Vegan lasagne

Great

% Daily Values based on a 2,000 calorie diet

Step 1

soak cashew for 30min oven on 180ºC boil kettle for veg stock

Step 2

slice celeriac/potatoes into sheets dice sweet potato bake for 25min (with salt and oil)

Step 3

chop onion, garlic, chilli fry in oil, 4min

Step 4

finely slice courgettes, mushrooms, sundried tomatoes add mushroom, courgette to fry (5 min)

Step 5

add wine reduce 2 min add chopped tomatoes, sundried tomatoes, honey, salt, pepper

Step 6

add sweet potatoes to tomato sauce simmer 20min

Step 7

drain cashews blend cashews with - lime juice (1 lime) - 100ml veg stock - 150ml olive oil - 1tsp salt - pepper - 50g fresh basil (including stalks)

Step 8

Layer (repeat 2x, finish with basil cream on top) - basil cream - celeriac / potato - tomato Bake 15 min

Step 9

serve with salad / greens