Vegan Lasagne recipe to die for that makes you a legit chef.
Founder of First Base, a Bondi activewear brand, Alison Cotton shares her secret vegan lasagne recipe that will turn you into a legit chef.
We’ve tried it and it’s delicious – so here it is:
- 2 large eggplants sliced into 0.5cm thick slices down the length of the eggplant
- 3 medium zucchinis sliced into 0.2cm thin slices down the length of the zucchini
- ½ cup chopped Parsley
- 1 pack of Organic Green Lentil Explore Cuisine Lasagne Sheets, purchased from About Life in Double Bay. But, any gluten free, vegan pasta sheets will work.
- Olive Oil
- 5 x 400g tins of tomatoes – I like to do a few diced a few whole
- 2 cups of shredded Basil
- 3 cloves of garlic crushed
- 3 cups of raw cashews soaked in water for at least 3 – 4hrs
- Juice of 1 lemon
- 2 cloves of garlic
- 1 cup of parsley or basil
First things first, get your oven cranked up to 200 degrees.
Take your sliced eggplants and lay them out on baking trays with baking paper underneath or just oil the tray a bit so they don’t stick. Drizzle with olive oil and season with salt. Throw in the oven for as long as it takes to get everything else ready or about 40 mins till they are browned and cooked through. You definitely don’t want them too firm or too mushy… find a happy medium.
Heat some oil in a fry pan (on medium to high heat) and start to fry off your zucchini strips. Brown on both sides and set aside
For the sauce, heat some oil on a medium heat in a deep fry pan or pot if you don’t have one.
Fry off the garlic until it is brown and then add your canned tomatoes and shredded basil. Season well with salt and pepper. I always add more salt because I love salt a lot.
Drop the heat down to simmer for about 20 minutes stirring occasionally until the sauce thickens a bit. I also just run a knife through some of the whole tomatoes so they are halved when they are in the pan.
Drain your cashews and put them in your food processor with the garlic, parsley and lemon juice – blend until smoothish. Add more lemon juice or some olive oil if the cheese is a bit stiff – needs to be spreadable.
Layout the pasta sheets and spread the cheese onto each sheet until it’s all used up. You can be pretty generous here.
Ok, time to assemble your lasagne.
Get your glass baking tray and just brush some oil in the bottom and sides.
Lay out 4 sheets of the pasta with the cashew cheese facing up and then layer eggplant till you cover the bottom of the tray. Do the same with the zucchini. Ladle on top tomatoes sauce. Don’t be stingy. Remember you are making essentially 2 layers of veggies and 3 layers of sauce so you just want to divide your veggie ingredients in half so you can evenly layer.
Then add your next layer of pasta sheets and repeat till you get to the top.
I like to layer the sheets in different directions on each layer because my tray doesn’t fit them perfectly.
Ladle the rest of the sauce on top and sprinkle with parsley and salt and pepper.
Bake in a 200 – 180-degree oven for about 45mins.
If you feel like it needs longer to cook through because your veggies are a bit thick, then just put foil on top and keep cooking.
And that’s it, you’re done. Dairy free, gluten free and animal free lasagne. ☺
(recipe c/Alison Cotton)