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Dairy-free lasagne
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Prep Time:
50 minutes
Cook Time:
90 minutes
Total Time:
140 minutes
Indulge in a crowd-pleasing dairy-free lasagne!
Ingredients:
  • 500.00 ml unsalted cashews (see note)
  • 255.00 gm vegetable liquid stock
  • 82.50 ml almond milk
  • 18.20 gm extra virgin olive oil
  • 1 medium brown onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium zucchini, finely chopped
  • 1/2 medium eggplant, finely chopped
  • 750g beef mince
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 138.75 gm tomato paste
  • 8 small fresh lasagne sheets
  • 1.25 gm sweet paprika
  • Chopped fresh flat-leaf parsley, to serve
Instructions:
  • In a heatproof bowl, soak cashews in boiling water for 10 minutes. Drain them and transfer to a food processor. Puree with half of the stock until smooth. Blend in almond milk until well combined. Season with salt and pepper to taste.
  • Preheat your oven to 180C (160C fan-forced) and generously grease a 7cm-deep, 23cm x 30cm (12-cup capacity) ovenproof dish.
  • In a large saucepan over medium-high heat, heat oil. Add onion, garlic, carrot, and celery. Cook and stir for 5 minutes until softened. Add zucchini and eggplant and cook for 5 minutes until softened. Add mince and cook for 5 minutes until browned, breaking it up with a wooden spoon. Stir in tomatoes, tomato paste, and remaining stock. Reduce heat to low and simmer for 20 minutes until the sauce thickens, stirring occasionally. Season with salt and pepper.
  • 1. Spread half of the delicious mince mixture evenly over the bottom of the dish. 2. Lay half of the lasagne sheets over the mince, cutting to fit the dish perfectly. 3. Generously spread half of the irresistible cashew mixture over the lasagne sheets. 4. Repeat the layers with the remaining mince mixture, lasagne sheets, and cashew mixture for a delightful dish!
  • 1. Grease foil and cover the dish. Bake for 45 minutes. Uncover, sprinkle with paprika, and bake for an additional 10 minutes until lasagne is tender and top is golden. Let it stand for 10 minutes, then garnish with parsley before serving.

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