Gluten-Free & Vegan Lasagne
Delicious gluten-free & vegan lasagne that everyone will love!
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Servings: 4 people
Ingredients
Tomato Sauce Ingredients:
- 2 tbsp olive oil
- 3 garlic cloves crushed
- 1 red onion diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 100 g mushrooms chopped
- 100 g tomatoes chopped
- 2 400g cans tinned black beans or lentils drained and rinsed
- 680 g passata 1 large glass jar
- 2 handfuls fresh spinach (optional)
- Salt & Pepper
Vegan White Sauce Ingredients:
- 200 g cashews (soaked in warm water for 10 minutes)
- 4 tbsp nutritional yeast
- 1 tsp dried basil
- 1 garlic clove crushed
- 2 pinches salt
- 4 pinches pepper
- 200 ml unsweetened plant milk I use almond
- 2 tbsp olive oil
- 1 tbsp water
Extra ingredients
- Gluten Free Lasagne sheets
- 200 g vegan cheese
Instructions
- Pre heat your oven to 200C (390F) and soak your cashews in hot water
- Now heat a large pot with olive oil, garlic, onion, oregano, basil, tomatoes, mushrooms, salt and pepper and fry for a few minutes
- Now add the passata, black beans/lentils, spinach (optional) and mix. Simmer for 10 minutes.
- Meanwhile make the white sauce. Drain the cashews then add all the white sauce ingredients into a small blender and blend until smooth
- Simply layer up the lasagne how you like it (I go for tomato sauce, lasagne sheets, tomato sauce, white sauce, lasagne sheet and so on)
- Finally grate over the vegan cheese and place in the oven at 200C (390F) for 30 minutes
Notes
You can store leftovers in the fridge for up to 2 days or freeze down for another day!