Ingredients
(use organic where possible)
250g gluten-free lasagna sheets, parboiled
FOR THE CHEESE SAUCE
- 1L water
- ¼ onion, roughly chopped
- 1 head garlic, crushed
- 3 large potatoes, peeled and roughly chopped
- 1 cup raw cashew nuts
- ⅓ tsp nutmeg
- ¼ cup savoury yeast
- Salt
- Black pepper
FOR THE NEAT SAUCE (AKA MEAT)
- Olive Oil
- 1 large onion, roughly chopped
- 4 garlic cloves
- 1 carrot, skin on, roughly chopped
- 4 cups mushrooms, roughly chopped
- 2 cups walnuts
- 20 oz (600ml) tomato purée
- ¼ cup tomato paste
- 1 tbsp balsamic vinegar
- 1 tbsp coconut sugar
- 1 tsp dried oregano
- Salt, to taste
- Black Pepper, to taste
Directions
- To prepare the cheese sauce, add the ingredients except the seasoning, nutmeg, and yeast, to a pot and bring to a boil.
- Turn down the heat to a simmer and cook until the potato is soft.
- Leave to rest and cool down.
- Transfer to a blender, add the nutmeg and yeast and season with salt and pepper.
- Blend until well combined and smooth and set aside.
- To prepare the neat sauce, add one veggie at a time to your food processor, pulse till they form into a bread crumb type consistency transfer to a bowl
- Add the walnuts to your food processor, pulse till they form into a bread crumb type consistency transfer to your bowl of veggies
- Pour olive oil in a pan and heat on medium.
- Add the onion and garlic and saute until translucent.
- Stir in the processed carrot, mushrooms, and walnuts
- Add oregano and continue to stir and cook for 3-5 minutes
- Add tomato puree and paste.
- Add the balsamic vinegar and coconut sugar and season with the oregano, salt, and pepper.
- Saute for a few more minutes until all the ingredients are cooked through. Set aside.
- To assemble, preheat the oven at 340 °F (170 °C) .
- Lay ⅓ of the parboiled lasagna sheets in a baking dish (size 25 cm)
- Spread ⅓ of the cheese sauce on top followed by the neat sauce.
- Repeat with another third of the sheets, cheese, and neat sauces until all is used.
- Bake in the preheated oven for 1 hour.
- Allow to rest for 10 minutes before serving.