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Plant based lasagne

This lasagne has been an evolution. It started out as my roast vegetable lasagne and then I had a eureka moment. And no joke, this lasagne is even better than the original, and its actually easier to make.

The main irritation when making a lasagne is bechamel sauce. The fact is, its just one of those things that takes time to make because you have to keep an eye on it and stir it often. The replacement I've made in this recipe is every bit as good, doesn't have the saturated fat, and I promise, no one will know you didn't use actual milk.


  • 2 red capsicum
  • 2 zucchini
  • 1 sweet potato
  • 2 eggplant
  • lasagne sheets
  • 1 jar passata
  • 1 onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 cups vegetable stock
  • 1 cup raw cashews
  • pinch salt
  • pinch pepper
  • 3 tablespoons nutritional yeast
  • 1 tablespoon onion granules
  • Olive oil


Start by soaking your cashews in some warm water - just enough to cover them. Then follow the directions for the veggies that are in my roast vegetable lasagne. Once you have them in the oven you can start making your cashew bechamel.

At medium heat, gently fry off your onion in about 1 tablespoon of olive oil until it becomes translucent. Add garlic and fry for another few minutes. Drain your cashews and place them in a blender with onion, garlic, nutritional yeast, stock, salt, pepper, and onion granules. Blend until smooth.

Now you're ready to assemble your lasagne. I like to do a layer of pasta, followed by passata, veggies, bechamel and then repeat. I always finish with a layer of cashew bechamel.

Bake at 170 degrees for 30 minutes.


Note: Nutritional yeast is an organism that comes from molasses. The main reason this stuff is great, aside from the cheese-like taste it imparts on food, is it's high vitamin B12 content.

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