{"id":7950,"date":"2014-03-03T08:33:33","date_gmt":"2014-03-03T16:33:33","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=7950"},"modified":"2014-03-03T09:10:11","modified_gmt":"2014-03-03T17:10:11","slug":"vegan-gluten-free-lentil-lasagne-cashew-cream-sauce","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/vegan-gluten-free-lentil-lasagne-cashew-cream-sauce\/","title":{"rendered":"Vegan Gluten-Free Lentil Lasagne With Cashew Cream Sauce"},"content":{"rendered":"
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\"Meatless<\/a><\/p>\n

This gluten-free, vegan lasagne is a fantastic alternative to the meaty, dairy laden versions. It\u2019s tasty, filling and full of healthy protein and nutritional goodness. In this version I use twirly rice fusilli pasta instead of flat lasagne pasta sheets. You can, of course, buy pasta sheets and use them instead. Gluten free pasta sheets are more specialist and expensive (here in the UK at least), so I prefer to use fusilli. Any good health food store should have gluten free pasta \u2013 use whatever you can find. I felt quite excited at having a creamy \u2018cheese\u2019 type sauce on top too and opted for cashew sauce, which, with it\u2019s rich creaminess, works lovely as a dairy-free sauce alternative. After\u00a0baking in the oven for 40 minutes it gives a pleasant rich crispy \u2018can\u2019t-quite-guess-what-it-is-but-I-like-it<\/em>\u2018 effect. This dish works for gluten-free vegans and regular eaters alike. We enjoy this with a hearty green salad.<\/p>\n

\"Vegan<\/a><\/p>\n

Serves:<\/strong>\u00a04
\nPreparation:<\/strong>\u00a0an hour (although this involves quite a bit of waiting, where you can be getting on with something else)
\nBaking:<\/strong>\u00a040 minutes<\/p>\n

Ingredients:<\/strong>
\n1 large red onion<\/em>
\n2 large cloves of garlic<\/em>
\n200g mushrooms<\/em>
\nSplash of olive oil<\/em>
\n200g puy lentils (or brown lentils)<\/em>
\n450ml spring water<\/em>
\n1 heaped teaspoon allspice<\/em>
\n1 heaped teaspoon cinnamon<\/em>
\nPinch ground cardamon<\/em>
\n500ml passata (or tinned tomatoes)<\/em>
\n1 heaped teaspoon coconut sugar<\/em>
\n1 teaspoon sea salt<\/em>
\n1 large handful fresh parsley<\/em>
\n150g rice pasta<\/em>
\n1 small apple<\/em><\/p>\n

Cashew \u2018cheeze\u2019 sauce:<\/strong>
\n100g cashews<\/em>
\n1 large lemon<\/em>
\nPinch black pepper<\/em>
\n\u00bd\u00a0teaspoon sea salt<\/em>
\n1 heaped teaspoon dried parsley<\/em>
\nExtra water (to thin if needed)<\/em><\/p>\n

You will also need:
\n<\/strong>An oven-proof dish<\/em>\u00a0approx 21 x 15cm (6cm deep) or 8\u00bd x 6 inches (2\u00bd in deep)<\/p>\n

    \n
  1. The cashew sauce is made by first soaking the cashews for up to an hour to make them soft enough to blend.\n