So as you are all hibernating through yet another Aussie Winter (Australia has a winter?) I must share this comforting, crunchy, nutritious lasagna with you…again, I don’t follow strict recipe’s and nor should you, adapt this any way you want to make it your own 🙂
Step 1 – So you can use tvp, lentils, mock mince…. WHATEVER!!!! I usually sauté some onion and garlic and then the mince, add some tomatoes and paste to it…add spices and herb…let simmer….ah the aroma 🙂
Step 2 – You then start the layering process, choose any pasta sheets you want….you make sure they contain no milk or egg 😉
Step 3 – CASHEW CHEESE! I soaked cashews for the day in water to soften them then added them into the blender with a cup of water, some lemon juice, yeast flakes and garlic….blended and tasted until delicious! Pour this over the pasta sheets
Step 4 – I decided to add some spinach and mushrooms to add to the all round flavour and nutrition – feel free to add whatever tickles your fancy (though this combo was to die for!)
Step 5 – More mock mince layering, more sheets, more cashew cheese……..
Step 6 – If you are like me, you like your food nice and crispy with some crunch! I added a little breadcrumbs but mainly almond meal for nutrition’s sake and a sprinkle of yeast flakes, garlic powder, salt and pepper…… dreamy..
Step 7 – Oven set at approx. 220 and bake for 45 mins or so (again to your liking)
Step 8 – Enjoy with a side of greens, mash….anything comforting for YOU! 🙂
Til next time….enjoy your vegan cooking 🙂