Here is my deconstructed lasagna that takes about 45-50 minutes to make and it’s so flavorful. It’s tangy and savory yet very creamy.
I came up with this beautiful recipe rather spontaneously. Nick called me and said he was craving lasagna and was about 40 minutes away. I thought challenge accepted. It turned out to be absolutely mind-blowing and it's been one of his favs ever since. Save this recipe for later, you won't regret it! 👌💚
🍽 Serves 3-4
🕘 45-50 minutes
Ingredients
Creamy cashew sauce:
1 cup raw cashews
1/2 cup plant-based milk
1 tsp apple cider vinegar
1 tsp sea salt
½ tsp onion powder
½ tsp garlic powder
A big pinch of nutmeg
1 Tbsp extra-virgin olive oil
1 medium yellow onion (chopped)
400g of white mushrooms (sliced)
salt, pepper
4 cloves of garlic (minced)
2 stalks of celery (finely diced)
2 Tbsp tomato paste
1 Tbsp dried oregano
1 tsp raw sugar
1 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
1 can of whole tomatoes
2 cups of passata
2 cups of baby spinach
Salt, and pepper to taste (if necessary)
250g of lasagna pasta
Instructions
Prepare the ingredients, dice the celery, slice the mushrooms, and chop the onion. Soak the cashews in boiling hot water.
Heat olive oil in a large frying pan to medium heat. Add onion and sauté for 3-4 minutes until golden. Place sliced mushrooms and sauté for approx. 6-7 minutes – don’t stir too often.
Add celery and garlic, mix well and sauté for another 5 minutes. Incorporate tomato paste, oregano and sugar and fry until fragrant. Pour in balsamic vinegar and red wine vinegar and stir well.
Place canned tomatoes and pour in passata. Break the tomatoes with a spatula, mix well and simmer for about 15-20 minutes.
In the meantime, cook the lasagna pasta according to the packaging.
To make the sauce: drain the cashews, place them in a food processor. Add plant-based milk, onion and garlic powder, salt, and a pinch of nutmeg.
Assemble the plate: place the pasta, pour the sauce, and top with creamy cashew sauce.
Serve topped with basil and cracked pepper.
Enjoy! 💚
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