix and bring to boil. Mix cornstarch with a little water n add stirring heaps. Simmer till thickened. make some onion free if needed.