Superfood Greens & Reds Lasagna

This mighty tasty lasagna is full of nutrients with the red from beetroot and green from your choice of leafy greens. Another masterpiece by Jade.



  • 20-25 lasagna sheets

For the fermented cashew cheese:

  • 3 cups cashews, soaked 4 hours in water
  • 1/2 cup filtered water
  • 2 tbsp starter: homemade kombucha, apple cider vinegar or sauerkraut juice
  • 1/2 tsp salt

For the beetroot layer:

  • 250g/8.8oz beetroot, peeled and cut into 2cm pieces
  • 1 tbsp olive oil
  • 2 tsp garlic granules
  • 1 cup (250g/8.8oz) cashew cheese

For the greens layer:

  • 375g/13oz greens of choice (ie. silver beet, spinach and kale), washed and chopped
  • 375g/13oz zucchini, grated
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 1/2 cups (375g/13oz) cashew cheese

For the tomato marinara:

  • 1 x 400ml/15oz tin crushed tomatoes
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 2 cloves garlic, crushed
  • 6 sprigs thyme, leaves only

For the white sauce:

  • 2 Tbsp vegan butter or olive oil
  • 1/2 cup plain flour
  • 2 cups almond or soy milk
  • 1/2 cup nutritional yeast flakes
  • 1/4 tsp salt
  • Pinch of nutmeg



  1. To make the fermented cashew cheese, drain cashews and place in a blender with remaining ingredients. Blend until very smooth, using the tamper to help things along. Once you have an even layer, pour in olive oil and create a 2cm layer on top.
  2. Once completely smooth, scrap the cheese into a very clean, large glass jar. Ensure the mixture only reaches 3/4 way up the jar, and that the top of the jar is clean and free of any cashew mixture.
  3. Leave the cashew cheese to ferment for 24-48 hours, or until it has lots of bubbles and has risen.
  4. When the cashew cheese has fermented, the lasagna making process can begin starting with the beetroot layer: preheat oven to 200C/400F and line a baking tray. Place cut beets onto the paper and drizzle with oil, salt and garlic. Bake for 35 minutes or until tender.
  5. Allow beets to cool for 5 minutes before turning into a food processor. Pulse until almost pureed- small chunks are desirable. Scrape beets into a bowl and fold through cashew cheese, set aside.
  6. To make the greens layer, add olive oil, greens and a splash of water to a saucepan and simmer over low heat for 5 minutes or until greens are vibrant and softened. Place greens into a bowl, add salt, pepper and cashew cheese and fold through.
  7. To make the tomato marinara, heat a small saucepan over low heat. Add oil heat for 30s then add garlic and brown for 30 seconds. Add remaining ingredients and bring to a simmer (with the lid on), and simmer for 10 minutes. Turn off heat and set aside.
  8. To make the white sauce, heat a saucepan over medium heat, then add the butter/oil. Melt, then turn off the heat and whisk together. Add milk, salt, nutmeg and yeast flakes and return to the heat. Bring to a simmer, whisking the whole time and stop once the sauce has thickened and starts to bubble. Turn of the heat and set aside.
  9. To prepare the lasagna, preheat oven to 200C/400F and set aside a large, deep lasagna dish. Fill a large pot (5L) with water and bring to the boil. Add salt, and par-cook the sheet for 3-4 mins, then drain and place a little bit of cold water with a splash of oil in the bottom of the pot. At this stage, you will need to work very quickly to avoid the sheets sticking together.
  10. To assemble the lasagna pour the marinara into the bottom of the tray and spread evenly and create a layer of lasagna sheets over the top.
  11. Add 1/3 of the greens mix and spread evenly, then top with a layer of lasagna sheets. Add the second 1/3 of the greens mix and spread evenly, then top with a layer of lasagna sheets.
  12. Add 1/2 the beetroot mixture and spread evenly, then top with a layer of lasagna sheets. Add the second 1/2 the beetroot mixture and spread evenly, then top with a layer of lasagna sheets.
  13. Add the final 1/3 of the greens mix and spread evenly, then top with a layer of lasagna sheets.
  14. Top with the white sauce and spread evenly to completely cover the top. Use 1/2 cup of hot water and slowly drizzle it into the sides of the lasagna, then cover with a lid or 2 layers of aluminium foil and bake for 40-15 mins or until cooked.
  15. Serve immediately and enjoy with family and friends.

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Guest Blogger Kath and Jade

Sisters Kath and Jade, both passionate about food, hope you enjoy their recipes. See all recipes by Kath and Jade

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