Lasagne used to be one of my favourite dishes, but I had to give it up when I stopped eating tomatoes. Add to that, having to omit dairy and gluten from our diets made this popular family dish seem an impossibility.
That said, I’ve made it my own personal challenge to make an alternative lasagne. I will admit that it’s not been easy and there have been some disastrous results along the way, but I believe I have cracked it!
This recipe uses my nomato sauce and a white sauce made using blended cashews.
500g beef mince
1 portion of nomato sauce (approx 300g)
1 tsp dried oregano
1 tsp dried basil
9 sheets of gluten free lasagne
For the sauce:
200g raw cashews
200-250ml water boiling water
15g nutritional yeast
Juice of 1/2 lemon
1 clove garlic
1. Soak the cashews in the water for a minimum of 30 minutes.
2. Cook the pasta sheets according to the packet instructions.
3. Brown the mince in a frying pan, then stir in the basil and oregano.
4. Add the nomato sauce to the mince, along with around half as much again of water.
5. Bring to the boil, cover and simmer for around 20 minutes.
6. Add the cashews to a blender, with the soaking water and the rest of the sauce ingredients and blend until completely smooth and it has the consistency of thick whipped cream. Add more water if required, but don’t make it too runny.
1. Arrange three sheets of lasagne in a large oven proof dish and top with half of the mince mixture.
2. Top this with another three sheets of lasagne and add the remaining mince mixture.
3. Arrange the final three sheets of lasagne on top and cover completely with the sauce
4. Brown under the grill to finish off.
Serve with steamed, sliced greens.