Introduction
Ever have one of those days where you’re too tired to even think about dinner, but also too hungry to just stare at a sad bowl of cereal?
Enter the humble vegetable lasagne — your new best friend for those “I want cozy but make it plant-based” nights.
This isn’t your average lasagne slathered in dairy and regret. Nope, we’re talking layers upon layers of roasted veggies and a cheeky little cashew cheese that’s creamy enough to make you forget it’s vegan.
It’s like a warm hug from the inside, but without any moo or cluck involved.
So, if you’re ready to impress yourself (and maybe your non-vegan pals), stick around — your taste buds are in for a seriously good time.
Trust me, this dish is the kind of delicious that makes you want to cancel all your weekend plans just to eat it again. Plus, it features layers of squash, herbs, and creamy vegan sauce that will have everyone asking for seconds.
Ingredients
- 2 aubergines (eggplant power!)
- 2 courgettes
- 100g vegan aubergine bolognaise (plant-perfect sauce)
- Few spinach leaves
- 100g of untoasted-unsalted cashews
- 1 tbsp Nutritional Yeast
- 1 clove of garlic
- Oil
- Salt and pepper to taste
- Thyme
Who knew vegan magic could be so simple? With these fresh veggies, creamy cashew cheese, and a saucy twist, this lasagne is like a plant-based hug on a plate. Delicious Mexican Bean Lasagne is another great recipe that showcases the versatility of plant-based ingredients! Whether you’re a seasoned vegan or just veggie-curious, this recipe is your new best friend in the kitchen!
How to Make It
Alright, let’s talk about how to turn those humble veggies into a veggie-packed lasagne that even your pickiest plant-eating pals will love.
Start by slicing up your 2 aubergines and 2 courgettes into nice, thick 1 cm slices — enough to make a decent lasagne layer but not so thick that you’re biting into a veggie doorstop. Give them a good coat of oil in your baking tray, sprinkle on some salt, pepper, and a dash of thyme because, hey, thyme makes everything better.
Pop them in the oven until they’re all tender and lovely, probably about the time it takes you to binge-watch an episode or two of your favorite show.
While the veggies are roasting, it’s cashew cheese magic time. Blend up 100g of those untoasted, unsalted cashews with around 80 ml of water (feel free to adjust; you want smooth but not soup), a clove of garlic for that punch, and a tablespoon of nutritional yeast — the secret vegan cheese whisperer.
Whiz it all until it’s a thick, dreamy paste that will bring creamy goodness to your layers.
Once your veggies are out and cooled just enough to handle, it’s layering party! Start with a slice of aubergine, slather on some vegan aubergine bolognaise (100g, because we don’t want to skimp on the saucy goodness), toss in some fresh spinach leaves for that pop of green, then dollop on your cashew cheese.
Rinse and repeat until you’ve built your tower of plant-based delight. Remember, batch cooking can simplify your meal prep and make it easier to enjoy delicious dishes like this one throughout the week.
Now, all that’s left is to dig in and pretend you’re in a fancy Italian restaurant, minus the awkward language barrier. Buon appetito!
Bonus Tips
- Feeling fancy? Add a sprinkle of smoked paprika to the cashew cheese for a cheeky smoky twist that says, “I’m vegan and I’m fancy.”
- Don’t be shy—layer those veggies like you’re building a tasty veggie skyscraper; the higher, the mightier your lasagne legend.
- Swap out spinach for kale if you want your lasagne to have a little green muscle power—because who said plants can’t pump iron?
Why You’ll Love It
This veggie lasagne is like a plant-powered hug on a plate—comforting, cozy, and totally guilt-free.
It’s got layers of flavor that sneak up on you, all while being flexible enough to charm even the pickiest herbivore.
Plus, it’s the kind of recipe that makes you look like a kitchen wizard without needing a degree in vegan alchemy.
Who knew plant-based could taste this sneaky delicious?
Nutritional Info
These are estimated values:
Calories: 350
Protein: 15 g
Carbohydrates: 40 g
Fat: 12 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
