Plant-based gluten-free Italian lasagne
Ingredients
For the vegan cheese sauce
- 100 g Macadamia nuts, soaked overnight in water or for 30 minutes in boiling water
- 150 ml Soya milk
- 1 tbsp dried origanum
- 1 very small clove garlic
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tbsp nutritional yeast
- Pinch freshly ground black pepper
- Pinch salt
For the lasagne
- 250 g brown mushrooms, sliced
- Olive oil
- 1 clove garlic
- 750 ml passata
- 500 g Woolworths Gluten Free Lasagna Pasta Sheets
- 1 aubergine, thinly sliced lengthways
- 2 large courgettes, sliced into ribbons
- 1 handful fresh basil
Instructions
- Preheat the oven to 200°C.
- Place all the ingredients for the sauce in a blender and blitz until smooth. Taste and add more lemon juice, as needed.
- In a large pan set over high heat, sauté the mushrooms in some olive oil. When the mushrooms start going golden, add the garlic and sauté for three minutes. Remove and set aside.
- Drizzle some olive oil into an oven- proof dish and pour in half the passata, spreading it evenly across the bottom.
- Add a layer of lasagne sheets to cover the sauce.
- Layer half the aubergine slices over the pasta, followed by half of the courgette, then half of the mushrooms.
- Distribute half of the vegan cheese sauce evenly, then repeat the process, beginning with a layer of lasagne sheets. Finish by adding the rest of the aubergine, courgette, and mushrooms on top.
- To finish, add a third layer of lasagne sheets (it doesn't matter if you haven't used all the sheets), then pour over the rest of the passata and, finally, spread the remaining cheese sauce over the top – it will give a rustic, crackle effect on top when cooked. Bake in the oven, tented with foil, for one hour. Remove to check that it’s cooked through, drizzle with some olive oil and return to the oven under the grill for a further 10 minutes.
- Serve with basil leaves scattered over the top and a sprinkle of salt and pepper.
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