CategoryDifficultyIntermediate

This vegan lasagne is our ABSOLUTE FAVOURITE recipe from our new book!! It’s so delicious and hearty, we haven’t been able to find a single person that doesn’t like it yet! A real crowd pleaser.

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
 1 celeriac
 1 medium sweet potato
 oil
 salt
 2 handfuls baby spinach
For tomato sauce:
 2 tbsp oil
 1 medium sized onion chopped
 4 cloves garlic chopped
 1 chopped red chili
 200 g chopped mushrooms
 1 finely chopped courgette
 1 bay leaf
 100 ml red wine
 8 finely chopped sun dried tomatoes (not in oil)
 tins chopped tomatoes
 100 g tomato puree
 ½ tsp salt
 ¼ tsp black pepper
 1 ½ tbsp maple syrup or a different sweetener of your choice
 1 handful of baby spinach
For cashew “cheese” white sauce:
 200 g cashew nuts
 100 ml vegetable stock
 50 g fresh basil (just leaves)
 juice of one lime
 150 ml olive oil
 1 tsp salt
 ¼ tsp black pepper

Instructions
1

Preheat your oven to 180 degrees celcius

2

Cut the gnarly bits off the celeriac and chop the remainder into about 1/2 cm thick slices

3

Lay them flat on a baking tray and drizzle with oil and a little bit of salt

4

Chop your sweet potato into bite sized pieces and add oil and salt

5

Leave both to roast for 25 minutes

6

To start making your tomato sauce add 2 tbsp of oil into a medium sized pot

7

Add onion, garlic and chili to pot. Cook for about 4 minutes until onion goes translucent and garlic starts to brown

8

Add mushrooms, bay leaf and courgette to the pot. Fry for 5 minutes

9

Mix in the wine and then add the sun dried tomatoes

10

Pour in your two tins of chopped tomatoes and the tomato puree, add the 1/2 tsp of salt , 1/4 tsp black pepper, maple syrup and a handful of baby spinach

11

The sweet potato and celeriac should now be ready. Add the sweet potato to the tomato sauce.

12

To make white sauce, add cashew nuts, vegetable stock, basil, lime juice, olive oil, salt and pepper together, and blend in a food processor

13

Layer about half the cashew sauce onto a lasagne tray. Next, generously lay half the celeriac over the sauce. Then, pour your tomato sauce over, covering with a thin layer of baby spinach.

14

Cover the spinach with the rest of the celeriac. Pour the remainder of the cashew cream sauce over the top.

15

Bake for about 20 minutes at 180 degrees celcius.

16

When it starts to brown, it’s ready to serve!

Ingredients

Ingredients
 1 celeriac
 1 medium sweet potato
 oil
 salt
 2 handfuls baby spinach
For tomato sauce:
 2 tbsp oil
 1 medium sized onion chopped
 4 cloves garlic chopped
 1 chopped red chili
 200 g chopped mushrooms
 1 finely chopped courgette
 1 bay leaf
 100 ml red wine
 8 finely chopped sun dried tomatoes (not in oil)
 tins chopped tomatoes
 100 g tomato puree
 ½ tsp salt
 ¼ tsp black pepper
 1 ½ tbsp maple syrup or a different sweetener of your choice
 1 handful of baby spinach
For cashew “cheese” white sauce:
 200 g cashew nuts
 100 ml vegetable stock
 50 g fresh basil (just leaves)
 juice of one lime
 150 ml olive oil
 1 tsp salt
 ¼ tsp black pepper

Directions

Instructions
1

Preheat your oven to 180 degrees celcius

2

Cut the gnarly bits off the celeriac and chop the remainder into about 1/2 cm thick slices

3

Lay them flat on a baking tray and drizzle with oil and a little bit of salt

4

Chop your sweet potato into bite sized pieces and add oil and salt

5

Leave both to roast for 25 minutes

6

To start making your tomato sauce add 2 tbsp of oil into a medium sized pot

7

Add onion, garlic and chili to pot. Cook for about 4 minutes until onion goes translucent and garlic starts to brown

8

Add mushrooms, bay leaf and courgette to the pot. Fry for 5 minutes

9

Mix in the wine and then add the sun dried tomatoes

10

Pour in your two tins of chopped tomatoes and the tomato puree, add the 1/2 tsp of salt , 1/4 tsp black pepper, maple syrup and a handful of baby spinach

11

The sweet potato and celeriac should now be ready. Add the sweet potato to the tomato sauce.

12

To make white sauce, add cashew nuts, vegetable stock, basil, lime juice, olive oil, salt and pepper together, and blend in a food processor

13

Layer about half the cashew sauce onto a lasagne tray. Next, generously lay half the celeriac over the sauce. Then, pour your tomato sauce over, covering with a thin layer of baby spinach.

14

Cover the spinach with the rest of the celeriac. Pour the remainder of the cashew cream sauce over the top.

15

Bake for about 20 minutes at 180 degrees celcius.

16

When it starts to brown, it’s ready to serve!

Gluten-Free, Dairy-Free Lasagna

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