Vegan vegetable lasagne

• For 6 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Tomato Sauce
  • Olive oil : 2 tablespoons
  • Onion (finely chopped) : 1 medium-sized
  • Garlic cloves (minced) : 2
  • Canned tomatoes (crushed) : 800 grams
  • Tomato paste : 2 tablespoons
  • Dried basil : 1 teaspoon
  • Dried oregano : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Vegetable Filling
  • Olive oil : 1 tablespoon
  • Onion (finely chopped) : 1 medium-sized
  • Garlic cloves (minced) : 2
  • Zucchini (sliced) : 2 medium-sized
  • Red bell pepper (diced) : 1
  • Eggplant (diced) : 1 small-sized
  • Spinach (chopped) : 200 grams
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Cashew Cream
  • Cashews (soaked in water for 4 hours) : 200 grams
  • Water : 1/2 cup
  • Nutritional yeast : 2 tablespoons
  • Lemon juice : 1 tablespoon
  • Salt : 1/2 teaspoon
• Lasagne sheets : 12

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Tomato Sauce
• Heat olive oil in a large saucepan over medium heat.
• Add the chopped onion and minced garlic. Sauté until the onion is translucent.
• Add the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Stir well to combine.
• Simmer the sauce for 20 minutes, stirring occasionally. Set aside.
• Vegetable Filling
• Heat olive oil in a large skillet over medium heat.
• Add the chopped onion and minced garlic. Sauté until the onion is translucent.
• Add the sliced zucchini, diced red bell pepper, and diced eggplant. Cook for 5 minutes, until the vegetables are slightly softened.
• Add the chopped spinach, salt, and black pepper. Cook for another 2 minutes. Remove from heat and set aside.
• Cashew Cream
• Drain the soaked cashews and rinse them under cold water.
• In a blender, combine the cashews, water, nutritional yeast, lemon juice, and salt. Blend until smooth and creamy. Set aside.
• Assembling the Lasagne
• Preheat the oven to 180°C (350°F).
• Spread a thin layer of tomato sauce on the bottom of a baking dish.
• Place a layer of lasagne sheets on top of the sauce.
• Spread half of the vegetable filling over the lasagne sheets.
• Pour half of the cashew cream over the vegetable filling.
• Repeat the layers with tomato sauce, lasagne sheets, vegetable filling, and cashew cream.
• Finish with a final layer of lasagne sheets and tomato sauce on top.
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10 minutes, until the lasagne sheets are cooked through and the top is golden brown.
• Remove from the oven and let it cool for a few minutes before serving.

Tips

• Soaking the cashews in water helps to soften them and make them easier to blend into a creamy consistency.
• You can customize the vegetable filling by adding or substituting your favorite vegetables such as mushrooms, carrots, or broccoli.

Information

• This vegan vegetable lasagne is a delicious and healthy alternative to traditional lasagne.
• It is packed with nutritious vegetables and topped with a creamy cashew sauce.
• Serve it as a main dish for a satisfying vegan meal.