Vegan Lasagna
If I were to enjoy my last meal alive, it would undoubtedly be a juicy lasagna. This one is layered with an array of vegetables, and generously infused with the flavour of garlic olive oil. What you'll love is the creamy cashew bechamel sauce and medley of roasted eggplant, zucchini, and red capsicum. Enjoy it at absolutely any time of the day and tuck in with a fresh salad side!
Ingredients 18
Cashew Bechamel
500 g unsalted cashews, raw
2 cups water, for soaking cashews
2 tbsp nutritional yeast
1 tsp dijon mustard
1 brown onion, medium, diced
1 tsp apple cider vinegar
Lasagna Body
1 brown onion, medium, diced
400 g brown lentils, drained and rinsed
700 g passata, 1 bottle, strained tomato sauce
1 carrot, medium, grated
1⁄2 tsp nutmeg
1 garlic clove, small, minced
3 zucchinis, thinly sliced lengthwise
2 eggplants, thinly sliced lengthwise
2 red capsicums, seeds removed, peeled, sliced
1 pack lasagna sheets, egg-free
extra virgin olive oil, for cooking the vegetables
salt, to taste
pepper, to taste
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Method 10
Preheat your oven to 180°C.
In a bowl, soak the in 2 cups of warm water for at least 1 hour, or overnight for best results. Drain the cashews before using.
Then in a saucepan, heat some oil over medium heat and cook 1 of the diced until translucent.
In a blender or food processor, combine the soaked , cooked , 1 tbsp nutritional yeast, , , and a pinch of salt. Blend until smooth and creamy. You can add while you blend to ensure you get a creamy texture but make sure it's not too runny. Set aside.
In a large saucepan, heat some oil over medium heat. Add the remaining diced and sauté until it becomes translucent.
Add the , 1 tbsp nutritional yeast, , grated , , minced , salt, and pepper to the saucepan. Stir well and let it simmer for about 10-15 minutes with a lid on, allowing the flavours to come together. Adjust the seasoning if needed.
While the lentil sauce is simmering, prepare the vegetables. Preheat a grill pan over medium-high heat (or alternatively you can use the oven). Lightly brush the , and slices with olive oil, then grill them in batches until they have grill marks and are slightly softened. Set aside.
Take a baking dish (I used one about 30x30x5cm) and spread a thin layer of the lentil sauce at the bottom. Place a layer of on top, followed by a layer of the bechamel sauce, then grilled , slices, and roasted . Repeat these layers until you've used all the ingredients, finishing with a layer of lentil sauce on top.
Pour the remaining cashew cream mixture evenly over the top layer of lentil sauce, spreading it with a spatula. Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the are cooked through and the top is golden brown.
Once cooked, remove the lasagne from the oven and let it cool for a few minutes before serving. This allows it to set and makes it easier to cut into portions. Enjoy your delicious vegan cashew lasagna!
Estelle Rose Rehayem's tips
Serve it with a side salad for a complete meal.
