Spelt for those of you that don’t know it is an ancient grain that got forgotten about, well to be honest I didn’t even know it existed till a few years ago. although this stuff isn’t gluten free I find it is a lot easier to digest and some people who can’t eat wheat may be able to consume spelt. I find it such a nice ingredient to work with especially spelt flour, it is so tasty and wholesome for cakes and breads. Also spelt spaghetti, penne and fusilli are so pleasant to eat spelt pasta is slightly nutty, chewy and just delicious on a whole. So lets get to these pasta sheets of course I was going to use them to make lasagna. all I needed was a creamy sauce and a wholesome filling to create this bad boy so let’s get to it.
1.boil the kettle, once boiled add the cashews to a heat safe bowl, pour over the hot water and leave to soak until the cashews have plumped up.
3.in a medium sized pot add in the lentils, stock cube, hot water, tomato puree and tomatoes.
4.put the pot on the heat and leave to simmer for about 10 minutes.
5. the lentils should start to slightly soften up add in your seasoning mix thoroughly and leave to simmer for another 25-30 minutes.
6. grab your blender and add into the jug the soaked cashews, rice milk, Himalayan pink salt, garlic granules and nutritional yeast blend until smooth. taste and add any additional salt or garlic to preferred taste.
7.check the lentil mix to see if they are cooked and if they need any more herbs or spices.
8. grab a rectangular oven proof dish, lentil mix, creamy sauce and spelt pasta sheet.
9.preheat the oven to about 180 c.
10.start with a layer of the lentil mix followed by a layer of pasta then a layer of creamy sauce then repeat until you have used all your ingredients up.
8.cover with foil and place into the oven bake for about 40 minutes. you may want to remove the foil for the last 5-10 minutes to crisp up the edges even more, but that is totally up to you.
9. once baked serve and enjoy with a side salad or some garlic bread.
*you can switch the cashews for sunflower seeds and pumpkin seeds if you need a nut free creamy sauce.
*any plant milk can be used but my preferred choice is rice milk.
*nutritional yeast is optional but it does give the sauce a lot more flavour and it gives it a cheesy touch.