Hearty Vegan Lasagne

This delicious, warming and hearty lasagne is the perfect meal for those chilly evenings upon us. It’s gluten-free, vegan and full of nourishing veggies to keep you feeling satisfied and nourished. You won’t miss the creamy cheese from a normal lasagne as this cashew cheese is a delightful replacement that will leave you feeling light, satisfied and not overly stuffed.

veganlasagna recipeIngredients:

1 pack Explore Cuisine Organic Green Lentil Lasagne Sheets

Tomato Sauce

1 can chopped tomatoes

1 can brown lentils (drained)

2 kale leaves (shredded)

1 onion

2 cloves garlic

2 tbsp olive oil

1 tsp dried oregano

1/4 tsp salt


3 zucchinis

1 eggplant

1 small squash or butternut pumpkin

5 – 6 large silverbeet leaves (stalks removed)

2 tbsp olive oil

2 pinches salt

Cashew Cheese Sauce

2 cups raw cashews (soaked for 30 minutes)

1 1/2 cups water

3 tbsp nutritional yeast (gives it the cheesy flavour)

2 cloves garlic

1 lemon (juiced)

1 tbsp olive oil

1/2 tsp salt

Pinch of cayenne pepper


  1. 1. Vegetables Wash and slice the zucchinis and eggplant into thin strips, place on a baking tray with olive oil and salt. Peel and cut the squash or pumpkin into thin slices and place on another tray with olive oil and salt. Place in the oven to bake (180 degrees).
  2. 2. Tomato SauceMeanwhile, peel and roughly chop your garlic and onion, place in a large pot with a little olive oil to heat. Once slightly cooked, add your tomatoes, lentils, kale and oregano  – place a lid on top and leave to simmer for 5 – 10 minutes.
  3. 3. Cashew Cheese Sauce Into a blender or food processor place your drained cashews, water, nutritional yeast, garlic, lemon, olive oil, salt and pepper. Blend until silky smooth – you may need to stop and start to add a tablespoon or two more water (not too much as you don’t want it to be too runny). Set aside.
  4. 4. Once the vegetables are just cooked and the moisture has been released, remove from the oven.  Keep the oven turned on.
  5. 5. Now to begin the layering. In a baking dish, start the base with a layer of tomato sauce, followed by a layer of silverbeet, topped with a good spread of cashew cheese sauce. Top this with the first layer of lasagna sheets and press down.
  6. 6. Add another layer of tomato sauce, roast vegetables, cashew cheese and lasagne sheets. Press down.
  7. 7. Continuing, add another layer of each filling. For the finishing layer, add a generous spread of cashew cheese sauce to cover. Sprinkle with a little salt and a lot of black pepper. 
  8. 8. Place in your pre-heated oven for 25-30 minutes until the pasta is cooked through and the topping is golden. To ensure the pasta is cooked, slide a knife through the centre of your dish and if it goes through easily, you’re good to go!
  9. 9. Leave to cool for 10 minutes then serve with a side of tasty greens or slaw.
  10. .
    This recipe featured exclusively in the June Delight Box, using the delicious Explore Cuisine Green Lentil Lasange Sheets. You can grab yourself a box here.