The perfect Vegan lasagne that is also Gluten free! Catering for Dietary requirements, this meal will be a hit at the family dinner table ;) Layers of gluten free pasta sheets, cashew tofu ricotta, lentil pasta sauce, spinach and topped with cashew mozzarella cheese mmmm yummmm....12 ingredients and less than 10 steps!
Serves: 8 Large Servings
Lentil Pasta Sauce Ingredients:
~ 3/4 cup of dried lentils
~ 1 x 700g Jar of Organic Italian Passata
Tofu Cashew Ricotta 'Cheese' ingredients:
~ 330g of extra firm tofu, patted dry
~ 1 cup of raw cashews
~ 2 Tablespoons of freshly squeezed lemon juice
~ 1/2 cup of nutritional yeast
~ 1/2 teaspoon of garlic powder
~ 1 teaspoon of oregano
~ 1 teaspoon of mixed herbs
Cashew Mozzarella 'Cheese' Ingredients:
~ 1/2 cup of raw cashews, soaked in boiling water for 1 hour
~ 1 Tablespoon of apple cider vinegar
~ 1/2 teaspoon of salt
~ 1 and 1/3 cups of water
~ 1 Tablespoon of lemon juice
~ 4 Tablespoons of tapioca starch
Other Ingredients:
~ 2-3 handfuls of fresh spinach
~ approx. 2 packets of San Remo Gluten Free pasta sheets (I used 1 and a half packets)
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Method:
Cook the Red Lentils, add the red lentils along with 3 cups of water to a medium pot and bring to a boil. Then, bring to a simmer for about 20 minutes or until lentils are cooked. Drain the lentils with a strainer and then add to a large bowl. Add in the passata and mix until combined then set aside.
Preheat the oven to 180 degrees Celsius. Now make the Tofu Cashew Ricotta 'Cheese'.
Add the cashews to a food processer and blitz until they come to a fine crumb. Add in the rest of the Cashew Tofu Ricotta ingredients and pulse for a few minutes. The mixture should be pretty smooth.
Add about 1 cup of the Lentil pasta sauce into a 9 x 13 inch casserole dish or lasagna pan. Put 5 lasagna sheets on top. Then, spread half of the Cashew Tofu Ricotta on top. Add half of the spinach. Then add 1 cup of the lentil pasta sauce again, as well as placing 5 lasagna sheets on top. Spread the rest of the ricotta on top of the lasagna sheets and the rest of the spinach. add 5 more lasagna sheets on top and the finally the rest of the lentil pasta sauce.
Cover the dish with foil and Bake in the oven for 40 minutes. Now lets make the vegan Mozzarella.
Drain the soaked cashews and add them to a blender, along with the rest of the vegan mozzarella ingredients. Blend until smooth, scrape down the sides if needed. The mixture will be very watery.
Pour the watery mixture into a small pot and bring to a medium heat. Start to stir with a spatula. Keep stirring until the mixture comes to a thick consistency. I will then begin to get clump and form into one big ball of vegan mozzarella, immediately take off the heat.
Once the lasagna is done. Grab it out of the oven and scoop the mozzarella on top of the lasagna. Place back into the oven for 20 minutes.
Once the lasagna is done, take it out of the oven. Let cool for 10 minutes, then serve with a side salad or just on its own! Enjoy!
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