The best vegan lasagna for your date
Cuisine: Italian
Author: Annelina Waller
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Your perfect date dish. The lasagna is gluten-free, easy, quick and guaranteed to taste good. Plus, you don't need any fancy ingredients.
Ingredients
  • 6-8 no-boil lasagna pasta, I used pea lasagna.
  • Beshamel:.
  • 100 g cashews, soak in hot water for min. 30min.
  • 100 ml vegetable broth
  • 2 tbsp yeast flakes (love the ones from Vitam or Fairment).
  • Bolognese:
  • 2 tsp olive oil
  • 1 onion
  • 800 g tomato sauce from a jar, chunky
  • 200 g smoked tofu (love the one from Taifun)
  • 1 tbsp soy sauce
  • 1 tsp. oregano or ital. herbs
  • pepper and salt to taste
  • Vegetables:
  • 350 gr. / 1 small eggplant
  • 125 gr. / 1 medium zucchini
  • 100 gr. / 1medium carrot
  • Optional: vegan processed cheese (have used simply V)
Instructions
  1. Soak the cashews in hot water for at least 30 minutes, longer if you plan ahead.
  2. In the meantime, chop the onion and sauté in a pan in olive oil until translucent. Add the tomato sauce, add the smoked tofu, spices and simmer for 8 minutes.
  3. In the meantime, finely slice the vegetables.
  4. Put the cashews with the yeast flakes and vegetable broth in a blender and blend until creamy or puree with a magic stick.
  5. To layer, first cover the bottom of the lasagna dish with a thin layer of bolognese. On top, place a layer of lasagna noodles. Layer a layer of bolognese over the pasta and vegetables on top. Then the cashew sauce and another layer of noodles. Again a layer of sauce, vegetables, sauce and another layer of noodles. The noodles should be surrounded by sauce on both sides. Repeat this process until everything is used up. I finished with the bolognese and added vegan cheese on top.
  6. Bake in an oven preheated to 200 °C top/bottom heat for about 40 - 45 minutes.
Recipe by Annelina Waller at https://annelinawaller.com/vegan-lasagna-for-your-first-date/