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a photo of High-Protein Gluten-Free Lasagna with Tofu Sheets & Cashew Cream

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 hour

Serves 6

Ingredients
 

Tofu Lasagna Sheets

  • 1 x 250g pack tofu sheets

Tomato-Lentil Sauce

  • 1 tbsp olive oil
  • 1 medium onion
  • 4 cloves garlic
  • 1 red chilli
  • 1 medium carrot
  • 5 sun-dried tomatoes dry, not in oil
  • 1 x 680g jar tomato passata
  • 100 g walnuts
  • 1 x 400g tin cooked lentils
  • 100 g tomato purée
  • 100 g fresh spinach
  • 1 tbsp tamari or soy sauce
  • 1½ tbsp maple syrup
  • ½ tsp salt
  • ¼ tsp black pepper

Cashew Cream

  • 200 g raw cashews
  • 350 ml oat milk
  • 50 ml neutral-tasting olive oil
  • Juice of 1/2 lime
  • Generous pinch of salt
  • ¼ tsp black 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.
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