Vegan and gluten-free lasagne
|100 g||macadamia nuts — soaked for 30 minutes in boiling water|
|150 ml||soy milk|
|1 tsp||dried oregano|
|1 tbsp||lemon juice|
|1 tbsp||extra virgin olive oil|
|1 tbsp||nutritional yeast|
|salt and black pepper|
|250 g||brown mushrooms — sliced|
|500 g||lasagna sheets — gluten-free and vegan,|
|1||aubergine — thinly sliced lengthways|
|2||courgettes — large - sliced into ribbons|
Preheat the oven to 200°C.
Place all the ingredients for the sauce in a blender and blitz until smooth. Taste and add more lemon juice, as needed.
In a large pan set over high heat, sauté the mushrooms in some olive oil. When the mushrooms start going golden, add the garlic and sauté for three minutes. Remove and set aside.
Drizzle some olive oil into an oven-proof dish and pour in half the passata, spreading it evenly across the bottom.
Add a layer of lasagne sheets to cover the sauce.
Layer half the aubergine slices over the pasta, followed by half of the courgette, then half of the mushrooms.
Spread half the vegan cheese sauce over, then repeat the steps, starting with a layer of lasagne sheets. Top with the remaining aubergine, courgette and mushrooms.
To finish, add a third layer of lasagne sheets (it doesn’t matter if you haven’t used all the sheets), then pour over the rest of the passata and, finally, spread the remaining cheese sauce over the top – it will give a rustic, crackle effect on top when cooked. Bake in the oven, tented with foil, for one hour. Remove and check that it’s cooked through, drizzle with olive oil and return to the oven under the grill for a further 10 minutes.
Serve with basil leaves scattered over the top and a sprinkle of salt and pepper.
Recipe extract from Amy Hopkins lastest cookbook, Love Food. Follow Amy Hopkins on Instagram for more recipes.