Gluten-free Vegan Lasagna

Gluten Free Vegan Lasagna

This is one of my most favourite recipes. It's super easy, light and bursting with energy and taste.
Serves: 2 people as a main
Serves 4 for people for a picnic lunch ( see bottom for serving suggestions)
250 g mushrooms, sliced
1 finely chopped carrot
5 big tomatoes, finely chopped
2 tsp dried thyme
2 tsp dried oregano
1 tbsp jaggery/brown sugar/coconut sugar
 150 ml cashews
1 tsp lemon juice
3 tbsp Olive oil
1 courgette
Salt, Pepper, oil 



 Here we go:
Turn the oven on 200 c



Heat a frying pan with the olive oil and add the sliced mushrooms. Season with salt and pepper. Fry on medium heat for about 5 minutes till they are just before done.

Remove the mushroom from the pan and keep aside.


Tomato sauce:

Keep the pan hot. Add oil and the finely chopped carrot, keeping the heat high. 1-2 minutes and the carrot goes slightly glazy, shiny and almost see-through.

- Add the tomatoes, thyme, oregano, salt and jaggery (or your preferred sweetener). Fry till the tomatoes go mushy and it all become one.


Cashew cheese:

Blend cashews, olive oil and lemon.


Making the sheets:

Thinly slice the courgette on the long side. I used a carrot peeler to get them really thin..


Now the fun part:

- Layer the lasagna in a ovenproof dish 21cm x 14cm x 8 cm:

- Making 3 layers: Begin with courgette, then tomato sauce then mushrooms and again : courgette, tomato, mushrooms, and a last time courgette, tomato, mushrooms.

- Finish with a layer of cashew cheese.

- Place in oven and bake for 20 minutes till the cheese goes slightly brown on top.

- Remove from oven and let cool for 10 minutes before slicing this delicious tasty wealthy lasagna.

-Vegan Picnic in the English Summer Sun with the blue sky above and the yellow fields around.jpg

Pack a lunch bag with high prana vegan slaw, This gluten-free lasagna, steamed sweet potato and a rye bread peanut butter sandwich. Saddle your bikes and pick up a few friends, this is a perfect pit stop lunch for a spring day out!