The Only Vegan Lasagne Recipe You Will Ever Need!
Nothing says comfort food like a good lasagna, and I have been working recently on perfecting the best vegan lasagna recipe.
4 cloves of garlic
2 tablespoons of nutritional yeast
1 cup cashews
Dairy free milk
1 1/2 cups of cooked lentils
Tomato and basil sauce (you could make your own but I used a shop bought one)
Vegan cheddar - I used the Asda free from one but the Tesco's one would be my second choice
1 tablespoon mixed herbs
1/2 cup of water
You will also need a blender capable of blitzing nuts into a paste
To make the vegetable mix
Take your lentils and boil until soft- then strain to use later. Take a pan and saute ( I used just water, but feel free to use oil) the onion, 2 cloves of garlic (minced or finely chopped) and your mixed herbs. Whilst these are cooking chop your courgette and aubergine into cubes (try and keep a uniform size) and slice your mushrooms.
Once the onions are soft add in the courgette and aubergine, and then add the mushrooms after about 5 minutes. Once the mushrooms are starting to soften add in your lentils and the 2/3 of your tomato sauce. Leave to simmer.
To make the cashew cheese sauce with broccoli
Soak cashews - ideally for a couple hours- if you have less time use boiling water to soak them. Then add them to your blender with 1/2 cup of water, the remaining two cloves of garlic, and the nutritional yeast. Blend this until smooth, and then add your dairy free milk until the sauce is your desired thickness (my tip with this is go thinner than you would think as it thickens up when cooking)
Don't forget to season the cheese sauce- it tastes amazing with some black pepper
Steam your broccoli until tender then shred. Set aside.
Assembling your lasagna
Take a little of your remaining tomato sauce and add it to the bottom of your pan, then cover with your first layer of lasagne sheets. Add on top your tomato and vegetable mix, followed by lasagna sheets and then a layer of the cashew cheese sauce. Then add some of your shredded broccoli, then more lasagna sheets. Repeat as many times as you wish. I tend to just do one more layer of the vegetable mix and then the topping, but my pan is wider and not very deep!
For the topping add your final layer of lasagne sheets, then the rest of your tomato sauce. In the centre add your remaining cashew based sauce and then grate on some vegan cheese. (the cheese is optional - see picture below). Cover with foil and then cook on 180 degrees until the pasta is tender - about 40 minutes, uncover then crisp up the top for 5-10 minutes.
Now enjoy! I love to serve this with a simple salad.
This makes 6 large portions and makes great leftovers!