This is literally a one pot lasagna, no oven needed. We cook the lasagne by soaking the sheets in boiling water while making the tomato sauce and then top it all off with a cashew cheese. We think it is epic,  super original and we found it to be a real breakthrough!! Really well worth making.

INGREDIENTS

Serves 4-6 Takes 45 minutes White Sauce:

  • 150ml veg stock
  • 250g raw cashew nuts
  • cashew cream
  • 50ml oil (olive/sunflower)
  • 1.5 tbsp apple cider vinegar/lime juice
  • 3 tbsp nutritional yeast (optional)
  • pinch salt
  • pinch black pepper
  • Optional but nice additions: ½ tsp onion powder and ½ tsp garlic powder

Tomato Sauce:

  • 1 onion
  • 3 cloves garlic
  • ½ red chilli
  • 200g mushrooms
  • 1 courgette
  • 100ml red wine
  • 5 sun-dried tomatoes
  • 2 tins of chopped tomatoes
  • 100g tomato puree
  • 1 tbsp maple syrup
  • ½ tsp salt
  • ¼ tsp black pepper

250g lasagne sheets (½ pack) Oil for brushing the lasagne sheets (2 tablespoons)

INSTRUCTIONS

  • First step, soak the cashew nuts for the cream in 300 ml water for 30 mins (not essential at all but recommended particularly if you don’t have a high speed blender such as a nutribullet).  Boil a full kettle. Pour the boiling water into a large bowl. Using a pastry brush, brush each side of each of the lasagna sheet with oil so they are properly coated and add them to the boiling water (oiling them will stop them sticking together while cooking in the boiling water)   Tomato sauce Peel and finely chop the garlic and onion, finely slice the mushrooms and slice the courgettes into thin half wheels. Chop the chilli finely removing the seeds if you prefer less heat, but include the seeds if you like a little spice. Lastly chop the sundried tomatoes very finely (easiest if you use a scissors).   Get a wide oven proof pot (no plastic/wooden handle and ideally similar height/depth as a casserole dish) and put the heat on your hob to high. Add 2 tablespoons of oil to the pan and leave to heat up, once hot add the onion, garlic and the chilli and fry for 2 mins, stirring regularly until the garlic is going golden and the onions are going transparent. Now add the mushrooms and the courgettes and continue to fry for about 3 minutes stirring regularly.   Next add the 100ml of red wine and allow to reduce/absorb for 2 mins. Then add the 2 tins of chopped tomatoes in together with the sun dried tomatoes, ½ tsp salt, maple syrup, black pepper and the tomato puree, bring to the boil, then reduce the heat and leave simmer for 10 minutes then turn off heat.   Cashew cream (make while tomato sauce is simmering) Drain and rinse the soaked cashews. Add in all of the ingredients for the cashew cream in a blender and blend until really smooth.   Layering up Remove half the tomato and veg mixture and put aside. Remove the lasagne sheets from the bowl of water and use them to form a layer of lasagne sheets on top of the base tomato and veg mix, cut the sheets with a scissors so that they properly fit the pot, (don’t overlap and cover the pot), spoon on half of the cashew cheese and spread it to the edges so that it is nice and even. Add back in the remaining tomato and veg mix and spread out evenly. Top with a layer of lasagna sheets as you did above (cutting sheets so that there are no sheets overlapping) and then spoon on the remaining cashew cheese on top and spread smooth and evenly.   Once layered up put a lid on top  of the pot and cook on hob for further 5-10 minutes. If you have time and do have a grill, remove the lid and place in the grill for 5-10 minutes until it starts to golden (nice to do but not essential at all). Remove and enjoy!

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