
vegan lasagne with cashew béchamel
Description
Chef’s note
This luxury lasagne dish has been a Stem & Glory best seller since we first opened our doors. It’s all about that creamy “I can’t believe it’s vegan” cashew béchamel sauce that we’ve been keeping a closely guarded secret... until now!
Ingredients
Lasagne
Tomato sauce (you can of course substitute your own sauce recipe)
Béchamel
Instructions
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Pre-heat the oven to 180˚C / 355˚F / gas mark 4.
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Drizzle the courgette and aubergine cubes in olive oil, add the oregano and season with salt and pepper, and place in a baking tin.
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Toss the celeriac sheets in olive oil and season well with salt and pepper. Distribute evenly in a large baking tin. You are aiming for them to be evenly cooked and a little brown around the edges. Skip this step if you are using regular lasagne.
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Place both tins in the oven and cook for approximately 30 minutes until starting to brown.
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Take the tomato sauce ingredients – crush the garlic clove and blend with all the other sauce ingredients. Season well to taste.
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Build the lasagne with a layer of tomato sauce at the bottom, then a layer of celariac, making sure each celeriac slice overlaps a little to create a whole ‘layer’, then add a thin layer of veg, and cover with tomato sauce. Then just keep repeating – celeriac, vegetables and tomato sauce, finishing with a celeriac layer on top.
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Cover the dish with foil, place in the oven and bake for 30 minutes.
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While the lasagne is cooking, make the béchamel. Drain the cashews and blend all the béchamel
ingredients until smooth in a high powered blender. -
Remove the foil from the lasagne and add a generous bechamel layer on top. Sprinkle with a little dried oregano. You can also add thin tomato slices.
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Cook for a further 10-15 minutes. Remove from oven and allow the béchamel to set for 10 minutes before serving.
Note
Makes a 16 x 24 cm (approx) lasagne which serves 4.
50/60 Station Road, Cambridge CB1 2JH
Find them on : @stemandglory