We are gluten and dairy-free at our house due to our youngest child having food intolerances. Fortunately there are many wonderful recipes out there that can mean you can still enjoy foods like pasta and lasagne even when you can't eat gluten.
I've adapted this recipe from The Healthy Chef and tweaked it for our household's dietary needs. I recommend making the basic recipe below and then once you've got the hang of this go ahead and adapt it to your own palate preferences.
- 1.5L x tomato passata
- 1/3 cup of red wine
- 1 x brown onion, diced
- 2 x cloves of garlic, finely chopped
- 1 x tin of brown lentils, strained (or 3/4 cup of rinsed red lentils)
- 1/2 bunch of basil leaves, chopped
- 1 x bunch of greens (kale, Swiss chard or spinach greens), washed and chopped
- 2 x tbs Extra virgin olive oil + extra for roasting pumpkin
- 1 x small butternut pumpkin, seeded and sliced thinly widthways
- 1 x tsp of ground cinnamon
- 1 /2 x tsp of ground nutmeg
- 2 x cups of raw cashews, soaked for 2 hours
- 1/2 cup of nutritional yeast
- 1 x cup of water
- Sprigs of rosemary or thyme for roasting (optional)
- Salt and pepper for seasoning
- Soak raw cashews in water (or speed up the process by soaking in freshly boiled water while you start the cooking process).
- Preheat oven to 180C fan-forced.
- Place sliced pumpkin on a baking tray and sprinkle with ground cinnamon, nutmeg and prigs of rosemary/thyme if using. Drizzle with 1 x tbs of olive oil. Roast for 20 minutes until golden and pumpkin is cooked (roast for longer if needed).
- Heat remaining 1 x tbs of olive oil in a small heavy based saucepan while the pumpkin is cooking. Once the oil is heated add chopped onion and cook over medium heat until translucent and slightly caramelised. Add garlic, lentils and salt and pepper. Stir to coat.
- Add tomato passata and red wine. Stir together and reduce heat to simmer on low for 20 minutes to allow flavours to develop. Throw in chopped basil leaves at the end of cooking the tomato sauce.
- Sauté greens in a small amount of oil or water until bright green.
- Strain cashews and blend on high with water, nutritional yeast, salt and pepper until combined into a smooth paste.
- Assemble the lasagne in an oven-proof ceramic dish starting with pumpkin, then greens, followed by tomato sauce. Repeat and then top with the cashew paste.
- Bake lasagne in the oven for 30 minutes until cashew layer becomes a crust on top.
Enjoy! Lucy x