Vegan Lasagna with Cashew Bechamel

About This Recipe

Vegan Lasagna with Cashew Bechamel is a Italian recipe written for reliable home cooking. This guide explains the ingredients, preparation order, heat level, cooking time and doneness checks so that a beginner can follow every stage with confidence. Allow 25 Min for preparation and 50 Min for cooking to make approximately 4 servings. Read the complete method before starting, weigh the ingredients accurately and finish the mise en place before heating the pan.

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
• 300 g seasonal vegetables
• 10 g herbs
• 30 ml lemon juice

Easy Step-by-Step Method

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

1. Heat oven to 190°C and oil the dish.
2. Prepare and season the main ingredient.
3. Cook onion and garlic; build the sauce.
4. Arrange main ingredient and vegetables in the dish.
5. Spoon over sauce and cover for the first stage.
6. Uncover and bake until safely cooked and browned.
7. Rest, finish with lemon and herbs, then serve.

Chef Notes & Tips

Chef tip: weigh ingredients before starting, control the heat rather than rushing, and taste only with a clean spoon. Read the doneness and safe-temperature guidance in the method.

Storage

Refrigerate promptly in a sealed container for up to 3 days. Reheat only once until piping hot.

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.