Lasagne
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We were super excited to finally get lasagne sheets available as a refill and couldn’t wait to cook a veggie lasagne. This recipe is an amalgamation of various recipes! The cashew béchamel recipe came from a Plant Academy course Gemma took. For the tomato sauce we used our Sunflower Mince Bolognese recipe but you can use your favourite recipe!
You’ll need 2 saucepans and a baking dish.
Serves 6
Ingredients (when in italics available from the van)
Bolognese - see Sunflower Mince recipe - double the quantities in recipe
Béchamel :
500ml cashew milk (make your own ) soak 170g cashew nuts and then blend with 500ml water and strain. (approx £2.55)
60g chickpea flour
30ml olive oil (approx 40p)
25g mustard
1 tablespoon nutritional yeast (approx 5p)
1/2 teaspoon sea salt
3 large lasagne sheets (approx £1.35)
Total cost from Incredible Bulk approx £8.29 / £1.38pp
Method
Remember to start by having your cashew milk good to go.
Begin by making your bolognaise sauce, follow our Sunflower Mince recipe (remember to double the quantities) or your favourite go to!
Once sauce is simmering in pan you can start to make your béchamel sauce.
Heat the olive oil in a medium saucepan, add the chickpea flour and whisk until combined. Gradually add your cashew milk, whisking constantly for 10 minutes while the mixture thickens before adding the mustard, nutritional yeast and salt. Once ready remove from heat and you can start to assemble your lasagne.
Spoon half the bolognaise sauce into your baking dish and lay over one of the large lasagne sheets. Top with half of the béchamel sauce followed by another lasagne sheet. Add your remainder bolognaise sauce, top with final lasagne sheet and finish with the remainder béchamel sauce, smoothing it over evenly.
Bake in the oven for 40-45 minutes until golden brown on top and bubbling. Leave to stand for 5 minutes before cutting into portions.
Zero Waste Tips
For this recipe most ingredients can be bought package free from your local zero waste refill shop.
Look for flour in paper bags that can be composted or recycled. Make your own mustard or buy in glass jars that can be reused or recycled.
Any leftovers can be frozen for another day!