Who says lasagne has to be oily and fatty? This meat-free version is ridiculously healthy, full of flavour and makes enough to enjoy all week. Serve with a salad.
1.5 cups cashews
1.5 cups ricotta
Juice of 1 lemon
1 tsp cinnamon
1 cup water
2 x 400g can diced tomatoes
2 tbsp minced Italian herbs
½ hot chilli, finely chopped
1 onion, finely chopped
1 tsp garlic
2 tbsp tomato paste
2 large zucchinis
½ peeled large butternut pumpkin
1 large eggplant
1 packet gluten-free lasagne sheets
½ cup shredded parmesan
- Preheat the oven to 200C.
- Start with the tomato sauce. Heat a large pot on the stove. Add the onion, garlic and chilli, along with a dash of olive oil. Lightly fry for a few minutes, then add all the other ingredients. Stir well. Bring to the boil, reduce the heat and allow the sauce to simmer for 30 minutes, uncovered.
- While that’s doing its thing, make your way to the vegies.
- Thinly slice them all so they form large, long strips. Space them out across a few baking trays and sprinkle with salt. You’ll notice some water drops appear on them – this is good; we want to remove as much moisture as possible. After about 10 minutes, stick them in the oven for another 10 minutes or so. Remove and set aside.
- Next up is the incredible white sauce. This is my favourite part.
- Add all the ingredients to a blender and whiz until smooth. This should be thick and creamy and oh so delicious. Keep covered until you’re read to use it.
- Once the tomato sauce is done, add a thin layer to the bottom of your lasagne dish. Add a layer of pasta sheets, then spoon over some white sauce. Make sure the sheets are fully covered with both sauces so they don’t dry out in the oven.
- Now add a layer of zucchini strips lengthwise down the dish. Now add a layer of eggplant horizontally, then the pumpkin vertically. (Or whatever. Don’t overthink it; just try to make it a bit ‘thatched’.)
- Top with some tomato sauce, more lasagne sheets and white sauce. Continue to do this until you finish with lasagne sheets at the top with tomato sauce underneath them. Spoon over a thick layer of white sauce, then sprinkle over the parmesan.
- Turn the oven down to 170C. Stick your lasagne in the oven and bake for 45-60 minutes. I recommend checking it after about 30 minutes. I noticed my cheese was cooking really quickly, so I covered it with foil to stop it from burning while the rest of it cooked.
- Once it’s done, remove from the oven and let it sit for 15 minutes or so before serving.