Ingredients
- 1 cup (150 g) macadamia nuts
- 27 lasagne sheets, plain or spinach, or use half and half
- Olive oil, for frying
- 2 courgettes, very thinly sliced
- 5 tbsp Vegan pesto, plus extra to serve
- 4 tbsp nutritional yeast
- 2 yellow peppers, deseeded and sliced
- 1 cup (250 ml) soy cream or oat milk
- 600 g passata
- 1 tbsp garlic puree
- 2 tbsp tomato and basil puree
- 80 g vegan cheese, grated (optional)
- Basil sprigs, to garnish
How to Make It
- Preheat the oven to 180°C/160°C Fan/350°F/gas 4.
- Soak the macadamia nuts in a small bowl of water for at least 1 hour. Soak the pasta sheets in warm water until ready to use.
- Heat a generous helping of olive oil in a pan over a very low heat and cook the courgette slices until they begin to wilt and soften. Take off the heat, stir in the pesto and set aside.
- Drain the nuts and add with the nutritional yeast, yellow peppers and soy cream or oat milk to a blender and blend into a smooth sauce.
- Add the passata and tomato and garlic purées to a bowl and stir together.
- Drain the pasta sheets. In a 20 cm (8 in) square baking dish, spread 2 tablespoons of red sauce over the base of the dish, then add a layer of plain pasta sheets – you will probably need 3 per layer, overlapping. Top these with a layer of red sauce, then cover with the green sheets. Cover with the white sauce, then a layer of white sheets. Spread these with pesto and cover with the courgette slices and green pasta sheets. Repeat this process until you have 6–9 layers. Finish with a layer of red sauce and then white sauce on top.
- Cover the dish with tinfoil and bake in the oven for 40 minutes, until the pasta is cooked through and tender.
- After 40 minutes, if you like, you can add a layer of grated cheese, then remove the tinfoil and bake for a further 10 minutes.
- Remove from the oven and allow the lasgne to rest for 5 minutes, then slice up carefully, trying to maintain the layers as much as possible. Garnish with a teaspoon of pesto and sprig of basil.
