Lasagna Dreams | A Vegan Symphony of Tofu, Coconut, and Cashew

Ingredients:

➡️Filling:

• 280g firm tofu, crumbled
• 220g carrot, peeled and cubed
• 1 aubergine, cubed
• 1 brown onion, finely diced
• 1 tbsp miso paste
• Olive oil
• Sea salt flakes
• Ground black pepper

➡️Tomato Sauce:

• 1 can (400g) chopped tomatoes
• 1 tsp dried oregano
• 2 garlic cloves
• Handful of basil
• Sea salt flakes
• Ground black pepper

➡️White Sauce:

• 400ml coconut milk
• 60g cashew nuts
• 1 tbsp coconut oil
• 2 tbsp plain flour
• 20ml water

➡️Other:

• 8 lasagne sheets

Serves 4

Method:

1. Combine coconut milk and cashew nuts, simmer for 30 minutes, then blend until smooth. Set aside.
2. In a pot, combine chopped tomatoes, oregano, garlic, basil, salt, and pepper. Blend and set aside.
3. In a frying pan with olive oil, sauté onion, carrot, and aubergine until soft. Add the tomato sauce, mix well, then add crumbled tofu. Season with salt and pepper. Cover and simmer.
4. In a saucepan, melt coconut oil, add flour, and stir. Pour in the coconut milk and cashew mixture and keep whisk and simmer until thickened, seasoning with salt and ground black pepper.
5. Soak lasagne sheets for about 10 minutes. Arrange lasagne layers in a tray.
6. Preheat the oven to 200°C with a fan. Bake lasagna for about 25 minutes or until the top is golden brown.
7. Serve and enjoy!