Juicy vegetable lasagna with Indian nut cheese
If you’ve been dreaming of a truly delicious lasagna that’s also healthy, gluten-free and maybe even plant-based, look no further – just the recipe you’re looking for. This wholemeal vegetable lasagna brings together juicy vegetables, hearty lentil flour lasagne plates and a rich Indian nut ‘cheese’. A melt-in-your-mouth, health-friendly meal that is sure to captivate the hearts of lovers of traditional flavours. We think you’ll be tempted to try it, so we won’t make a long story short – the recipe is in front of you!
Servings: For four lasagne lovers
Preparation time: approx. 1 hour
Difficulty: Medium
For the preparation you need:
For Lasanje:
- 400 g carrots (about 6 medium or 4 larger)
- 200 g courgettes (about 1 larger)
- 175 g onions (about 2 medium)
- 4 celery stalks
- 1 can black beans
- 200 g concentrated tomato paste + 210 g water
- salt (to taste)
- pepper (to taste)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 8 gluten-free lentil flour lasagne plates
For “Cheese”:
- 100 g Indian nuts
- 100 g water
- 20 g lemon juice
- salt, pepper (to taste)
How to prepare vegetable stock?
First, wash and peel the vegetables. Then grate the vegetables and place in a larger pot or a pan with higher sides. You can also use a food processor to grate the vegetables. Simmer the vegetables in the pot for a few minutes and then mix in the tomato sauce (tomato paste + water mixed together) and seasonings. Let the vegetable mixture simmer until the excess liquid has evaporated. Stir in the black beans and turn off the heat.
Then prepare the lasagne. To do this, first put a few spoonfuls of the vegetable mixture in the bottom of the mould and place two lasagne plates on top. Arrange the plates more or less side by side so that they overlap. Then place a generous layer of vegetable mixture on top of the plates and cover again with the two lasagne plates. Continue the process until the lasagne plates and the mixture continue. Apply a little pressure to each layer, using your hands to gently but moderately press down on the plates – this will ensure that the lasagna stays together nicely when cooked.
Make sure that the top layer (before the layer of cheese) is a vegetable mixture, not slabs. Once you have assembled the lasagne, place it in the oven at 180-200 degrees for 25-30 minutes. While the lasagne is cooking, prepare the Indian nut “cheese”. To do this, blend all the ingredients into a cream with a silky texture. After about half an hour, remove the lasagne from the oven, cover with a layer of ‘cheese’ and place in the oven to bake for another 10 minutes.
PS! If you want a crispier layer of cheese, you can also spread it on the lasagne right away to keep an eye on it so the “cheese” doesn’t burn.
