Vegan Lasagna with Cashew Bechamel

About This Recipe

Vegan Lasagna with Cashew Bechamel is a Italian baked dish with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Ovenproof dish or baking tin
• ✓ Mixing bowls
• ✓ Spatula
• ✓ Cooling rack

Ingredients

• 300 g lasagna sheets
• 500 g crushed tomatoes
• 350 g mixed vegetables
• 220 g cashews
• 500 ml plant milk
• 35 ml olive oil
• 180 g onion
• 20 g garlic
• 400 g crushed tomatoes or 250 ml light sauce
• 10 g herbs
• 30 ml lemon juice
• 500 g tomato sauce
• 12 g mixed Italian herbs

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Prepare the filling: Cook the onion and garlic, add the Vegan Lasagna with Cashew Bechamel-specific filling and cook until its moisture has reduced.
2. Make the tomato sauce: Add tomato sauce and herbs and simmer for 15 minutes until thick enough to coat a spoon.
3. Prepare the white sauce: Blend or cook the listed béchamel ingredients until smooth and lightly thickened.
4. Heat the oven: Preheat the oven to 190°C and lightly oil the baking dish.
5. Layer: Spread sauce in the base, add pasta sheets, filling and béchamel; repeat, finishing with béchamel.
6. Cover and bake: Cover and bake for 30 minutes so the pasta softens evenly.
7. Brown the top: Uncover and bake for another 15–20 minutes until bubbling and golden.
8. Check doneness: Insert a knife through the centre; the pasta should be tender with no dry layers.
9. Rest: Rest for 15 minutes so clean portions can be cut.
10. Serve: Cut into squares and serve with a crisp salad.

Chef Notes & Tips

Chef tip: keep every component of Vegan Lasagna with Cashew Bechamel fully plant-based. Check labels on stock, curry paste, pastry, noodles and sauces to confirm that every component is certified plant-based. Weigh ingredients before starting and adjust salt only after tasting.

Ingredient Substitutions

• ↔ Vegetable stock → unsalted homemade vegetable broth
• ↔ Coconut cream → unsweetened oat or soy cream
• ↔ Plant yogurt → unsweetened soy or coconut yogurt
• ↔ Maple syrup → date syrup or agave syrup

Food Safety & Doneness

Use clean boards and utensils, wash produce thoroughly and refrigerate cooked food within 2 hours. Check packaged stock, sauces, pastry and noodles and use only products clearly labelled plant-based.

Serving & Plating

Use a warm plate, keep portions neat and add the final herbs, seeds or sauce immediately before serving.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 430 kcal

Protein: 15 g

Carbohydrates: 62 g

Fat: 14 g

Approximate nutrition per serving; values vary with brands, trimming and serving size.