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Lasagna Plant-Based Gluten-Free


It comes a surprise to the senses, rich, indulgent and super healthy!



Lasagna Plant-Based Gluten-Free

A surprisingly delight for the taste buds, rich and indulgent.
Prep Time 4 hours
Course Main Course
Cuisine Italian
Servings 8

Equipment

  • 1 high-speed blender
  • 1 Food processor
  • 1 Oven

Ingredients
  

Red sauce (Ragu Sauce)

  • 2 onions / spring onions bunches
  • 5 cloves garlic
  • 500 gr mushrooms
  • 2 jars / tins organic jackfruit
  • 300 gr ground walnuts
  • 500 ml organic tomato passata / chopped tomatoes
  • 70 gr organic tomato paste
  • 4 bay leaves
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika powder / smoked paprika powder
  • 1/2 bunch fresh parsley
  • 1/2 tsp sage
  • 1 tsp himalaya / sea salt
  • 200 grams shredded vegan cheese / vegan parmesan - optional.

White Sauce / Beschamel Sauce

  • 400 gr previously soaked cashews ( 4to 5 hours in hot water or overnight in cold water)
  • 3-4 tbsp freshly squeezed lemon juice
  • 1 or 2 clove garlic
  • 1 tsp onion powder / flakes - optional
  • 1/2 tsp himalaya salt / sea salt
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper
  • 150 ml water / plant based milk

Red Lentil Lasagna Sheets - 9 sheets or more

    Instructions
     

    To make the red sauce:

    • Make sure you have your cashews soaked overnight ideally or 4 to 5 hours in hot water.
    • In a food processor ground your walnuts.
    • Prepare the jackfruit: remove form containers and give it a good rinse. Use your fingers to make it look like shredded, remove very tough parts, chop finely.
    • Chop the mushrooms finely by hand or in a food processor.
    • In a large pan sautee chopped onions and finely chopped garlic with a bit of avocado oil and adding water incrementally.
    • Add all spices except for salt once the onions and garlic are cooked.
    • Add mushrooms and cook until they release water and shrink.
    • Add the jackfruit to the pan as soon as there is enough room for it.
    • Cook mushroom with jackfruit and onions, garlic and spices for at least 10 minutes. Jackfruit needs enough time to cook and absorb flavors.
    • Add ground walnuts.
    • Next add tomato paste and the tomato passata / chopped tomatoes. Let simmer 15 minutes or so.
    • Add salt to taste, chilli flakes / cayenne pepper if desired, fresh parsley or fresh basil.
    • If the sauce is too runny, using a ladle remove extra liquid and add it to the pan into which the lasagna will be assembled and then baked.
      The sauce needs to have consistency, it's not suppose to be too runny.
    • Allow enough time for the jackfruit and the walnuts to cook and soften. This is not a quick dish.

    To make the white sauce:

    • In a high speed blender add the soaked cashews and all the other ingredients.
    • Add the liquid ( water or plant-based milk ) a little bit below the level of cashews. We need a rather thick consistency but pourable.
    • Blend everything until smooth.

    To assemble lasagna:

    • On the bottom of the pan we add some red sauce, or the extra runny sauce.
    • Lay out the first 3 sheets.
    • Spread red sauce evenly.
    • Spread white sauce evenly on top of the red sauce layer.
    • Add shredded vegan cheese / vegan parmesan as a next layer - optional.
    • Add the next lasagna sheets layer.
    • Repeat 3 times at least. The lasagna will be as tall as the pan allows it.
    • Cover with a larger pan, or with parchment paper and a tray on top of the parchment paper.
    • Bake at 200 C or 400 F for at least 45 minutes.
    • Remove from oven, cut into portions and enjoy!

    Notes

    • I recommend making the sauce a day ahead.¬†
    • Lasagna can be assembled and then freezed, also.
    • Any extra-sauce can also be freezed and used to make another lasagna or for other¬† dishes.
    Keyword cashew based bechamel, cashew white sauce, jackfruit, plant-based ragu, vegan lasagna

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