As anyone who has been following this blog for a while will know, I do have a thing for culinary love childs. Be it a cross over from two different types of cuisine or, as in this case, to combine two different courses - I am all about that jazz!
This week's recipe is what I cooked up when I had gathered my sweet family for a final joint dinner before I was off to New Zealand... because what better way to show appreciation in shape of food than a time consuming, warming lasagna? You tell me!
You might also like: The Thaitalian Lasagna.
- 3 dl (1,5 cup) cashews, soaked over night
- 0,75 dl (1/3 cup) nutritional yeast
- 0,75 dl (1/3 cup) water
- 2 tbsp lemon juice
- 1 tsp each of garlic and onion powder
- dash of salt and pepper
- lasagna sheets
- vegan cheese
- 2 onions
- 1 bulb garlic
- 2 eggplants
- 2 zucchinis
- 1 yellow bell pepper
- 1 red bell pepper
- 1 can à 400 grams crushed tomato
- 4 fresh tomatoes
- 1 bay leaf
- 1 tbsp balsamic vinegar
- 1 pot fresh basil
- ½ lemon, zest of
- Dress the garlic bulb in tin foil. Roast veggies for 1,5 hours at 150c, drizzled with olive oil, salt and black pepper. (Alternatively saute, in batches, until all veggies are tender)
- In a food processor, combine the bechamel ingredients. Make sure the cashews have been soaked for a minimum of 5 hours or it will not work.
- Bring crushed tomatoes, bay leaf and lentils to a boil in a small saucepan until lentils are near done.
- Comebine roasted vegetables with tomato-lentil mixture, add two handfuls of fresh basil, the juice of half a lemon and a tbsp of balsamic vinegar to the mixture. Layer between lasagna sheets in an ovenproof dish.
- Top with vegan cheese. Cook at 200c for 40 minutes; covering the dish with tin foil for the first 20.