Recipe CHEF CYNTHIA LOUISE
Serves: 4-6 | C, DF, GF, RSF, VEG, V
Prep time: 15 mins | Cooking time: 1hr
¼ onion, roughly chopped
1 head garlic, crushed
300g potato, peeled and roughly chopped
1 cup raw cashew nuts
½ tsp nutmeg
¼ cup savoury yeast
2 tsp salt
¼ tsp black pepper
Add the ingredients except the seasoning, nutmeg, and yeast to a pot and bring to the boil. Turn down the heat to a simmer and cook until the potato is soft. Leave to rest and cool down. Transfer to a blender, add the nutmeg and yeast and season with salt and pepper. Blend until well combined and smooth and set aside.
Olive oil, for sautéing
1 large onion, roughly chopped
4 garlic cloves
1 carrot, skins on, roughly chopped
300g mushrooms, roughly chopped
600ml tomato purée
¼ cup tomato paste
1 tbsp balsamic vinegar
1 tbsp coconut sugar
1 tsp dried oregano
Salt and black pepper to taste
Add one veggie at a time to your food processor, pulse until they turn into a breadcrumb type consistency and transfer to a bowl. Add the walnuts to your food processor, pulse until they turn into crumbs and transfer to the bowl with veggies.
Pour olive oil in a pan and heat on medium. Add the onion and garlic and sauté until translucent. Stir in the processed carrot, mushrooms, and walnuts. Add the oregano and continue to stir and cook for around 3-5 minutes.
Pour in the tomato puree and paste and mix well. Add the balsamic vinegar and coconut sugar and season with the oregano, salt, and pepper.
Sauté for a few more minutes until all the ingredients are cooked through.
Ingredients for the assembly:
250g gluten-free lasagna sheets, parboiled
Preheat the oven to 170°C/ 340°F.
Lay a third of the parboiled lasagna sheets in a baking dish (size 25 x 5 x 5cm). Spread a third of the cheese sauce on top followed by the neat sauce. Repeat with another third of the sheets, cheese and neat sauces until all used.
Bake in the preheated oven for 1 hour.
Allow to rest for 10 minutes before serving.