Ingredients 100 g cashew nuts 1 butternut squash 6 tbsp olive oil 1 large brown onion 2 cloves garlic 2 medium carrots 2 sticks celery 3 sprigs rosemary 1 vegetable stock cube 800 g tinned chopped tomatoes 2 tbsp tomato purée 150 g dried green lentils 200 g dried lasagne sheets | Method
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