logo
  • Recipes
    • All Recipes
    • Baking
    • Dairy-Free
    • Gluten-Free
    • Lunchbox Friendly
    • Nut-Free
    • Savoury
    • Raw
    • Sugar-Free
    • Sweets
    • Vegan
    • Vegetarian
  • News
  • Articles
  • Naked Planet
  • Shop Naked Foods
  • Search

 

Vegan Lasagne with Cashew Bechamel, Lentil Ragu and Vegetables

Vegan, Vegetarian

6
 


Looking for a healthy and filling meal that's easy to prepare? Look no further than this mouth-watering vegan lasagne! With its layers of rich lentil ragu, fresh veggies, and creamy cashew bechamel sauce, it's a wholesome and satisfying dish that's perfect for weeknight dinners. Plus, you can make it ahead and freeze for quick and easy meals throughout the week. Give it a try and see why this vegan twist on the classic dish is sure to impress even the most discerning foodies!

Recipe Created by Estelle Rose

#VeganLasagne #HealthyEating #WeeknightMeals #MealPrep #PlantBased

INGREDIENTS

  • 500 g raw unsalted cashews*
  • 2 cups water for soaking cashews
  • 2 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • 2 medium brown onions diced
  • 400 g 1 can brown lentils*, drained and rinsed
  • 700 g 1 bottle passata (strained tomato sauce)
  • 1 medium carrot grated
  • 1/2 tsp nutmeg
  • 1 small garlic clove minced
  • 3 zucchinis thinly sliced lengthwise
  • 2 eggplants thinly sliced lengthwise
  • 2 red capsicums bell peppers, remove seeds, peeled and sliced
  • Lasagne sheets
  • Salt and pepper to taste
  • Infused Garlic Olive Oil*

METHOD

  • 1. Preheat your oven to 180°C.
  • 2. In a bowl, soak the cashews in 2 cups of warm water for at least 1 hour, or overnight for best results. Drain the cashews before using.
  • 3. Then in a saucepan, heat some oil over medium heat and cook 1 of the diced brown onions until translucent.
  • 4. In a blender or food processor, combine the soaked cashews, cooked onion, 1 tbsp nutritional yeast, dijon mustard, apple cider vinegar, and a pinch of salt. Blend until smooth and creamy. You can add water while you blend to ensure you get a creamy texture but make sure it's not too runny. Set aside.
  • 5. In a large saucepan, heat some oil over medium heat. Add the remaining diced onion and sauté until it becomes translucent.
  • 6. Add the brown lentils, 1 tbsp nutritional yeast, passata, grated carrot, nutmeg, minced garlic, salt, and pepper to the saucepan. Stir well and let it simmer for about 10-15 minutes with a lid on, allowing the flavours to come together. Adjust the seasoning if needed.
  • 7. While the lentil sauce is simmering, prepare the vegetables. Preheat a grill pan over medium-high heat (or alternatively you can use the oven). Lightly brush the zucchini and eggplant slices with olive oil, then grill them in batches until they have grill marks and are slightly softened. Set aside.
  • 8. Take a baking dish (I used one about 30x30x5cm) and spread a thin layer of the lentil sauce at the bottom. Place a layer of lasagne sheets on top, followed by a layer of the bechamel sauce, then grilled zucchini, eggplant slices, and roasted red capsicum. Repeat these layers until you've used all the ingredients, finishing with a layer of lentil sauce on top.
  • 9. Pour the remaining cashew cream mixture evenly over the top layer of lentil sauce, spreading it with a spatula. Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the lasagne sheets are cooked through and the top is golden brown.
  • 10. Once cooked, remove the lasagne from the oven and let it cool for a few minutes before serving. This allows it to set and makes it easier to cut into portions.
  • Enjoy your delicious vegan cashew lasagne! Serve it with a side salad for a complete meal.

About The Recipe Creator: Estelle Rose

Estelle Rose is a pilates instructor based in Sydney, Australia who loves to “share her ways on how to cook and eat delicious and satisfying food without cancelling all your weekend plans to prepare it.”

Check out more of her recipes at https://www.lentilsandlemons.com/

Handpicked recipes
Tasty and Crunchy Fruity Granola

View Recipe

Pancake Balls

View Recipe

Choc Banana Oat Skillet

View Recipe

Breakfast Toast

View Recipe

Frozen Chocolate Yogurt Bark

View Recipe

Matcha Cookie Dough Bites

View Recipe

High Protein Chocolate Raw Caramel Slice

View Recipe

Chocolate Oat Ice Cream Bites

View Recipe

@nakedfoods
📣 OUR NEW VARIETY PACKS ARE HERE! ​ Treat yo 📣 OUR NEW VARIETY PACKS ARE HERE!
​
Treat yourself to our new packs and send them to the ones you love to show them you care. We'll deliver them - contact free! 🎁

