This vegan lasagne reminds me of when I used to eat microwave ready meal lasagne as a student before I became ill. However this lasagne is much more delicious and more healthy for being gluten and dairy free! I used my vegan mozzarella recipe and tripled the amount to create the cheese sauce for the vegan lasagne. You can leave out the tofu mince if you want the lasagne to be soy free.

Serves 4

Ingredients

Tomato Sauce

1tsp        olive oil

1/2          onion

3 cloves  garlic

1 can      passata

1             carrot

250g       mushrooms

2tsp        dried basil

1/4tsp     sea salt

1/4tsp     black pepper

Vegan Cheese Sauce

90g         cashew nuts

3tbsp      tapioca starch

600ml     almond milk

1tsp        pink himalayan crystal salt

1/2          lemon squeezed

2tsp        nutritional yeast (optional)

Tofu Mince

1 block    tofu

Other Ingredients

1tbsp      olive oil

12           gluten-free lasagne sheets

1L           water

Instructions

Preheat the oven to 200C or 180C for a fan oven.

To prepare the tomato sauce, heat the olive oil in a pan over a medium heat. Fry the chopped onion and mushroom until the mushrooms begin to brown. Then add the chopped garlic, salt and pepper and cook for a few minutes. Next add the chopped carrot. Now pour in the passata and stir in the dried basil. Simmer on a low heat while you prepare the other ingredients.

To make the vegan cheese sauce, add all the ingredients into a blender and blend for 30 seconds. Now pour the mixture into a large pan on a medium heat. The mixture will start to thicken and lumps will appear. Stir continuously. Once the sauce has thickened, turn off the heat.

Now make the tofu mince. First drain the tofu block. Then place it into a bowl and mash it up with a fork.

Grease the base of a casserole dish with olive oil.

Next bring a wide pan of water to the boil. Drop 3 lasagne sheets into the water and spread them out. Boil the sheets for 5 minutes each ensuring all the edges have softened. Place the first 3 lasagne sheets onto the base of the casserole dish, layering the sheets over one and other to fill in the gaps. Repeat with the remaining lasagne sheets.

Now spoon over a third of the tomato sauce and smooth over using the back of a spoon. Now add a quarter of the vegan cheese sauce on top and smooth over with a spoon. Finally add a third of the tofu mince on top.

Layer 3 more of the boiled lasagne sheets on top. Add another layer of tomato sauce, vegan cheese sauce and vegan mince..

Again layer 3 more of the boiled lasagne sheets on top. Add the final layer of tomato sauce. Add another quarter of the vegan cheese sauce. And add the final layer of vegan mince.

Now layer the final 4 lasagne sheets on top. Pour on the remaining vegan cheese sauce and spread out with a spoon.

Finally place the dish in the oven and bake for 20 minutes.

Remove from the oven and slice into 4 portions. Indulge!

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