Vegan Lasagna - Nathalie Gleitman
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Vegan Lasagna

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by Nathalie
Step by step recipe - 40 Min
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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!

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