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.
MAKES 6 SERVINGS
INGREDIENTS
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
INSTRUCTIONS
- 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.
- 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.
- Leave the cashew cheese to ferment for 24-48 hours, or until it has lots of bubbles and has risen.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the final 1/3 of the greens mix and spread evenly, then top with a layer of lasagna sheets.
- 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.
- Serve immediately and enjoy with family and friends.
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Sisters Kath and Jade, both passionate about food, hope you enjoy their recipes. See all recipes by Kath and Jade