Vegan lasagna
Ingredients
- lasagna sheets
- vegan cheese
Tomato sauce
- 1 tbsp olive oil
- 75 g soya mince
- 2 onions
- 450 g tomato sauce
- dry basil
- dry oregano
- black pepper
- salt
- garlic powder
- onion powder
Cashew cream
- 200 g tofu
- 45 g cashews
- 75 g oat cream
- 5 ml soy sauce
- garlic powder
- 1/2 of a lemon juice
- black pepper
- salt
Instructions
Tomato sauce
- Heat olive oil in a pan and add chopped onions.
- Cook onions for about 5 minutes and stir frequently.
- Add presoaked soya mince and all of the spices (dry oregano, basil, garlic powder, salt and black pepper). Mix it all together.
- Add tomato sauce and cook for another 5 minutes.
Cashew cream
- Soak cashews for about an hour.
- Add all of the ingredients in a blender and mix into a smooth cream.
Assemble the lasagna
- Spread tomato sauce on the bottom of the baking pan.
- Spread cashew sauce over tomato sauce.
- Cover with lasagna sheets (we soaked them in hot water for about a minute so they got a bit soft).
- Cover lasagna sheets with tomato sauce, add cashew sauce and spread some vegan cheese on top.
- Repeat these steps 2 more times.
- Finish with tomato sauce and put some vegan cheese and cherry tomatoes on top.
- Bake 40 minutes on 200°C.