Wheat Free Lasagna
Photo Credit: Vinita Punjabi
For the Tomato Sauce
Ingredients
- 4 tomatoes, chopped
- 2 onions, chopped
- 10 olives, sliced
- 6 cloves garlic, chopped
- Oregano and unrefined salt to taste
Method
In a heavy bottomed pan, dry sauté the onion and garlic (adding water a little at a time if required, to prevent sticking), until fragrant. Add the rest of the ingredients for the sauce with sufficient water, bring to a boil and simmer until thickened.
For the Cashew Cream
Ingredients
- 250 g cashew nuts, soaked for 4 hours
- 4 cloves garlic
- 1 tsp mixed herbs
- ⅛ tsp crushed black pepper
- ¼ cup water (or as needed to help with blending)
Method
Rinse the soaked cashew nuts. Blend all ingredients together to a creamy consistency.
For the Lasagna
Ingredients
- 2 carrots, thinly sliced lengthwise and steamed
- 2 zucchini, thinly sliced lengthwise
- 2 unpeeled potatoes, thinly sliced lengthwise and steamed
- ⅛ tsp nutritional yeast
Method
Layer the sliced vegetables, tomato sauce and cashew cream in a baking dish and bake in a moderate to hot oven (190 °C) for an hour. Top with nutritional yeast.
Serves 6