Vegan Lasagne
Lasagne originated in Italy and is traditionally made with layers of pasta, sauce, and meat. This vegan version replaces the meat with a flavorful lentil and vegetable filling and uses cashew cheese for a creamy and delicious topping.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 12 sheet Lasagne Sheets
- 2 teaspoon Olive Oil
- 1 medium Onion
- 2 clove Garlic Cloves
- 2 cup Mixed Vegetables
- 1 cup Red Lentils
- 2 cup Tomato Passata
- 2 teaspoon Dried Oregano
- 0.5 cup Fresh Basil
- 1 cup Cashew Cheese
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Preheat the oven to 180°C.
- Heat olive oil in a pan and sauté onion and garlic until translucent.
- Add mixed vegetables and cook until tender.
- Add the red lentils and cook for 5 minutes.
- Stir in tomato passata and dried oregano.
- Simmer for 10 minutes.
- In a separate bowl, combine cashew cheese with chopped fresh basil.
- Season with salt and black pepper.
- Spread a layer of the lentil mixture in a baking dish.
- Top with lasagne sheets.
- Repeat the layers, finishing with a layer of lasagne sheets.
- Spread the cashew cheese mixture evenly over the top.
- Cover with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 10 minutes, or until golden and bubbly.
- Allow the lasagne to rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 50g17%
- Sugars 8g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.