Lasagne

Lasagne

By
From
Vegan Goodness
Serves
6
Photographer
Jessica Prescott

This is a little bit messy and time-consuming, but fun to make with friends if you allocate a different part of the prep to each person and then build it, bake it, drink some wine – and eat it!

Ingredients

Quantity Ingredient
1 portion Fresh tomato napoli sauce
2 portions Ode to cashews
1 garlic clove, peeled and finely chopped
1/2 teaspoon ground nutmeg
3 large courgettes
avocado oil, to brush the pan
sea salt, to taste
olive oil
1 shallot, peeled and finely chopped
200-400g brown mushrooms, finely sliced
large bunch chard or kale
235g snow peas
freshly shelled or frozen
lasagne sheets, to make 3 layers in whatever dish you are using
small handful hemp seeds or pine nuts
basil leaves, to garnish

Method

  1. Prepare the tomato sauce and cashew cream following the recipes, adding the finely chopped garlic and nutmeg to the cream when blending.
  2. Preheat the oven to 180°C.
  3. Heat a chargrill pan to high. Cut the courgettes into 5 mm thick slices on a long diagonal. Brush the grill pan with avocado oil, place the courgette slices over it and sprinkle them with salt. Allow to cook for 4–5 minutes or until grill lines appear. Flip and cook for another 4–5 minutes and then transfer to a plate and repeat with the remaining slices.
  4. Heat a chargrill pan to high. Cut the courgettes into 5 mm thick slices on a long diagonal. Brush the grill pan with avocado oil, place the courgette slices over it and sprinkle them with salt. Allow to cook for 4–5 minutes or until grill lines appear. Flip and cook for another 4–5 minutes and then transfer to a plate and repeat with the remaining slices.
  5. Place the peas in a saucepan of cold water and cook them on a high heat. When the water is boiled, the peas are ready – regardless of whether they were fresh or frozen.
  6. Build the lasagne by covering the bottom of your dish with lasagne sheets. Spoon a third of the tomato sauce over the sheets. Top with the peas. Pour a third of the cashew cream over.
  7. Place another layer of lasagne sheets over the pea layer, another third of the tomato sauce, the shallot, mushroom and chard mix and then another third of the cashew cream.
  8. Finish with a layer of lasagne sheets and the remainder of the tomato sauce. Arrange the courgette slices nicely over the top and drizzle over the remaining cashew cream. Top with a sprinkling of hemp seeds or pine nuts.
  9. Cook the lasagne, covered, in the oven for 45 minutes and uncovered for a further 15 minutes. Allow to sit for 10 minutes before serving. Top with few leaves of fresh basil, to garnish.

Tags:
healthy
vegan
vegetarian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again