You will need:
1 single stalk of celery coped finely
1 red onion chopped
1 tablespoon of garlic
2 tbsp red wine
Handful cherry tomatoes sliced
2 cups diced mushrooms
Salt and Pepper
Mixed green herbs
2 cups of tomato sauce
1 cup of soy mince (or lentils)
¼ cup of nutritional yeast
¼ cup of cashews (preferably soaked for at least 30min)
2 tablespoons olive oil
3/4 cup of nut milk (cashew milk)
1 cup of warm filtered water
Vegan shredded cheese for topping (optional)
How to make it :
Preheat the oven to 200C°
Sauté the onion and garlic and celery until golden.
Add the mushrooms and sauté for about 5 min. Then flavor with salt and pepper.
Add 500 ml of tomato sauce along with the red wine to the vegetables and cook for about 10 min.
In a blender, puree the cashews with 200ml water into a smooth cream. Add the mixture to a small pot along with ¼ cup of nutritional yeast. Stir until it is dissolved. Then add 1/2 cup of plant-based milk, olive oil and a good amount of salt, mix well and let it simmer on low heat. It should now have a melted cheesy look and smell.
Add the soy mice to the tomato sauce mixture and season with herbs.
In a casserole dish start with a layer of the soy tomato sauce. Then place lasagna sheets on top and continue with a layer of tomato sauce topped with a layer of cheese sauce. Then start over using the lasagna sheets and the tomato mixture. Repeat this until the bowl is full. Ending the final layer with fresh tomato slices and topping it with a thick layer of the béchamel sauce. If you prefer you can also sprinkle some shredded cheese over the top to make the crust extra cheesy and crunchy.
Place the dish into the oven and bake in the oven at 200 degrees for about 30 min. After 30 min switch oven off and leave the lasagna to set in the oven for about 15 min.
The lasagna is now ready to serve with some fresh rocket and basil salad.