I found this recipe on the internet, tried it out and it came out very nicely! I highly recommend it. The only thing is I used twice as much cashew cream and it tasted even better! I also put some vegan cream cheese on top.
Seriously, it was the nicest vegan lasagna I have ever had!
Smoky Vegan Spinach Lasagna
Serves three, or two very hungry people
- Cashew Cream Ingredients (I used twice as much)
- 1 cup cashews + 1 cup boiling water
- Handful of basil leaves
- 1/4 tsp salt
- Tomato Sauce Ingredients
- 1 tbsp olive oil
- 1 clove garlic, crushed
- About 550-600g tomatoes, diced
- Pinch of sugar
- Pinch of salt
- Filling Ingredients
- 1 large onion (or two small), diced
- 1 cup (about 100g) vegan mince (ďground beefĒ)
- 1-2 tbsp vegan margarine
- 4 cloves garlic, crushed
- 450g fresh spinach
- 1 small block extra firm smoked tofu, crumbled
- Vegan lasagne noodles for 3 layers
- First preheat the oven to 200 celcius before moving on to the cashew cream. In a medium bowl, combine the boiling water with the cashews and set aside for at least 20 minutes while you prepare the lasagne filling and red sauce.
- Add the margarine to a frying pan until melted. Add the onion and fake minced beef until just browned. Stir in the garlic and cook another minute until fragrant. This doesnít have to be completely cooked as it will cook further in the oven.
- In a large saucepan add 1 tablespoon of water along with the spinach (no, you donít need more water than this) and cook over a meium-high heat until the spinach begins to wilt. Add the spinach in handfuls as it cooks down until itís all cooked. Drain and toss in with the mince mix above.
- For the red sauce simply fry, on medium heat, the garlic in a tablespoon of olive oil for about 30-60 seconds. Donít let the garlic brown because it will ruin the flavour of the sauce. Stir in the tomatoes (I prefer them to be skinned, but this isnít mandatory) along with a pinch of salt and sugar and allow to cook a further 5-10 minutes.
- Finish the cashew cream by putting the cashews and their soaking water into a high-powered blender or small food processor. Add the basil leaves and 1/4 teaspoon of salt before blending to a smooth and creamy sauce.
- Donít forget the pre-cook the lasagne noodles if needed. Follow the directions on the packet (if itís homemade pasta my personal preference is to dunk in boiling water for 30 seconds first).
- To put the dish together put a few tablespoons of the red sauce on the bottom of a 10″ x 7″ (-ish) rectangular baking dish. Place one layer of noodles on the sauce and top with half of the spinach and mince mixture, along with a handful of crumbled tofu. Pour 1/2 of the cashew cream over this as well as several tablespoons of red sauce before adding a second layer of noodles. Add the other half of the mince and the rest of the tofu crumbles. Pour another 1/2 of the cashew cream and a few tablespoons of red sauce on top before adding your third layer of noodles. Top the third layer of noodles with the rest of the tomato-based sauce.
- Bake for about 30 minutes, or until browned lightly around the edges. You may need to reduce times for fan/convection ovens.