By Jamie Raftery
Vegetable Lasagna
25 steps
Prep:35minCook:25min
Cheesy lasagna with spinach and tofu sauce, creamy cashew cheese sauce, fresh tomatoes, white beans, mushrooms, zucchini, and fresh herbs
Updated at: Thu, 17 Aug 2023 09:01:32 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories344.4 kcal (17%)
Total Fat12.1 g (17%)
Carbs42 g (16%)
Sugars15.2 g (17%)
Protein24 g (48%)
Sodium422.1 mg (21%)
Fiber11.3 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the spinach sauce
300gfrozen chopped spinach
thawed and drained
400gfirm tofu
200gwhite beans
cooked
100mlwater
2 tablespoonsnutritional yeast
For the tomato sauce
For the lasagna sheets
For the lasagna filling
20mlwater
200gfresh mushrooms
sliced
2 clovesgarlic
chopped
200gwhite beans
cooked
1 teaspoonsea salt
to taste
2 tablespoonsnutritional yeast
1 teaspoonoregano
⅛ teaspooncayenne pepper
For the cashew cheese sauce
Instructions
For the tomato sauce
Step 1
Dice the fresh tomato, blend the sun-dried tomato and fresh tomato together. until smooth.
Step 2
Transfer to a small bowl.
For the spinach sauce
Step 3
Dice the firm tofu, and squeeze the excess water from the thawed spinach.
Step 4
Blend the tofu, spinach, cooked white beans, water and nutritional yeast until smooth. Season with a pinch of salt and pepper.
Step 5
Transfer to a small bowl.
For the cashew cheese sauce
Step 6
Blend the soaked cashew, water and nutritional yeast until smooth. Season with a pinch of salt and pepper.
Step 7
Transfer to a small bowl.
For the white bean and mushroom lasagna filling
Step 8
Dice the mushrooms small, crush the garlic and drain the cooked white beans.
Step 9
Add the diced mushroom to a dry pan, cook on medium heat until the water starts to evaporate and the mushrooms start to brown. Add the garlic and continue to cook for another 2 minutes.
Step 10
Add a splash of water to help the mushrroms and garlic steam - fry.
Step 11
Next, add the cooked white beans, dried oregano, nutritional yeast and seasoning. Add a splash of water to help everything come together.
Step 12
Transfer to a small bowl.
For the lasagne sheets
Step 13
Wash the zucchini and cut lengthways into nice thin pliable sheets.
To assemble the lasagna
Step 14
Add half the tomato sauce to the bottom of the lasagna baking dish. Spread out evenly.
Step 15
Top with a layer of zucchini lasagna sheets.
Step 16
Top with a layer of spinach tofu sauce. Spread out evenly.
Step 17
Top with a layer of white bean and mushroom mix. Spread out evenly.
Step 18
Top with a layer of cashew cheese sauce. Spread out evenly.
Step 19
Top with a layer of zucchini lasagna sheets.
Step 20
Top with a layer of tomato sauce. Spread out evenly.
Step 21
Top with a layer of white bean and mushroom mix. Spread out evenly.
Step 22
Top with a layer of zucchini lasagna sheets.
Step 23
Top with a layer of cashew cheese sauce. Spread out evenly.
To cook the lasagna
Step 24
Bake in a pre-heated oven at 180c / 350f for 25 minutes, or until slightly golden on top.
Step 25
Allow to rest for 10 minutes before serving
Notes
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