This is a really straightforward and tasty lasagne that’s low in fat. Instead of a traditional flour-based white sauce, we make a super tasty and simple cashew ‘cheese’ sauce. It bakes perfectly in the air fryer, leaving you wanting more!
Takes
Serves 6
Ingredients
For the Lasagne
250glasagne sheets(½ pack)
For the White Sauce (Cashew Cream)
150graw cashew nuts
300mloat milk
3tbspnutritional yeast(optional)
1tsplemon juice
⅓tspsalt
½tspblack pepper
½tspgarlic powder(optional)
For the Tomato Sauce
1onion(peeled and finely chopped)
3clovesgarlic(minced)
1medium carrot(grated)
150gmushrooms(finely sliced)
1sweet potato(350g, cut into bite-sized pieces)
½red chilli(finely chopped, omit if you prefer less spice)
2x 400g tins chopped tomatoes
100gtomato purée
1tbspmaple syrup
1tspsalt
½tspblack pepper
2tbsptamari or soy sauce
Instructions
Preheat the Air FryerPreheat the air fryer to 180°C.
Cook the Sweet PotatoChop the sweet potato into bite-sized pieces. Place them in the air fryer with a pinch of salt and 5 sprays of oil (or ¼ tsp).Bake for 20 minutes, then set aside.
Make the Cashew CreamPlace the cashew nuts in a small pot and cover with boiling water. Simmer for 10 minutes to soften them. Once softened, drain and rinse the cashews.Put all the cashew cream ingredients (oat milk, cashews, nutritional yeast, lemon juice, salt, black pepper, and garlic powder) into a blender. Blend until smooth, which should take about 2 minutes. Taste and adjust seasoning if needed.
Make the Tomato SauceHeat a wide non-stick pan on high heat. Once hot, add a few sprays of oil, then the chopped onion, mushrooms, and a pinch of salt. Cook for 5 minutes, stirring regularly. If the vegetables start to stick, add 1 tbsp water or a few sprays of oil to deglaze the pan.Add the tamari/soy sauce and mix to coat the vegetables. Next, add the grated carrot, garlic, and chilli. Cook for 3 minutes, stirring regularly. If any vegetables start to stick, add water or oil as before. Cook until the onions begin to brown at the edges and the mushrooms are reduced.Add the chopped tomatoes, tomato purée, maple syrup, salt, black pepper, and the baked sweet potato. Bring to a boil, then reduce heat and simmer for 10 minutes. Taste and adjust seasoning if needed. Set aside.
Assemble the LasagnePreheat the air fryer to 180°C again. Spread a thin layer of cashew cream on the bottom of a lasagne tray.Add a layer of lasagne sheets, breaking some to fit and ensuring no overlaps (overlapping sheets won't cook properly).Spread half of the tomato sauce evenly over the lasagne sheets.Add another layer of lasagne sheets on top of the tomato sauce.Spread half of the remaining cashew cream over the lasagne sheets.Add the rest of the tomato sauce and spread evenly.Add another layer of lasagne sheets.Finally, top with the remaining cashew cream.
Cook the LasagnePlace the assembled lasagne in the air fryer and cook at 180°C for 20 minutes.
ServeOnce cooked, allow the lasagne to cool slightly. To cut the lasagne easily, use kitchen scissors. Serve and enjoy!
Join our Recipe Club with over 600 delicious recipes today
Never Run Out Of Ideas Or Inspiration!
New Recipes Added Every Week
Easy To Follow Meal Plans
Available On Any Device
Only €3.99 Per Month
Recipe Club
Unlock the Ultimate Plant-Based Culinary Experience with The Happy Pear Recipe Club!
Dive into 600+ mouthwatering recipes designed to nourish your body and tantalise your taste buds. Join our ever-growing, supportive community of food enthusiasts and take the first step on your journey to a healthier, happier you.
