Tomatoless Vegan Gluten Free Lasagne

Lasagne is one of my absolute favourite comfort foods! Whilst it can seem pretty involved to make, there are lots of bits and pieces you can prep in advance to make the job easier. I've used gluten free lasagne sheets, frozen tomatoless and a mushroom cream that I made with my pasta yesterday. You could add courgette, spinach or kale for greens, then it just needs to bake in the oven. 


1 onion

2 tbsp olive oil 

10 mushrooms (large-ish chestnut ones)

8 lasagne sheets (I used gluten free)

1 courgette (zucchini) 

2 muffin tray portions of tomatoless sauce (I keep it frozen - my tomatoless recipe is in my book Radiant) 

Splash of balsamic vinegar

150g cashews

4 more large-ish mushrooms (for the cashew cream)

1 clove of garlic

4 tbsp nutritional yeast

Juice of half a lemon


Preheat the oven to 160C

Saute the onion in olive oil for 5 or so minutes until soft

Blitz 5 mushrooms in a food processor on 'pulse' to create 'texture'. Add it to the pan along with the Italian herbs, season with salt and pepper

Add the frozen tomatoless to the pan, splash in some balsamic vinegar and keep simmering on a low heat

Meanwhile add two lasagne sheets to a pan of boiling water for about 5 minutes until softened (we're going to cook them two at a time to stop them all sticking together). Remove from the water, drain and layer on the bottom of a ceramic dish

Spoon 3/4 of the 'bolognese' on top of the sheets

Add two more cooked sheets on top. Layer the courgettes on top of the sheets and pour over the 3/4 of the mushroom cream

Add two more cooked sheets on top and chop the 5 remaining mushrooms, layer those on top. Add the remaining bolognese

Add two more cooked sheets and spread the last bit of mushroom cream on top

Sprinkle with vegan parmesan and oven back for about 20mins to half an hour. The sheets should be soft and veg cooked through


Mushroom Cream

Add cashews to a nutribullet cup, cover in boiling water and leave for 15 mins. Add 2 tbsp nutritional yeast, the juice of half a lemon and salt to season. I've also added 4 mushrooms cooked in garlic and Italian herbs - blend it altogether into a smooth cream.

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