Vegan Lasagne with Basil Cashew Cheese Sauce

 Vegan Lasagne with Basil Pesto topping

Vegan Lasagne with Basil Pesto topping

This recipe is real vegan comfort food. My boyfriend loves traditional wholesome meals, so I had to get all our usual favourites like lasagne into vegan versions pretty quick when I started OMS and he loves it! we both do. You don't need the basil pesto on top but if you have a batch in the fridge or freezer it's a great addition.

Recipe

  • 1 box or 6 sheets of San Remo gluten free pasta sheets
  • 1 batch of vegan basil cashew cheese, recipe below
  • 1 batch of vegan basil pesto (optional)
  • 1 zucchini 
  • 2 capsicums, 1 red, 1 green
  • 1 punnet of mushrooms
  • 1 large golden sweet potato
  • 1/2 squash pumpkin
  • 1 teaspoon garlic
  • 1 bag spinach leaves 
  • 1 bottle of Tomato pasta sauce 
  • Sea salt and pepper to taste

 Basil Cashew Cheese sauce from  ohsheglows.com

Basil Cashew Cheese sauce from ohsheglows.com

basil cashew cheese sauce

  • 1 cup raw cashews soaked over night or for 30 mins and drained

  • 1/4 cup vege stock

  • 1.5 cups fresh basil leaves

  • 2 garlic cloves 

  • 1 tablespoon Dijon mustard

  • 1/2 cup nutritional yeast 

  • 1/2 teaspoon onion powder

  • Sea salt to taste

Add it all to a high speed blender and whiz till smooth and creamy. Layer it into your lasagne. Freeze any leftovers in an airtight container.


  1. Pre-heat your oven at 180 degrees celsious and make the basil cashew cheese sauce first or in advance, recipe above.
  2. Remove the skin from the pumpkin and chop the pumpkin and the sweet potato into large cubes and place in a baking dish. Chop capsicum in 2cm by 2cm squares roughly and place in a separate baking dish. Roast both for 20-40 minutes in the oven on 180 degrees celsius fan bake until the pumpkin and sweet potato are soft enough to mash but not crispy. Set the roasted capsicum aside.
  3. Once the pumpkin and sweet potato are done, season well with sea salt and pepper, mash and set aside.
  4. Dice zucchini (skin on) and mushrooms. Add it all to a pan with a little water and the garlic to lightly stir fry on a low heat till cooked. Season and set aside. Drain any left over water.
  5. In a medium sized casserole dish that has a lid, start assembling the layers. It doesn't really matter what order you do each, you can be as creative as you want but I always start and end with mash. Mine generally goes something like this - a layer of pumpkin/sweet potato mash, a layer of tomato pasta sauce spreading it over the mash, then lay 3 pasta sheets evenly (you'll have gaps), a layer of basil cashew cheese sauce, a layer of the cooked zucchini/mushrooms and baby spinach leaves, the remaining tomato pasta sauce, the remaining basil cashew cheese sauce, 3 more pasta sheets, then finish with pumpkin/sweet potato mash on top.
  6. Season with sea salt and pepper and bake with the lid on at 180 degrees celsius for 45 minutes, then take the lid off and bake for a further 10-15 minutes. Serve with a layer of basil pesto on top or dollop on the side (optional).

The final dish will be pretty messy when served, so don't worry if it doesn't look like the photo (I had to refrigerate that one before I shot it), but it should be super tasty!! : )

enjoy!

Let me know how you go! you can tag me @stayinghealthywithms and #stayinghealthywithms on instagram if you make it - i'd love to see your creations!!

Simonne x