Hello my beautiful plant based friends.
Today we are making a lasagne.I was tossing up making this one raw or baked, but than decided to bake it. My hubby prefers cooked over raw foods, but don’t worry I sneak in lots of raw into his diet…
2 zucchini – mandolin into thin slices
1 sweet potato mandolin into thin slices
Hand full of cherry tomatoes halved
2 red capsicum
1 1/2 cup of milk – almond, soy or rice is fine
4 large garlic cloves
2 Tbl dried parsley or hand full fresh
1/2 cup nutritional yeast
2 Tbl starch of your choice, I used arrowroot
salt and pepper to taste
1 cup cashews – raw
3/4 cup milk – almond, soy or rice
1/2 nutritional yeast
1 Tbl lime juice
2 tsp garlic powder
2tsp onion powder
Cheese sauce: (This sauce is even better if you make the day before.) Soak cashews in hot water and set a side
Capsicum sauce: Roast Capsicums in a preheated oven 200°C for about 30 – 40 mins or until it blackens. then peel the skin off, remove seeds and stalk. Place in blender with 1.5 cups milk, garlic, parsley, yeast and some salt and pepper. Blend until smooth. Transfer to saucepan and bring to a simmer. Then add as much of the starch as you like until the sauce is nice and think. (I place starch in a small bowl with a little water let it dissolve before adding to the sauce to stop clumping).
Cheese sauce: Drain your soaked cashews and blend with the rest of the cheese sauce ingredients, add more nuts if to runny add more milk if too thick.
Now you can start layering your lasagne. I did a layer of potato, zucchini and then 1/4 red sauce and a little cheese sauce then top with a few halved tomatoes. Then potato, zucchini and red sauce to the top. On the top layer finish with the cheese sauce and garnish with left over tomatoes or get creative.
Baked at 180°C for 40 mins. This will serve 4 with a big side salad.