Vegan Gluten Free Lasagna
Vegan and gluten free lasagna but still freakin delicious, featuring savory zucchini layers and a creamy cashew sauce.
Servings: 4 people
Ingredients
Vegan Gluten Free Lasagna
- 2 medium zucchini
- 1 can black beans
- 1 red bell pepper
- 1 can crushed tomatoes
- 3 garlic cloves
- 1 onion or leek
- 1 cup fresh basil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- salt
Cashew Cheese Sauce
- 100 g cashews
- 1 cup water
- ⅓ cup lemon juice
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika powder (optional)
- ½ tsp turmeric (optional)
- salt (herbal)
Instructions
Vegan Gluten Free Lasagna
- Thinly slice the zucchini.
- Chop onion, garlic, and bell pepper.
- Sauté onion, garlic, and bell pepper until tender.
- Add crushed tomatoes and seasonings.
- Mix in beans; simmer for 15 minutes.
- In a baking dish, layer with chili sauce, zucchini, chili, and cashew cheese.
- Repeat layers.
- Finish with cashew cheese on top.
- Bake at 180°C (356°F) for 30-45 minutes.
- Top with fresh basil after baking.
Cashew Cheese Sauce
- Soak cashews for at least 6 hours or 1/2 hour in boiling water.
- Blend all the ingredients until creamy. Add more seasoning or water if needed.