Fully Loaded Lasagne
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
Ingredients
For the cashew bechamel
<item-todo-done>4 tsp salt<item-todo-done><item-todo-done>6 tbsp Nooch<item-todo-done><item-todo-done>6 tbsp cornflour<item-todo-done><item-todo-done>480g soaked cashews<item-todo-done><item-todo-done>2 ½ tbsp apple cider vinegar<item-todo-done><item-todo-done>¾ litre water<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>240ml nut milk<item-todo-done>
For the tomato sauce
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>1 white onion<item-todo-done><item-todo-done>60g sun-dried tomatoes<item-todo-done><item-todo-done>1 ½ tbsp tomato purée<item-todo-done><item-todo-done>250ml red wine<item-todo-done><item-todo-done>10 tomatoes - chopped<item-todo-done><item-todo-done>30g capers<item-todo-done><item-todo-done>30g olives<item-todo-done><item-todo-done>480ml tomato passata<item-todo-done>
For the lasagne
<item-todo-done>2 aubergines<item-todo-done><item-todo-done>2 courgettes finely chopped<item-todo-done><item-todo-done>12 lasagne sheets<item-todo-done><item-todo-done> basil leaves<item-todo-done><item-todo-done>1 x 165g jar of plant-based pesto<item-todo-done><item-todo-done>1 tbsp oregano<item-todo-done>
Before you start
Preheat oven to 180°C | Food processor | Saucepan | Lasagne dish
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
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
For the veg
- Slice the aubergines and courgettes fairly thinly and griddle each one for a few minutes
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
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