Vegan Lasagne

This recipe was kindly shared with us by Gail @gailsnutrition…

We’ve been making a version of this for years now, and even though it changes slightly each time, it’s such a handy dinner that all the kids enjoy! When they’re in a fussy phase I’ll blend all the veggie mix before layering up the lasagne…

I’ll often make extra of the sauce/veg mix so I can use it for a pasta sauce one day of the week and use leftovers for lasagne then too. 

INGREDIENTS:
1 onion diced

4 cloves garlic, minced

2 medium carrots, diced

2 sticks celery, diced

200-300g mushrooms, diced

1 red pepper, diced

2 large handfuls baby spinach, roughly chopped 

1 tin green lentils, rinsed and drained 

2 x 500g cartons Passata

2 very low salt veg stock cubes

4 bay leaves

1 heaped tbsp tomato purée 

2-3 tsp oregano

1 small glass red wine (essential I think!!🤤)

Parsley – a big handful for added vit C

Lasagne sheets – I often use fresh egg lasagne sheets to up the protein content for the girls (not vegan then obviously)

BASIL CASHEW CREAM

50g basil 

Salt and pepper

Juice of 1/2 lime or lemon

200g cashews, soaked for 30mins

100ml delicious olive oil (vegetable oil or coconut oil doesn’t give the right flavor) 

100-150ml veggie stock

METHOD:

1. Sautée onion, garlic, carrot and celery, peppers, for a good 10mins on a medium heat. Once all is softened, add the mushrooms and cook on a higher heat until lightly browning.
2. Add in the tomato purée, tomato purée and oregano and cook for a couple mins.
3. Now pour in the red wine, allow to reduce for 2-3mins.. then pour in Passata, lentils, parsley, veggie stock (2 cubes makes 1 litre usually), a little salt and pepper and a pinch of sugar.
4. Stir well and then let simmer for 30-40mins so it gets nice and thick and full of flavor! Add some water if it’s getting too thick.
5. While that’s cooking away, make the cashew cream! Just add all the ingredients to a blender and blend until smooth. You MUST soak cashews for at least 20-30mins or the mixture won’t be smooth and creamy.
6. I always add 100ml veggie stock and then add the extra 50ml if I need to.

Oil a lasagne dish and get layering up once your sauce is ready! I do two layers of the cashew cream usually, one toward the bottom and a nice thick one on top. And I do 4 layers of lasagne sheets.

Cook for 20 minutes in a preheated oven at 180C. You just need to cook through the lasagne so it’s best to go by the packet instructions of your lasagne sheets.