VeganVegetarianGluten FreeLow CostHigh FibreHigh Protein
This delicious vegan lasagne is a firm favourite in my house and hopefully yours now too! A rich lentil tomato sauce is layered with a creamy cashew white sauce. It's also a great recipe for batch cooking.
Prep
15 min
Cook
45 min
Serves
6
Difficulty
Medium
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Ingredients
olive oil dash
garlic cloves 4 (crushed)
red onion 1 (diced)
dried oregano 1 tbsp
dried basil 2 tbsp
mushrooms 200 g (chopped)
tomatoes 200 g (chopped)
black beans 400 g (drained)
tomato passata 500 g
tinned lentils 400 g (drained)
spinach 2 handful
mixed leaf salad 120 g
grated vegan cheese 150 g
gluten-free lasagne sheets 250 g
cashews 200 g
nutritional yeast 4 tbsp
soy milk 200 ml
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
In the meantime soak your cashews in warm water for 10 minutes. Dice the red onion. Crush the garlic. Chop the tomatoes and mushrooms.
Heat a large pot with a dash of olive oil. Add 3 cloves of the crushed garlic, red onion, dried oregano, half the dried basil, tomatoes and mushrooms, a pinch of salt and pepper and fry for a few minutes. Stir in the passata, lentils, black beans and spinach. Simmer for 10 minutes.
Meanwhile make the white sauce. Drain the cashews and blend with the remaining crushed garlic, soy milk, nutritional yeast and 1 tablespoon of water. Blend until smooth.
Layer the lasagne in a baking dish. Start with a layer of tomato sauce, then white sauce, then a layer of the lasagne sheets. Continue until you have used up all the ingredients. Finish with a layer of the vegan cheese grated on top. Bake in the oven for 25 - 30 minutes until golden and bubbling.
Transfer from the oven, leave to stand for a few minutes before serving with the mixed salad. Enjoy!