Swipe to shop 👉
​Pamper Pack | Thinking of You | DIY Caramel Slice
​
​*home delivery only
Kitchen goals 😍 ​ Jars make everything look s Kitchen goals 😍
​
Jars make everything look so much better - especially when they're filled with Naked goodies!
​
Let us help you restock your pantry!🙌

Don't miss out on FREE DELIVERY* offer ends 31st August 🏠🚚
​
​📸 @la.mizon
​
​*Minimum spend $50
Here's a good one to try this week! Peanut Butter Here's a good one to try this week! Peanut Butter Raspberry balls 🥜✨

​PB is packed with loads of vitamins and is great source of protein and fibre. You can add it to almost anything - sweet or savoury! At NF, you can find freshly pressed PB made with nothing but peanuts - the best kind 😍 
​
Ingredients:
- 250g frozen raspberries, defrosted
- 200g dates* - soaked and drained
- 50g rice malt syrup*
- 30g peanut butter*
- 20g coconut oil*, melted
- 30g vanilla protein powder*
- 160g coconut flour*
- 70g shredded coconut*

Coating ingredients:
- 20g desiccated coconut*
​
​*Available at NF

Directions:
1. In a food processor, blend raspberries, dates, rice malt syrup, peanut butter and coconut oil until a smooth paste forms
2. Add remaining ingredients until a dough forms
3. Optional: form a small circle in each ball and drizzle some peanut butter inside before gently covering peanut butter with more dough and pinching the creases to seal the ball
4. Roll dough into desired size balls before rolling in desiccated coconut
​
​Let us know if you try this one 🙌 
​
​📸 @sarahfitfoodie
Our new Latte blends are here! ☕ ​ Enjoy a ca Our new Latte blends are here! ☕
​
Enjoy a cafe style experience at home that not only tastes delicious but also has added health benefits 😍
​
​​Swipe to view 👉
Beetroot Cocoa | Purple Potato | Cinnamon Spice | Hot Chocolate

All of our blends are vegan, gluten free & refined sugar free!🌿 

We cannot wait to hear what you think!
​
​*Available online and at selected stores NOW
This error message is only visible to WordPress admins
There has been a problem with your Instagram Feed.
@nakedfoods
📣 OUR NEW VARIETY PACKS ARE HERE! ​ Treat yo 📣 OUR NEW VARIETY PACKS ARE HERE!
​
Treat yourself to our new packs and send them to the ones you love to show them you care. We'll deliver them - contact free! 🎁

Swipe to shop 👉
​Pamper Pack | Thinking of You | DIY Caramel Slice
​
​*home delivery only
Kitchen goals 😍 ​ Jars make everything look s Kitchen goals 😍
​
Jars make everything look so much better - especially when they're filled with Naked goodies!
​
Let us help you restock your pantry!🙌

Don't miss out on FREE DELIVERY* offer ends 31st August 🏠🚚
​
​📸 @la.mizon
​
​*Minimum spend $50
Here's a good one to try this week! Peanut Butter Here's a good one to try this week! Peanut Butter Raspberry balls 🥜✨

​PB is packed with loads of vitamins and is great source of protein and fibre. You can add it to almost anything - sweet or savoury! At NF, you can find freshly pressed PB made with nothing but peanuts - the best kind 😍 
​
Ingredients:
- 250g frozen raspberries, defrosted
- 200g dates* - soaked and drained
- 50g rice malt syrup*
- 30g peanut butter*
- 20g coconut oil*, melted
- 30g vanilla protein powder*
- 160g coconut flour*
- 70g shredded coconut*

Coating ingredients:
- 20g desiccated coconut*
​
​*Available at NF

Directions:
1. In a food processor, blend raspberries, dates, rice malt syrup, peanut butter and coconut oil until a smooth paste forms
2. Add remaining ingredients until a dough forms
3. Optional: form a small circle in each ball and drizzle some peanut butter inside before gently covering peanut butter with more dough and pinching the creases to seal the ball
4. Roll dough into desired size balls before rolling in desiccated coconut
​
​Let us know if you try this one 🙌 
​
​📸 @sarahfitfoodie
Our new Latte blends are here! ☕ ​ Enjoy a ca Our new Latte blends are here! ☕
​
Enjoy a cafe style experience at home that not only tastes delicious but also has added health benefits 😍
​
​​Swipe to view 👉
Beetroot Cocoa | Purple Potato | Cinnamon Spice | Hot Chocolate

All of our blends are vegan, gluten free & refined sugar free!🌿 

We cannot wait to hear what you think!
​
​*Available online and at selected stores NOW

Copyright © 2020 Naked Foods

ABOUT

About Us
Naked FAQ
Naked Digest
Recipes

SHOP WITH US

Store Locations
Shop Online
Shop All Products

Allergen Alert
Shipping & Delivery
Feedback
Other Enquiries

USEFUL LINKS

Careers
Suppliers
Terms & Conditions
Privacy Policy

Privacy Preference Center

Privacy Preferences