Wheat Free Lasagna

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

Photo Credit: Vinita Punjabi

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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