The kids have been asking for a vegan lasagne for ages now, so here it is.  The cashew cheese sauce is so good. This recipe made 2 medium sized lasagnes, so one went in the freezer.

 

My first tip would be to place the cashew nuts (for the cheese sauce) in water overnight or in boiling water for a couple of hours.

 

 

2 Red onion

2 tins chopped tomatoes

300ml Passata

1 jar Mr Organic tomato paste

300 grams dried soya mince (I use Clearspring Organic Soya Mince)

1 ½ Tablespoon vegetable bouillon (I use Marigold Organic Swiss Vegetable Vegan Bouillon powder)

2 cloves garlic

Salt

Pepper

1 Tablespoon maple syrup or date syrup

1 Teaspoon herbs de provence.

3 Tablespoon sweet chilli sauce

2/3 cup nutritional yeast

 

 

Place the dried soya mince in a bowl and rehydrate according to the instructions. Chop and saute the red onions until soft.  Add the garlic and herbs.  Mix together.  Add the soya mince and stir until combined.  Add all the other ingredients and allow to simmer until beautifully tender and cooked.  Approximately 20 minutes.

 

Cheese sauce

 

2 Cups cashew nuts, soaked

3/4 cup nutritional yeast

1 ½  cups water

2 large clove garlic, crushed

1 teaspoon salt

 

Place all the ingredients in a blender and blend until smooth. 

 

Preheat the oven to 180 degrees C.  Using a baking dish layer your lasagne as follows.  One thin layer of bolognaise sauce, a layer of lasagne sheets (I use Biona Organic Spelt Lasagne), then pour some of the cheese sauce on top and spread it out.  Repeat.  I could only do 2 layers, however you may be able to do more depending on the size of your dish.  Top with grated non dairy cheese (I use Violife Grated) and bake for 30-40 minutes until bubbling and scrumptious.