This lasagne forgoes pasta and layers aubergine and courgette for a light, naturally gluten-free lunch. I honestly think this is better than the traditional version!
100g vegan aubergine bolognaise
Few spinach leaves
100g of untoasted-unsalted cashews
1 tbsp Nutritional Yeast
1 clove of garlic
Salt and pepper to taste
Slice the aubergine and courgettes into 1 cm thick slices. Coat the base of a baking tray with oil, add the vegetables to the dish coating in the oil, add salt, pepper, and thyme to taste.
Blend the cashew nuts, with 80 ml of water (you may need to adjust this to taste), a clove of garlic, and 1 spoon of nutritional yeast. It is ready when it is a smooth thick paste.
Once the vegetables are baked, take out of the oven. Now it is time to plate up! Layer it aubergine-bolognaise sauce- spinach leaves – cashew cheese – and then start again, until you have reached your desired height!
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