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WHITE CASHEW SAUCE LASAGNA w/PLANT-BASED MEAT

1h preparation time.  Serves 4

 

INGREDIENTS

 

·      1/3 cup cashews

·      1 small or ½ medium size cauliflower

·      ½ 400 ml coconut milk (canned)

·      14 oz extra firm tofu for the non-meat version

and 14 oz plant-based sausage for the meat version

·      16 oz lasagna noodles

·      ½ lemon

·      15 oz can of tomato sauce

·      1tbl spoon brown sugar

·      2 Tbsp spoon of nutritional yeast

·      1 tsp coconut oil

·      Pinch of salt and black pepper to taste

·      Pinch or two of oregano

·      Fresh basil for garnish


COOKING METHOD


1. Cut cauliflower into small pieces and boil until soft. Mix in a blender with cashews and half a can of coconut milk. (200 ml) Add squeezed lemon, salt, and pepper. Mix everything until firm.

 

2. In a saucepan heat up tomato sauce. Add sugar and coconut oil.

 

3. Take off the skin of each plant-based sausage, cut in pieces and sauté in a pan, adding a 1/3 of the tomato sauce.  (The rest of the sauce will be used to spread on the last layer of the lasagna.)

 

4. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Make sure each piece of pasta is separated by gently stirring from time to time.  Drain noodles when finished and rinse with cold water.

 

5. Arrange 5 noodles lengthwise in a baking pan. This will be your first layer of lasagna. Cover noodles with ½ of the sausage-tomato mixture. Place another layer of pasta. Cover this layer of pasta with approximately one half of the white cashew sauce.  Make sure you leave enough sauce for another layer of pasta plus an extra 4 Tbsp to garnish the top of each serving. Add yet another layer of pasta and cover it with the second half of the sausage-tomato mixture. Add a fourth layer of pasta and cover with white cashew sauce. Add a fifth and final layer of pasta and cover with tomato sauce. In the center of what would be each serving, place a dollop of white cashew sauce using approximately 1 Tbsp for each.

 

6. Preheat oven to 375 degrees F

Cover the baking pan of lasagna with foil and cook in the oven for about 20 min on 350F

 

7. Remove from oven and garnish with fresh basil

 

 

AND BON APPETITE!

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