California Walnut Meat-Free Lasagne
Delicious homemade gluten-free and vegan lasagne that will totally impress!
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Servings: 6 people
Ingredients
Walnut Mince
- 100 g California Walnuts
- 200 g mushrooms (I use chestnut)
Tomato Sauce Ingredients
- 2 tbsp olive oil
- 3 garlic cloves crushed
- 1 red onion diced
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 2 400g tinned lentils drained and rinsed
- 1 680g jarred passata
- 2 handful fresh spinach (optional)
- salt & pepper
Vegan White Sauce Ingredients
- 200 g firm tofu (lightly drained)
- 4 tbsp nutritional yeast
- 1 tsp basil
- 1 garlic clove
- 2 pinches salt
- 4 pinches pepper
- 200 ml unsweetened plant-based milk
- 1 tbsp olive oil
Extra Ingredients
- 9-12 lasagne sheets (I use gluten-free)
- 200 g vegan cheese
Instructions
- Pre heat your oven to 200C and lightly drain and press your tofu
- Make your California Walnut mince by adding the walnuts & mushroom to a blender and pulse into crumbs
- Now heat a large pot with olive oil, garlic, onion, walnut mince, oregano, basil, salt and pepper and fry for a few minutes
- Now add the passata, tamari, lentils, spinach (optional) and mix. Simmer for 10 minutes
- Meanwhile make the white sauce by add all the ingredients into a small blender and blend until smooth
- Simply layer up the lasagne how you like it (I go for tomato sauce, lasagne sheet, tomato sauce, white sauce, lasagne sheet and so on)
- Finally grate over the vegan cheese and place in the oven at 200C for 30 minutes
Notes
Leftovers:
Store in a sealed container in the fridge for up to 2 days or freeze down for another day!
Did you know you should also store your California Walnuts in the fridge to enjoy them at their best.