Ingredients
Units
Scale
- Cashew bechamel sauce:
- 1.5 cups cashews (soaked overnight)
- 1/3 cup nutritional yeast
- 2 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/3 cup water (more if needed)
- dash salt and pepper
- Veggie tomato sauce:
- 1 white onion, chopped
- 3 garlic cloves, minced
- 6–8 mushrooms, sliced
- 2 zucchini, chopped
- 1 red bell pepper, chopped
- 2 cups of spinach
- 2 carrots, peeled and chooped
- 2 sticks celery, chopped
- 1/4 cup basil, chopped
- 1.5 jars of canned tomatoes
- 1/2 cup tomato puree
- spices: oregano, basil, nutritional yeast, salt, pepper, paprika
- 1/4 cup veggie broth
- Toppings:
- Almond parmesan cheeze
Instructions
- Prepare and cut all the vegetables as instructed.
- Heat a big pot with a bit of the veggie broth and sauté the chopped onions, together with the garlic until golden brown. Slowly add the rest of the cut veggies with the rest of the broth and the canned tomatoes. Add the tomato puree and spices and mix everything together (spices according to your taste). Let simmer until the veggies are cooked.
- In the meantime, prepare the cashew bechamel and almond parmesan cheeze (as instructed in recipe). For the cashew bechamel sauce, add all the ingredients into the blender and mix until smooth.
- Once the veggie tomato sauce is ready, pre heat the oven to 220°C and start layering the baking pan. First a layer of tomato sauce, then about 3 lasagne sheets, then bechamel sauce on top and repeat the steps until the tray is full (see video recipe).
- Finish with a layer of tomato sauce and sprinkle the almond parmesan cheeze on top.
- Cook in the oven for about 30 minutes and enjoy!
Description
1 box (oven ready) lasagna sheets