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Lasagna with Cashew Sauce

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1 pinch basil
3/4 cashews
vegan cheese
6 cloves garlic
lasagna plates/sheets
1 squirt lemon juice
1/4 teaspoon nutmeg
1 whole onion
1 potato
1 pinch thyme
1.5 can (1020g) tomato puree
400 ml water
6 teaspoon yeast flakes
Optional: chili flakes, spinach, faux meat


Preheat oven at 200C.

Chop potato and onion to big pieces, and boil for 10 minutes.

Chop 3 cloves of garlic, and add to tomatoes in a small pot. Heat on high for 10 minutes

Add thyme and lemon juice to tomatoes (and chili if you want it spicy), and stir occasionally, still on high heat

Place 3 cloves garlic, cashews, lemon juice, basil, 2 tsp buillion, nutmeg, yeast flakes, and potato/onion, and 1 cup of broth in blender and blend.

Spread thin layer of tomato on baking tray, then a layer of lasagna plates, then blend sauce, plates, tomatoes, etc. finishing with a layer of blend sauce.

Layer optional spinach leaves over each blend layer.

Place shredded vegan cheese on top.

Bake for 35 minutes.

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