High-Protein Gluten-Free Lasagna with Tofu Sheets & Cashew Cream
A protein-rich, gluten-free vegan lasagna using tofu sheets in place of pasta, a flavour-packed tomato-lentil-spinach sauce, and a silky cashew cream topping. Delicious, nourishing, and satisfying.
Takes 1 hourhour
Serves 6
Ingredients
Tofu Lasagna Sheets
1x 250g pack tofu sheets
Tomato-Lentil Sauce
1tbspolive oil
1medium onion
4clovesgarlic
1red chilli
1medium carrot
5sun-dried tomatoesdry, not in oil
1x 680g jar tomato passata
100gwalnuts
1x 400g tin cooked lentils
100gtomato purée
100gfresh spinach
1tbsptamari or soy sauce
1½tbspmaple syrup
½tspsalt
¼tspblack pepper
Cashew Cream
200graw cashews
350mloat milk
50mlneutral-tasting olive oil
Juice of 1/2 lime
Generous pinch of salt
¼tspblack pepper
Instructions
Make the Tomato-Lentil Sauce
Preheat oven to 180°C (fan).
Peel and finely chop the onion and garlic. Finely chop the chilli (deseed if preferred). Grate the carrot. Finely chop the sun-dried tomatoes. Roughly chop the walnuts. Rinse and drain the lentils. Roughly chop the spinach.
Heat the olive oil in a large pan over medium heat. Add onion, garlic, chilli, and grated carrot. Sauté for 5–6 minutes, stirring occasionally, until soft and fragrant.
Add sun-dried tomatoes, walnuts, lentils, and tomato purée. Stir well. Pour in the passata, then add tamari, maple syrup, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Stir in the chopped spinach and cook for 2–3 more minutes until wilted. Taste and adjust seasoning as needed.
Make the Cashew Cream
Add the cashew nuts to a blender along with oat milk, olive oil, lime juice, salt, and pepper. Blend until very smooth and creamy. Add more oat milk to loosen if needed and season to taste.
Assemble the Lasagna
Use a 25cm x 18cm x 6cm deep baking dish.
Spread a thin layer of cashew cream over the base.
Add a layer of tofu sheets, trimming to fit.
Spread over half the tomato-lentil-spinach sauce.
Add a layer of cashew cream on top of the tomato sauce
Add another layer of tofu sheets, then the remaining sauce.
Finish with a final layer of tofu sheets and top with the remaining cashew cream.
Bake
Bake in the oven at 180°C (fan) for 15–20 minutes, or until the top layer of cream is set and slightly golden.
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.
