I haven’t met many people who don’t like a good lasagna – creamy sauces, chewy pasta and then you can add all kinds of vegetables. Here is a vegetarian lasagna without cheese. Instead, it has cashew nuts that are turned into a creamy, white sauce and tofu that gives consistency. And the taste is great!
270 g tofu, naturel, crumbled
350g spinach, frozen or fresh
1 onion, finely chopped
4 cloves garlic, finely chopped
1 can chopped tomatoes
1 pkg (500 g) tomato sauce
6 halves sundried tomatoes, chopped
1 teaspoon olive oil + 2 tablespoons water
1 tbsp finely chopped basil, fresh, frozen or dried
1 tbsp finely chopped oregano, fresh, frozen or dried
2 cubes vegetable stock
250 g of lasagna sheets, whole grain
2 dl cashews, raw
8 dl water
2-3 tsp salt
3 tbsp cornstarch or potato flour
½ tbsp lemon juice
1 tbsp sunflower seeds, raw
½ tbsp sesame seeds, raw
Preheat the oven to 225 degrees.
Heat the olive oil in a pan and sauté the onion until soft and golden. Add water if it starts sticking and burning. Add the remaining ingredients, bring to a boil and let simmer for about 10 minutes.
Mix all the ingredients for the white sauce until you get a smooth sauce. Place in a sauce pan and slightly thicken so that it is easier to work with.
In an oven-safe form (approximately 25x35cm) start with a layer tofu / spinach sauce, lasagne sheets and then tofu / spinach again, top with the white sauce on top and finish with a layer of lasagne sheets. Continue in this manner until you are out of the sauces. Finish on top with white sauce and garnish with sunflower and sesame seeds.
Bake in middle of the oven for about 30 minutes.