A stack of rich and creamy lasagne is a crowd pleaser and this one is no exception. It’s vegan & gluten-free and doesn’t take long to make the separate sauces. I usually layer either eggplant or zucchini slices in between the tomato and almond sauces, depending on what I have in the refrigerator.  Loosely described recipe follows:

Note: Don’t use olive oil to fry anything, just saute in water.  The almond butter adds fat naturally and the tofu makes it creamy. You can taste as you go and add pepper, seasoning, extra herbs etc.

My method

Preheat the the oven to 180 C, and (if you are anything like me) track down your long-lost lasagne dish.

  1. Make a tomato-based sauce (quite runny – it has to cook the lasagne sheets), by sauteeing the onion, carrot, celery, garlic and then adding two tins of  peeled tomatoes, some tomato paste, around a cup of extra vegetable stock or even half a cup of red wine, parsley or other fresh herbs. Flavour it to suit your style.
  2. In another saucepan, make the “béchamel” sauce. You will need mushrooms, raw almond butter, sun dried tomatoes and garlic, a squeeze of lemon juice, and I blend in some medium tofu (not firm).
  3. How to make the vegan bechamel: Saute two or three cloves of minced fresh garlic, about two cups of chopped mushrooms, add two chopped sun dried tomatoes, add a big heaped tbsp of almond butter and a squeeze of lemon.  Saute the whole lot together, then either tip in most of a packet of medium tofu and stir or omit the tofu and add a little water or almond milk and stir until it makes a smooth gravy.
  4. I also layer in some eggplant slices or zucchini sliced thin, but you can also make it just with 1. And 2. Above.
  5. Get a packet of instant lasagne, layer it like normal lasagne. I use gluten free lasagne sheets but either works.
  6. You know there is enough liquid to cook the lasagne if it fills the gaps in the dish right to the top. If unsure just keep checking during the bake and pour on extra water if you need to. Don’t let it go dry.
  7. Cover with tin foil and leave it on about 180 degrees for 40-45 mins.