One-Pot Vegan Lasagne

by The Happy Pear

This super tasty dish is well worth making. The tomato sauce is really rich and works well topped with the cashew cream cheese and the pasta sheets. The nutritional yeast is a good vegan substitute for Parmesan cheese, but you can leave it out.

5 people 45 minutes 15 minutes

Ingredients

1 box Lasagne Sheets

For the Cashew Cream:

0.5 tsp Garlic Powder optional
3 tbsp Nutritional Yeast optional
0.5 tsp Onion Powder optional
300 g Raw Cashew Nuts
1.5 tbsp SuperValu White Wine Vinegar or lime juice
150 ml Vegetable Stock
300 ml Water

For the tomato sauce:

0.25 tsp Black Pepper
800 g Chopped Tomatoes
3 cloves Garlic finely chopped
1 tbsp Maple Syrup
200 g Mushrooms finely sliced
2 tbsp Olive Oil
1 - Onion finely chopped
100 ml Red Wine
0.5 tsp Salt
5 - Sun Dried Tomatoes in Oil drained and finely chopped
1 - SuperValu Courgette halved and thinly sliced
0.5 - SuperValu Fresh Red Chilli deseeded and finely chopped
100 g SuperValu Tomato Purée

Method

First soak the cashew nuts in the water for 30 minutes.
Preheat the oven to 180°C/gas mark 4.
Heat the oil in a large ovenproof pot set over a high heat on the hob. Add the onion, garlic and chilli and fry for 2 minutes, stirring regularly, until the garlic is turning golden and the onions are turning transparent. Now add the mushrooms and courgette and fry for 5 minutes, stirring regularly.
Add the red wine and allow to reduce for 2 minutes, then add the chopped tomatoes, tomato purée, sun-dried tomatoes, maple syrup, salt and pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes.
To make the cashew cream, drain and rinse the soaked cashews. Put all the ingredients for the cashew cream in a blender and blend until really smooth. Season with salt and pepper to taste.
Now to layer up, remove half of the tomato and veg sauce from the pot. Cover the remaining sauce in the pot with a layer of lasagne sheets, breaking the sheets so that it forms an even layer with no sheets overlapping. Spoon on half of the cashew cheese and spread it to the edges so that it’s a nice even layer. Add the remaining tomato and veg sauce back in and spread it out evenly. Top with another layer of lasagne sheets like you did before, with no sheets overlapping. Spoon on the remaining cashew cheese.
Bake in the oven for 15 minutes, until the cashew cream starts to turn solid. Remove from the oven and allow to stand for 5 minutes before dishing up.