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Gluten-Free & Vegan Lasagne
Delicious gluten-free & vegan lasagne that everyone will love!
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Course:
Dinner
Cuisine:
British
Diet:
Gluten Free, Vegan, Vegetarian
Prep Time:
10
minutes
Cook Time:
45
minutes
Total Time:
55
minutes
Servings:
4
people
Author:
James Wythe
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!