A dairy-free 100% vegan, gluten-free paleo recipe that tastes absolutely phenomenal and takes half the time of regular lasagna!
Colder weather (and in Southampton’s case SNOW!) causes us to want heartier and more comforting foods. Southampton fortunately wasn’t graced with the treacherous snowfall most other parts of the UK were last week (and thankfully I only had to reschedule a couple of personal training clients and cancel one Boot camp class!)
But I’d like to take this opportunity to shout out and acknowledge every emergency service rescue worker who helped to get the UK moving again, and the folk of Southampton home safe and sound. And to every resident who unfortunately lost power/water at any point. Looks like the disruptive weather is finally behind us, so normal service will resume!
Back to the recipe. Many of you have already enjoyed my semi-raw Lasagna recipe (and I am flattered to have had such great feedback) so if you too have tried it, you’ll notice a couple of aspects (ie, the sauces) are the same in this recipe!
This one also contains cherry tomatoes and spinach, and my husband thinks it tastes more like the ‘traditional’ lasagna so many of us are used to. And that many of my boot camp attendees have told me they are missing! So fear not, once you’ve tasted how amazing this is then it’ll be a thing of the past 😉
The vegan cashew cheese topping can also be found as part of my pizza recipe (which is a perfect example of how versatile it is!) and if like me you can’t get enough then you can always double the quantities to make a thicker topping.
Enjoy! Gen x
- 2 large courgettes, sliced thinly
- 1 cup organic cherry tomatoes, halved
- Handful fresh organic baby spinach
- 3 large organic tomatoes and 1 handful organic cherry tomatoes
- 1/2 cup sundried tomatoes
- 2 medium garlic cloves
- ¾ tsp pink Himalayan sea salt
- ½ cup fresh basil
- 2 cups pine nuts soaked for 4-6 hours, drained and rinsed
- 2 Tbs. lemon juice
- 2 Tbs. tamari
- ½ cup water
- 1 medium garlic clove
- ½ Cup organic Raw Cashew nuts (soaked overnight or for at least 4 hours)
- 1 Cup Water
- 3 Tablespoons + 2 teaspoons organic Tapioca Flour
- 1 Tablespoon Nutritional Yeast
- 1 teaspoon organic Apple Cider Vinegar
- ½ teaspoon pink Himalayan Salt
- ¼ teaspoon Garlic Powder
- Preheat your oven to 200C.
- Make the sauces by blending all the white sauce ingredients in your blender until smooth. Transfer to a container and set aside.
- Rinse your blender and make the marinara sauce. Transfer to a container and set aside.
- Arrange your courgette slices in a thin layer on the bottom of a square baking tray.
- Spread a thin layer of the marinara sauce on top of the courgettes, followed by a layer of white sauce.
- Top with a few halves of the cherry tomatoes and a few spinach leaves.
- Arrange another layer of the courgette slices on top, then repeat until all the sauces are used up (usually about 3-4 layers) finishing with a layer of courgette strips.
- Transfer to the oven and make your cashew cheese.
- Drain and rinse the cashews.
- Add them and all the remaining ingredients to a blender
- Blend until completely smooth (very watery consistency)
- Pour into a small saucepan over medium-high heat
- Start stirring it immediately and continually stir as it cooks
- It will start to form clumps, and will firm up quite quickly
- Continue to cook and stir to make sure it has thoroughly cooked and firmed up. It will be stretchy like traditional mozzarella.
- Remove lasagna from oven and pour cashew cheese over the top, make sure you spread it evenly to cover the whole thing.
- Return to the oven and cook until cheese has started to brown.
- Allow to cool slightly before serving.