Vegan and gluten-free lasagna

Don’t be fooled by the ugliness of this dish, this is perfect comfort food for a cold winter night.

Vegan and gluten-free lasagna

  • Servings: 4-5
  • Difficulty: Easy
  • Print

Ok, it's hard to make good lasagna look tasty... so apologies for photos that look average at best, but this is good lasagna, I promise 🙂 Perfect to feed a family and keep warm on a cold night


Ingredients

  • 1 brown onion
  • 1/2 cup of carrot cut in very small cubes
  • 2 cloves of garlic
  • 1 tin (400g) of brown lentils, rinsed
  • 1/2 cup of red wine
  • 1 bottle of passata (700ml)
  • 1/2 cup of water
  • 1 tin (400g) diced tomatoes
  • 2-3 tablespoons of tomato paste (optional)
  • 2 large brown mushrooms, cut very small
  • 1 small stalk of celery cut in very small cubes
  • 4 tablespoons of walnuts, soaked in warm water for 15 minutes(optional)
  • 1 teaspoon of Italian herbs
  • 3 bay leaves
  • salt / pepper
  • 1 cup cashews*
  • 1 cup of water
  • 1 tablespoon of tapioca flour
  • 1 tablespoon of nutritional yeast
  • 1 packet of gluten-free lasagna sheets
  • a big handful of vegan cheese

Directions

  1. In a large pan, heat up a dash of olive oil or oil, and add the onion, garlic, carrot, celery and cook for 5-6 minutes until the onion becomes transparent. Reduce to low heat and add 1 and 1/2 cup of passata, with 1 cup of water.
  2. In your food processor, place the lentils, the mushroom, walnuts if using, tomato paste if using, and 1 cup of the chopped tomato. Process until the mix resembles a “mince” – do not overdo it, otherwise it will be mushy, you want to keep some texture.
  3. Add the “mince” to your pan, add the Italian herbs and bay leaves as well as the remainder of the tinned tomato. Cook on low heat until all ingredients are cooked and soft (20 minutes if your veggies are cut small). (If you have used walnuts they will keep some texture). Adjust salt / pepper to taste.
  4. Preheat your oven to 175 degrees Celsius. In a food processor or ideally a high speed blender, mix the cashews with water. Blend until smooth. Add the Tapioca and the nutritional yeast and blend well. Transfer the mixture to a small saucepan and heat up only a little bit until it thickens. Don;t overdo it or it will thicken too much to go on your lasagna.
  5. In a large dish, add the rest of the passata. Add a bit of the “veggie mince” then layer the lasagna sheets, the veggie mixture. MAke sure you cover the lasagna sheets well so they will cook. When you have used all of the pasta sheets and sauce, finish with a layer of your cheese sauce and top up with vegan cheese.
  6. Place in the oven for about 35-40 minutes (the actual length will depend on the brand of your lasagna sheets, everything else is already cooked). When the pasta is well cooked through, it is ready to serve. (If you do not want to have the crispy top you can cover the lasagna too.
  7. Cut, serve and enjoy 🙂

  • If you do not have a high speed blender, or if you don’t digest nuts very well, soak the cashews overnight or at least 15 minutes in hot water


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