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One Pot Lasagne with The Happy Pear
We had such a fantastic time when The Happy Pear came to BOSH! HQ and cooked up some incredibly delicious vegan recipes from their brand new book, Recipes For Happiness. Their new vegan cookbook is so versatile, including amazing recipes for quick easy meals, hearty dishes, plant-based alternatives to vegan family favourites and some fantastic animal free-sweet treats.
This is a delicious one pot lasagne that doesn’t even need to go into the oven! We cook the lasagne by soaking the sheets in boiling water while making the tomato sauce, topping everything off with a super-tasty cashew cheese. We think this is epic, super-original and a real breakthrough! Well worth making.
We hope you love this recipe! It’s..
100% plant-based and vegan
Enjoy and get stuck in with this one! A veggie dinner to be very proud of!
- 250g lasange sheets (½ pack)
- 2 tbsp oil (for brushing the lasagne sheets)
For the cashew cream
- 250g raw cashew nuts
- 150ml vegetable stock
- 50ml olive oil or sunflower oil
- 1 ½ tbsp apple cider vinegar/lime juice
- 3 tbsp nutritional yeast
- A pinch of sea salt and freshly ground black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
For the tomato sauce
- 1 onion
- 3 cloves of garlic
- 200g mushrooms
- 1 courgette
- ½ red chilli
- 5 sun-dried tomatoes
- 2 tbsp oil
- 100ml red wine
- 2 x 400g tins of chopped tomatoes
- 100g tomato puree
- 1 tbsp maple syrup
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
First soak the cashew nuts for the cashew cream in 300ml of boiling water for 30 minutes.
Boil a full kettle and pour the boiling water into a large bowl. Using a pastry brush, brush both sides of each lasagne sheet with oil so they are properly coated. Put them into the water (oiling them will stop them sticking together while they are part-cooking in the water).
For the tomato sauce, peel and finely chop the onion and garlic, finely slice the mushrooms and slice the courgette into thin half-wheels. Chop the chilli finely, removing the seeds if you prefer less heat. Lastly, chop the sun-dried tomatoes very finely (easiest if you use scissors).
Get a wide ovenproof pot (no plastic/wooden handle and ideally a similar height/depth to a casserole dish) and put on a high heat. Add 2 tablespoons of oil to the pan and leave to heat up. Add the onion, garlic and chilli, and fry for 2 minutes stirring regularly until the garlic is turning golden and the onions are going transparent. Now add the mushrooms and courgette and continue to fry for about 2 minutes stirring regularly.
Next, add the red wine and allow to reduce for 2 minutes. Pour in the chopped tomatoes together with the tomato puree, sun-dried tomatoes, maple syrup, salt and black pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes. Turn off the heat.
While your tomato sauce is simmering, make your cashew cream. Drain and rinse the soaked cashews. Put all the ingredients for the cashew cream into a blender and blend until really smooth.
Time to layer up your lasagne. Remove half the tomato sauce and put aside, leaving the other half in the pot to use as a base. Remove the lasagne sheets form the bowl of water and separate them if they have stuck together a little. Use half of them to form a layer on top of the base tomato sauce, cutting the sheets with scissors so that they properly fit the pot (don’t overlap them).
On top of your first layer of lasagne sheets, pour half the cashew cream and spread it evenly across the edges. Next, add the remaining tomato sauce and spread it out evenly. Top with another layer of lasagne sheets as before, then finish by spooning the remaining cashew cheese on top and spreading it smoothly and evenly.
Once layered up, put a lid on the pot and cook on the hob on a medium to low heat for 5 - 10 minutes. If you have time and have a grill, remove the lid and place the lasagne under the grill for another 5 - 10 minutes until it starts to turn golden.
Cut into the lasagne, serve and enjoy!