Vegan Lasagna
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by Nathalie
Step by step recipe - 40 Min
0
January 10, 2023
For a histaminefree version, use 400ml coconut milk and some vegetable broth powder instead of the cashews, lemon juice and nutritional yeast. You can use any other low histamine vegetable for the filling instead of the champignons, for example zucchini.
Serves
4
Cooks in
40 Minutes
Difficulty
Easy
INGREDIENTS
For the sauce:
1
pumpkin (hokkaido or squash)
150g
Cashews
Dash of
lemon juice
250ml
water
1tbsp
nutritional yeast
to taste
salt
Filling:
1
onion
2
pok choi
1 box
champignons
1tsp
olive oil
to taste
thyme
to taste
salt
1 box
glutenfree lasagna sheets
Method:
Preheat the oven to 180°C. For the sauce, place all the ingredients into a food processor and mix until you have a creamy sauce.
For the filling, chop the veggies and fry in a pan with olive oil, salt and thyme.
Layer the lasagna in a casserole dish starting with sauce, lasagna sheets and filling and repeat the process until the dish is full.
Bake for 30min!