Gluten-free Vegan Lasagna
Serves 4 for people for a picnic lunch ( see bottom for serving suggestions)
| Ingredients | |
| 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 | |
|
|
|
| 1) |
Mushrooms: 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. |
| 2) |
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. |
| 3) |
Cashew cheese: Blend cashews, olive oil and lemon. |
| 4) |
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.
-
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!
