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Vegan Lasagna with Cashew Bechamel
This vegan lasagna layers tomato-mushroom vegetables, pasta and a smooth cashew sauce. The white sauce gives richness without dairy, while courgette and oregano keep the filling fresh. The baked layers should slice after resting while remaining moist throughout.
🌿 Vegan 🥗 Vegetarian
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use oven-ready, egg-free pasta for the specified baking approach and check its liquid requirements. Cashews need softening before blending into a smooth sauce. Unsweetened soy milk gives a savoury result; flavoured or sweetened milk would change the dish substantially.
Cook excess water out of the mushrooms but keep both finished sauces pourable. Every pasta sheet should contact sauce, especially at the edges. Cover for the first baking stage so the pasta hydrates, then uncover to colour the surface.
Hard pasta corners indicate insufficient sauce contact or an uncovered tray too early in cooking. A gritty white sauce needs better-soaked cashews and more blending before assembly. If the lasagna collapses when cut, allow the stated resting time and use a sharp, clean knife.
About This Recipe
This vegan lasagna layers tomato-mushroom vegetables, pasta and a smooth cashew sauce. The white sauce gives richness without dairy, while courgette and oregano keep the filling fresh. The baked layers should slice after resting while remaining moist throughout.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Blender
- ✓ Wide saucepan
- ✓ 25 x 20 cm baking dish
- ✓ Foil
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Soften the cashews: Put cashews in a heatproof bowl, cover with boiling water and soak for 30 minutes. Drain before blending.
- Make the filling: Heat oil in a wide saucepan and cook onion for 6 minutes. Add mushrooms and courgette for 8 minutes, then garlic and tomato paste for 1 minute.
- Simmer the tomato sauce: Add passata, oregano, pepper and half the salt. Simmer gently for 12–15 minutes; keep it loose enough to spread rather than reducing it to a paste.
- Blend the white sauce: Blend drained cashews with soy milk, lemon juice, nutmeg and remaining salt until completely smooth. Add a small splash of water only if needed to make it pourable.
- Layer: Heat the oven to 190°C conventional / 170°C fan. In a 25 x 20 cm baking dish, alternate tomato filling, pasta sheets and cashew sauce in three layers. Finish with cashew sauce and cover tightly with foil.
- Bake: Bake for 35 minutes covered, then 15–20 minutes uncovered. Check the pasta with a knife and confirm the centre is at least 74°C; add time if the sheets are still firm.
- Rest: Stand for 15 minutes before cutting so the layers hold. This resting time is additional to the cooking time.
Chef Notes & Tips
Oven-ready pasta varies in thickness; check the packet and keep every sheet in contact with sauce. Do not grind dry cashews straight into a gritty sauce—soften and drain them first.
Ingredient choices: Use oven-ready, egg-free pasta for the specified baking approach and check its liquid requirements. Cashews need softening before blending into a smooth sauce. Unsweetened soy milk gives a savoury result; flavoured or sweetened milk would change the dish substantially.
Cooking control: Cook excess water out of the mushrooms but keep both finished sauces pourable. Every pasta sheet should contact sauce, especially at the edges. Cover for the first baking stage so the pasta hydrates, then uncover to colour the surface.
If something goes wrong: Hard pasta corners indicate insufficient sauce contact or an uncovered tray too early in cooking. A gritty white sauce needs better-soaked cashews and more blending before assembly. If the lasagna collapses when cut, allow the stated resting time and use a sharp, clean knife.
Ingredient Substitutions
- ↔ Soy milk → unsweetened oat milk
- ↔ Courgette → finely diced aubergine
- ↔ Lasagna sheets → gluten-free sheets, following their baking instructions
Food Safety & Doneness
Check the centre of the baked dish or filling reaches at least 74°C. Keep cooked and raw components separate during preparation and refrigerate leftovers promptly in shallow containers.
Serving & Plating
Cut portions through all layers and lift with a broad spatula. A simple crisp salad balances the rich cashew sauce without competing with the lasagna.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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