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Wheat Free Lasagna

Photo Credit: Vinita Punjabi


For the Tomato Sauce

  • 4 tomatoes, chopped
  • 2 onions, chopped
  • 10 olives, sliced
  • 6 cloves garlic, chopped
  • Oregano and unrefined salt to taste

For the Cashew Cream

  • 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)

For the Lasagna

  • 2 carrots, thinly sliced lengthwise and steamed
  • 2 zucchini, thinly sliced lengthwise
  • 2 unpeeled potatoes, thinly sliced lengthwise and steamed
  • ⅛ tsp nutritional yeast


For the Tomato Sauce

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

Rinse the soaked cashew nuts. Blend all ingredients together to a creamy consistency.

For the Lasagna

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


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