Tomato & Cheesy Cashew Cream Lasagna


A creamy tomato lasagna packed with lots of goodness!

Lasagna has a reputation of being quite difficult and time consuming to make but it’s actually really straight forward and doesn’t take long at all. I’ve made the marinara from scratch in my recipe, but you can use a jar of your favourite marinara if you’re short on time, or just can’t be bothered to make it from scratch!

The cashew cream works as a really tasty substitute for béchamel sauce and I’ve found it is a lot less sickly. It’s also a lot healthier for you as you’re getting a lot of protein from the cashew nuts.

Feel free to swap out any of the veggies listed in my recipe for your favourites, or just whatever you can find in your kitchen. I love mushrooms, but I know a lot of people have a thing against them! You can also throw some vegan mince in there for another texture and flavour.

If you haven’t got 5 other people to cook for, then just put the rest in the freezer. You can reheat it from frozen in the oven in just 20 minutes . It makes a quick dinner and tastes just as good as fresh 🙂lasagna.jpg


Prep time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

Serves: 6

Ingredients

Tomato Marinara Sauce (if you’re making it from scratch)

  • 2 cans chopped or plum tomato
  • 2 tbsp tomato puree
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp sugar
  • 1/2 tsp oregano
  • 2 tbsp tomato ketchup
  • 1 tbsp barbecue sauce
  • Salt, to taste
  • Pepper, to taste

Cheesy Cashew Cream

  • 3/4 cup raw cashew nuts
  • 1 cup plant-milk
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/3 tsp paprika
  • 2 heaped tbsp nutritional yeast
  • 1/2 tsp salt
  • Pepper, to taste

Filling

  • Lasagna sheets
  • Vegan cheese, I use sliced cheddar style Violife (optional)
  • 2 tbsp olive oil
  • 1 onion (red or white), diced
  • 5 garlic cloves, minced
  • 1 courgette, diced or sliced
  • 1 pepper, diced or sliced
  • 2 carrots, diced
  • 2 handfuls of mushrooms, sliced
  • 1 vegetable stock cube
  • Salt and pepper, to taste
  • Handful of fresh basil

Instructions

  1. Pre-heat the oven to 200ºC.
  2. In a large pan, fry the diced onions and minced garlic cloves in olive oil on a medium heat until golden (approx. 2 minutes). Add the chopped courgette, pepper, carrots and mushroom and fry until soft (approx 5 minutes). Crumble the stock cube into the pan and mix with a splash of water. Add salt and pepper to taste. Empty the vegetable filling in a bowl and put to one side.
  3. In the same pan (for flavour), mix all of the tomato marinara ingredients together on a medium heat. Add salt and pepper to taste, and blend together until smooth. Set aside.
  4. Blend together all of the cheesy cashew cream ingredients and heat in a pan on a medium heat until the mixture thickens. Add salt and pepper to taste.
  5. Assemble the lasagna in a square or rectangle baking tin by first spooning a layer of marinara mixture on the bottom of the tray, followed by dollops of cashew cream, lasagna sheets, more marinara, part of the veggie filling, vegan cheese slices, more cashew cream, lasagna sheets etc. etc. Finish with a layer of marinara and cashew cream, swirled together and it off with torn slices of vegan cheese.
  6. Cover it in foil and bake for 20 minutes. Take the foil off and put it under the grill for 5-10 minutes until the top starts to brown just slightly.
  7. Top it off with fresh basil leaves and ENJOY!!!

 

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