80minutes, 40 of them waiting
483Calories
17gProtein
4servings
The béchamel is made from cashews and soya milk, blended fine and thickened with flour. It does not melt like cheese, but it turns creamy and browns under the crumbs.
Ingredients
Forservings
- 200 gLasagne sheets, egg free
- 300 gBroccoli
- 300 gCourgette
- 400 gTomatoes, tinned
- 100 gOnion
- 80 gCashews
- 200 mlSoya milk
- 20 gPlain flour (2 tbsp)
- 20 gOlive oil (2 tbsp)
- 30 gwhite breadcrumbs
- Garlic, nutritional yeast, nutmeg, oregano, salt, pepper
How to make it
- Soak the cashews for an hour, blend fine with the soya milk, yeast flakes, nutmeg and salt, cook with the flour in a pot into a thick sauce.
- Soften the onion and garlic in the oil, add the tomatoes and oregano, reduce for ten minutes. Cut the broccoli and courgette small and blanch for three minutes.
- Layer tomato sauce, sheets, vegetables and cashew sauce in the dish, finishing with cashew sauce and breadcrumbs.
- Bake at 180 degrees for forty minutes and rest for ten.
One tip
Yeast flakes bring the cheese flavour. Two spoons in the sauce, more to taste.
Nutrition per serving
| Calories | 483 |
|---|---|
| Protein | 17 g |
| Fat | 16 g |
| Carbs | 67 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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