Vegetable Lasagne with cashew cream

Fresh herbs from the garden, colorful vegetables and a light cashew cream are the main reasons why I love this Lasagne so much. I reduce the dairy products by using my own cashew cream instaed of the classic Lasagne Sauce. I’m reducing my dairy consumption since a few years and I really realize that the best diet is a vegan one. But for me it is important to eat cheese because I really love it.

I’m only using cheese from high qualified organic brands to make sure the animals life was species-appopriate.

Vegetable Lasagne with Cashew Cream

Serve 4-6

5 fresh tomatoes
2 carrots
1 zucchini
1 eggplants
1 red paprika
1 yellow paprika
1 large leek
400g canned tomatoes
1/2 bunch of tyme, fresh (or 5 tsb dry)
6 stems oregane, fresh (or 2 tsb dry)
4 tbsp olive oil
1/3 tsp Chili flakes
fresh basil for garnish
optional: 4 garlic gloves
optional: 100g ewe’s cheese

500g spelt lasagne noodles
2 balls mozzarella
100g Parmesan

For the Cashew Cream:
100g cashew nuts
200-250ml water
salt and pepper


  1. Wash the vegetables and cut all (except the tomatoes) in small cubes.
  2. Dash the tomatoes with hot water and pell them. Cut them also in cubes.
  3. Pick up the leaves from the Oregano and tyme. And cut the garliv if you use garlic.
  4. Heat the olive oil over high heat and fry the vegetables a few minutes.
  5. Add the fresh and canned tomatoes.
  6. Add the herbs, Chili flakes and garlic.
  7. Reduce the heat and let simmer for 15 minutes.
  8. Taste with salt.
  9. Preheat the oven on 160 degrees.
  10. Ground the cashew nuts for the sauce and heat up 100ml of water.
  11. Add 2 tbsp cashew „flour“ and stir to avoid any lumps.
  12. Add water and cashew „flour“ and so on until you get a creamy Sauce.
  13. Taste with salt and pepper.
  14. Grate the Parmesan and cut the Mozzarella.
  15. Cover the ground of a baking dish (mine is 33x22cm) with tomatoe Sauce, 2 tbsp cashew cream, optional ewe‘ cheese and lay 4 Lasagne noodles on top.
  16. Then again: add tomatoe Sauce, 2 tbsp cashew cream, optional ewe‘ cheese and lay 4 Lasagne noodles on top.
  17. Final cover the Lasagne with tomatoe Sauce, Mozzarella and Parmesan.
  18. Bake for 45 min. until the Lasagne get golden.
  19. Server with fresh basil or tyme.

DSC_0133 - Kopie

Follow my blog with Bloglovin

Schreibe einen Kommentar