Vegetable Pasta Bake with Cashew Cheese
Vegetable Pasta Bake with Cashew Cheese
Ingredients
- 2 medium Eggplants
- 4 ounce baby spinach
- 1 bunch fresh basil
- 9 ounce lasagna sheets
- Olive oil
- salt and pepper to taste
Mushroom Ragu
- 7 ounce mushrooms diced
- 1 can (14 oz.) crushed tomatoes
- 1 tsp dried thyme
- 1/2 tsp chili flakes
Cashew Sauce
- 1 1/2 cups cashews (soaked in hot water for 30 minutes or overnight)
- 3/4 cup vegetable stock (6 1/2 oz)
- t tbsp lemon juice or apple cider vinegar I used the vinegar
- 3 tsp miso paste
- 2 garlic cloves chopped
Instructions
- Preheat oven to 375°F and line a baking sheet with baking paper and spray an 8 x 10 inch oven-proof dish with oil.
- Arrange eggplant on prepared sheet, spray with oil and season with salt and pepper. Bake for 20 minutes, turning halfway through.
- Combine spinach and basil together in a bowl.
- For the Mushroom Ragu: Heat a non-stick skillet over medium heat, spray with oil and add sliced mushrooms in a single layer. Cook for 8-10 minutes, turning once until golden. Add tomatoes, thyme, chilli, salt and pepper and simmer for 8-10 minutes to thicken sauce. Adjust seasoning and set aside.
- For the Cashew Sauce: Drain and rinse cashews and add to a food processor with stock, lemon juice, miso, garlic and salt and pepper. Blend on high for 3-4 minutes or until smooth and creamy. Adjust seasoning.
- Spread ⅓ of the cashew sauce over the base of the prepared oven dish, followed by ⅓ of the lasagna sheets, ⅓ of mushroom ragu, ⅓ of eggplant slices, and ⅓ of the spinach and basil mix. Repeat layering twice, adding final spinach mix around the eggplant layer. Don’t worry if layers aren’t perfect - it will still taste delicious!
- Bake for 30-35 minutes or until the cashew sauce is bubbling and eggplant is golden brown.
- Bake for 30-35 minutes or until the cashew sauce is bubbling and eggplant is golden brown.
- Stand for 5 minutes before serving.
Nutrition
Serving: 4PeopleCalories: 557kcalCarbohydrates: 53.8gProtein: 21.6gFat: 25.2gSaturated Fat: 4.8gFiber: 15.3gSugar: 14.4g
Tried this recipe?Let us know how it was!
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