This lasagne was served at one of our recent women’s wellness retreats, after which we devoured flourless chocolate and raspberry cake served with coconut icecream and yoghurt.. followed by cups of tea by the fire. Such a treat. This lasagne was the perfect autumn dinner to share. Layered with roast vegetables, homemade tomato Napoli style sauce and homemade cashew cream this is one super delicious vegan friendly bake. After several requests I am finally sharing the recipe! I hope you love it as much as my retreat guests and I did. x
This makes a nice amount for 5-7 people.
- A lasagne dish
- 2 trays for roasting vegetables
- ~ 1/4- 1/2 of a Japanese pumpkin
- 1 large eggplant
- 2 medium zucchinis
- 2 tins of tomatoes or 1 bottle of passata
- Chilli flakes
- 1-2 garlic cloves
- Fresh or dried herbs (oregano, parsley, rosemary)
- Instant or fresh lasagne sheets
- Walnuts (or pecans)
- Coconut oil or coconut oil spray
- Olive oil
For the ‘bechamel’ cashew cream:
- 1.5 cups raw cashews
- 3/4 cup water
- tsp. (or more) of nutritional yeast
- Salt & cracked pepper
- A pinch of nutmeg
Firstly, preheat oven to 180 degrees Celsius. Then place cashews in a bowl of water, cover and pace in fridge (soaking them helps to create super creamy cashew cream).
Then, prepare your vegetables for roasting. Cut the pumpkin into slices about 2cm thick, I like to leave the skin on. Cut your eggplant into similar or thicker slices. Place all on baking trays (on baking paper if need) and spray with coconut oil and turn, such that all are lightly coated in oil. Season with salt and pepper and place in oven.
After about 25-20mins check the eggplant, and turn pieces over. The eggplant needs to be just golden brown on both sides. Once golden brown remove from oven. The pumpkin will take a little longer to soften.
Meanwhile, make your tomato sauce. Start with a splash of olive oil and garlic in a pan, sautee a little, then add tomatoes (or passata), herbs (I like to add dried oregano and rosemary and fresh chopped parsley), salt and pepper and a little water and simmer on low, stirring every now and then. You may like to add a little chilli and red wine too. Turn the heat off once the sauce has thickened just a little.
Now make your cashew cream. This is really easy! Place your soaked cashews (remove water) in a food processor or Nutri-bullet, with water, salt pepper and 1 tsp. nutritional yeast and blitz until smooth. Taste and season if need. You can also add some herbs if you like, for example fresh parsley. Put your cashew cream aside for now.
Once your pumpkin is done remove from oven and you are almost ready to assemble your lasagne. Leave your oven on at 180.
Slice the zucchini thinly, lengthways.
Now to start layering. Place a little tomato sauce in the bottom of your lasagne dish such that you have a thin coating, then layer with lasagne sheets, then pumpkin, eggplant and zucchini, then sauce, then top with dollops of cashew cream. Then start the layering again with lasagne sheets, vegetables, sauce and so on. You can add walnuts in the layers or just on top. I like to finish with a layer of lasagne sheets, then sauce, then cashew cream, cracked pepper, chilli flakes, walnuts and lots of pepitas.
Depending on how thick your sauce is you may need to add a little water to your lasagne (before placing in oven) to help the lasagne sheets cook. Bake in oven for 35mins, check at this time, if the walnuts and cashew cream top looks quite golden cover your lasagne with foil and bake a little longer. A total of 45mins of baking should be plenty, but every oven is a little different so longer may be required.
Serve with a green salad and warm crusty bread. So so good.