I admit that this dish looks little bit messy, but I don’t know if I’ve ever seen a neat homemade lasagne! Thankfully it tastes so good that you wouldn’t even notice that it’s a little on the sloppy side 😉
A decent veggie lasagne was one of the meals I missed the most when I dropped animal products. I loved the creamy, cheesy sauce, the layers of hot veggies and the crispy topping. So making this healthy version of lasagne made me SO happy.
Faced with a bunch of basil and two aubergines that weren’t getting any younger, I whizzed together the simple pesto and cashew cheese sauce, to spread between the layers of sliced aubergine, tomato and basil. Without the pasta layers, the whole lasagne is so much more veggie-dense and easier for us to digest. Plus the great thing about the cashew cheese sauce is that it bubbles and goes crispy just like normal cheese.
The whole kitchen smelled divine after making this, as the basil is so fragrant.
Pair it with a giant green salad or sweet potato wedges and you’re good to go!
- 2 aubergines
- 4 medium tomatoes
- 2 handfuls of fresh basil leaves
- Smoked paprika, to garnish
- 110g (1 cup) sun-dried tomatoes
- 2 tbsp extra virgin olive oil
- 2 tbsp unsweetened almond milk
- 2 tsp balsamic vinegar
- 2 cloves of garlic
- 2 tbsp pine nuts
- 1 handful fresh basil leaves
- Pinch of cayenne pepper
- 65g (1/2 cup) raw unsalted cashew nuts, soaked in cold water for 15 minutes to soften
- 2 heaped tbsp nutritional yeast
- 125ml (1/2 cup) cold water, to blend
- 1 clove of garlic
- Himalayan pink rock salt and ground black pepper, to taste
- Preheat the oven to 200C and lightly grease a loaf tin with coconut oil.
- Top and tail the aubergines and finely slice them lengthways.
- Slice the tomatoes and trim any coarse stalks from the basil.
- Place all ingredients in a blender or food processor and combine until a pesto forms, making sure to leave a little texture. Taste and season more, if required.
- Drain the soaked cashews and place all ingredients in a blender or food processor and blend until a creamy 'cheese' sauce forms. You may need to stop and scrape down the sides to ensure all the pieces get blended. Add extra water if necessary.
- Spread a layer of the pesto along the base of the loaf tin first, then add layers of the aubergine, tomato, basil and cheese sauce.
- Continue to layer up the vegetables and sauces until you reach the top layer. Finish with a layer of basil leaves topped off with the cheese sauce, which will go crisp in the oven. Sprinkle with a pinch of smoked paprika.
- Bake at 200C for 40-45 minutes, until the cashew layer turns golden-brown.
- Remove from the oven and allow to cool for a few minutes before serving.
- Any leftovers can be stored in an airtight container in the fridge for 2-3 days.