A delicious chunky veg lasagne with a creamy cashew based cheesey sauce. The two sauces are beautiful separately too! The vegetables would make a lovely side, or you could serve warm with just rice or pasta. The cashew sauce makes a gorgeous cheesy pasta too. Just stir through hot pasta and season.
Serves 4
Pre- heat oven 190c.
To make the chunky veg and tomato sauce:
Heat a large pan, add your oil, onions and bay leaves, sauté on a medium heat with a pinch of salt until softened, but before they go brown about 5. Add the garlic cook for a minute, then add aubergine and pepper, cook for a few minutes until they begin to soften, add the courgette and tomato, vinegar, a pinch of sugar and salt, and oregano if using dried.
Turn down the heat and let it simmer for about 15-20 minutes. Add your fresh oregano a knob or coconut oil or glug of olive oil and taste for seasoning.
Oil the bottom of a medium lasagne tray to stop the pasta sticking. Layer first the lasagne sheets, then tomato sauce, cashew sauce, then repeat until your sauces are used up.
Bake for about 40 minutes until bubbling and browned on top.
Tomato base:
1 tablespoon coconut oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 aubergine
1 red pepper
1 courgette
2 bay leaves, fresh preferably
660g passata or tinned tomatoes
1 tablespoon red wine vinegar or sherry vinegar
1 tablespoon kalamata olives pitted (optional)
pinch sugar
fresh oregano, picked & chopped or 1 teaspoon dried
salt & pepper to taste
Cashew cheese sauce:
150g cashews, soaked for a minimum of 4 hours
200g carrot, roughly chopped
1 clove garlic
200ml water
50ml olive oil
1 teaspoon paprika
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
4 tablespoon nutritional yeast
salt & pepper to taste
Steam the carrot until tender, drain and rinse the cashews. Add all the ingredients to a high speed blender and blend until smooth.
To assemble:
About 150g lasagne sheets of choice
Medium lasagne dish