Vegan lasagna

Vegan lasagna makes a delicious dinner that would also please non-vegans. Layers of pasta, tangy tomato sauce, meaty eggplant covered with creamy bechamel.

Tomato sauce
30-45 ml / 2-3 tbsp olive oil
1 large onion, finely diced
4 fat garlic cloves, finely diced
2 tbsp tomato paste
1-1½ tsp sambal oelek (chilli paste), adjust to taste
2.5 kg / 5.5 lb ripe tomatoes, peeled and diced*
¾ tsp salt, adjust to taste
generous amount of black pepper, adjust to taste
2-3 tsp sugar or other sweetener (depending on how tangy the tomatoes are)
1 tsp dry oregano
1 tsp dry thyme

egg-free (and GF if required) lasagna sheets (8-12 sheets)**
4 large aubergines / eggplants (enough for 2 layers)
parsley to garnish

225 g / 1½ cup raw cashews (soaked overnight OR in boiling water for 1 hr)
1 large garlic clove
1 level tbsp white miso paste
3 tbsp nutritional yeast
grated nutmeg, to taste
½ tsp salt, adjust to taste
¼ tsp white pepper, adjust to taste
4 tbsp / ¼ cup tapioca starch

View the full recipe at Lazy Cat Kitchen →