This gluten and dairy-free lasagna is an instant family pleaser. With a crispy cashew cheese crust and a rich tomato sauce, it's a nice hearty meal for the whole family to enjoy.
Serves: 8 people
Prep time: 30 mins
Cook time: 30 mins
What you need:
30cm x 40cm dish
4 Fresh lasagna sheets
500 grams of meat of choice. I used turkey mince. (if you want to make the lasagna vegan you can add extra veggies or a can of lentils.)
Bottle of passata
400 grams of diced tomato
2 medium onions
2 carrots grated
1 tablespoon of minced garlic
1/2 tablespoon of minced ginger
2 medium zucchinis grated
1/4 of a pumpkin or 350grams grated
2 bay leaves
Handful of basil
1 tablespoon of coconut oil
Salt and pepper to taste
5 sundried tomatoes
1 cup of raw cashews
100mls of vegetable stock
1 1/2 tablespoons of apple cider vinegar
50mls of olive oil
Preheat your oven to 180C fan-forced.
In a large pot heat tablespoon of coconut oil.
Add onion and carrot and cook until onion starts to brown.
Then add garlic and ginger and cook until fragrant.
Add the mince and cook until it browns.
Drain out the grease from the meat.
Then add the vegetables (pumpkin and zucchini and sundried tomatoes.)
Add the passata and the diced tomatoes and bring to a boil.
Add the bay leaves and basil, then bring to a simmer and cover with a lid.
Whilst the sauce is cooking start the cashew cheese.
Boil the cashews for 5 minutes or soak for 30 minutes in boiling water.
Add the apple cider vinegar, stock, oil, and the cashews to a food processor and blend until smooth.
Start to construct your lasagna.
Add a layer of sauce to the bottom of your dish (we used a 38 cm x 25 cm x 5.7 cm dish) so it is fully covered. Then add a sheet of lasagna over the sauce.
Repeat step 14, 3 more times. The last layer of the lasagna should be a fresh pasta sheet.
Evenly coat the top layer of pasta with the cashew cheese.
Place in your oven for 30 mins, or until the cheese is golden brown.
Remove from the oven and let it sit for 15 minutes.
Cut into 8 pieces and enjoy!