Fully Loaded Lasagne
- Not too tricky
- 1:25 h
- 21 ingredients
We have create the most delicious fully vegan lasagne of dreams. Wondering what veggie dish to cook the family, this is such a family favourite and everyone at the dinner table will love it! A great portal to deliver a load of veggies, withe everyone's favourite vessel... pasta! This lasagne is a fantastic dinner party showpiece. It's full of flavour and tastes DELICIOUS! It will serve 8 hungry people, so it's a perfect dish to wow your mates. It's definitely worth the extra effort. A great vegan meal to cook in batch.
Serves: 8
Ingredients
For the cashew bechamel
- 4 tsp salt
- 6 tbsp Nooch
- 6 tbsp cornflour
- 480g soaked cashews
- 2 ½ tbsp apple cider vinegar
- ¾ litre water
- 4 garlic cloves
- 240ml nut milk
For the tomato sauce
- 2 tbsp olive oil
- 3 garlic cloves
- 1 white onion
- 60g sun-dried tomatoes
- 1 ½ tbsp tomato purée
- 250ml red wine
- 10 tomatoes - chopped
- 30g capers
- 30g olives
- 480ml tomato passata
For the lasagne
- 2 aubergines
- 2 courgettes finely chopped
- 12 lasagne sheets
- basil leaves
- 1 x 165g jar of plant-based pesto
- 1 tbsp oregano
Before you start
Preheat oven to 180°C | Food processor | Saucepan | Lasagne dish
Step 1
Making the béchamel
- Start off by soaking your cashews - 30 minutes in a pan of water on a low heat should do the trick
- To make the béchamel, put all the ingredients a part from the nut milk in a food processor and blend until smooth
- Pour the mix into a pan and stir in the nut milk. Keep stirring on a low heat until it has thickened nicely
Ingredients
- 4 tsp salt
- 6 tbsp Nooch
- 6 tbsp cornflour
- 480g soaked cashews
- 2 ½ tbsp apple cider vinegar
- ¾ litre water
- 4 garlic cloves
- 240ml nut milk
Step 2
Making the tomato sauce
- Fry the onion in a pan with the olive oil until translucent, then add the garlic and stir for a few more minutes until softened
- Next stir in the sun-dried tomatoes, oregano and tomato puree
- Add the red wine and keep stirring for a few minutes until the alcohol has cooked off and the sauce has thickened slightly
- Then add the chopped tomatoes, capers, olives and pasatta, stir until well combined, and then take off the heat
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves
- 1 white onion
- 60g sun-dried tomatoes
- 1 ½ tbsp tomato purée
- 250ml red wine
- 10 tomatoes - chopped
- 30g capers
- 30g olives
- 480ml tomato passata
Step 3
For the veg
- Slice the aubergines and courgettes fairly thinly and griddle each one for a few minutes
Ingredients
- 2 aubergines
- 2 courgettes finely chopped
- 1 tbsp oregano
Step 4
Assemble your lasagne
- It's really up to you how you go about this, but we started with the tomato sauce, sprinkled over some basil, then 4 sheets of lasagne, a layer of béchamel, some pesto, then the griddled veg
- Repeat until your dish is full
Ingredients
- 12 lasagne sheets
- basil leaves
- 1 x 165g jar of plant-based pesto
Step 5
Cooking the lasagne
- Cover your lasagne in foil and bake for 45 minutes
- Remove the foil for the last 10 minutes of baking to get a slight crust on top
- Serve with a side salad