Triple Threat Lasagne

I surpassed my expectations for this first time and here it is for you to try if you are in need of a gluten, meat and dairy free lasagne.

GF and Vegan Lasagne

Follow the recipe for Braised Lentils

Lasagne Ingredients

"Pasta" Layer

2 courgettes


1. Slice two courgettes lengthways and as thinly as possible

Cashew Bechamel and "Cheese" Topping

100g cashews- soaked

Juice of 1/2 lemon

1 tbsp ACV

1/3 cup almond milk


  1. Blend the nuts with the lemon and ACV until you have an almost ricotta consistency

  2. Remove half of the cashews to use as a cheese topping

  3. Add the almond milk to the remaining cashews and blend until you have a béchamel like consistency and is as smooth as possible

Lasagne Instructions

1. Use a loaf tin to lay down the first layer of courgettes, then a layer of lentils

2. Cover the bottom of a large loaf tin with the slices of courgette and a layer of lentils on top then a layer of the cashew bechamel

3. Repeat the process once more then sprinkle the "ricotta" on top

4. Bake for 25 minutes at 170c or until the top layer golden brown


Serve with a sprouted salad


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