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This dish is like the lovechild of a lasagne and a moussaka with a load of cheeky potatoes added to the mix. Because everyone loves potatoes.
Looking for a wholesome vegan dinner idea? Or maybe something warming to warm the cockles at a winter dinner party?
This delicious family friendly veggie recipe is sure to go down well with the kids and is also a great dish to keep in the fridge for dinner tomorrow!
- 150g cashew nuts (soaked)
- 450ml unsweetened plant-based milk
- 50g dairy-free butter
- 25g plain flour
- 25g nutritional yeast
- 2 tsp onion powder
- 1⁄2 lemon
- 100ml water
Roast Veggies Layer
- 2 Aubergines (cut into 1cm cubes)
- 2 Courgettes (cut into 1cm cubes)
- 2 Peppers (cut into 1cm cubes)
- 4 cloves Garlic
- 1 tbsp Olive Oil
- 2 tsp Salt
- 2 tsp Pepper
- 2kg Potatoes (peeled and finely sliced)
- 2 jars (4 cups) good ready made Tomato Sauce
- 1/2 cup Basil
Put the slices of potato in the a sauce pan, cover the slices of the potatoes with water, put the pan on a stove, bring the water to the boil and cook the slices for 5 minutes.
Lay the cubes of vegetables over 2 baking trays, sprinkle over the garlic cloves, seasoning and drizzle over the olive oil. Put the tray in the oven and roast the vegetables for 25 minutes at 180℃
Put the dairy-free butter in the medium saucepan and stir it with a wooden spoon until it melts. Turn the heat of the saucepan right down, sieve the flour into the pan, stirring constantly until you have a thick dough-like paste. Gradually pour the plant-based milk into the dough, stirring until you have a thick creamy sauce. Add the nutritional yeast and the onion powder to the pan and stir it until it's well mixed and take the pan off the heat.
Pour the cashews, water and lemon juice into a liquidiser and whizz it up until you have Cashew cream. Pour the béchamel sauce from the saucepan into the liquidiser and blend everything together until you have a creamy béchamel.
Grease the lasagne dish with a little dairy free butter or oil. Place a layer of overlapping potato slices at the bottom of the dish, pour a layer of béchamel over the potato slices. Pour a layer of roast vegetable cubes over the béchamel. Sprinkle 2 tbsp of Basil leaves over the top of the vegetables and pour 1 cup of tomato sauce over the basil leaves. Repeat the process until you're left with a layer of béchamel-covered potato slices.
Season the top of the lasagne with salt and pepper, cover the top of the lasagne with foil and put it in the oven, at 180℃ for 30 minutes
Remove from the oven and serve with a side salad