Vegan Gluten Free Lasagna
I wanted some kind of white cheesy sauce for this lasagna. I didn’t use a recipe so I just went with it, using the principles of making a béchamel sauce.
I sautéed the garlic in the spread for few minutes.
I added the cashew butter, stirring constantly until it completely melted.
Next was the flour. As soon as the flour was incorporated in the ‘butter”, I switched to a whisk and started to add the almond milk, little by little.
When it became a smooth sauce i added the nutritional yeast, salt, pepper and red pepper flakes.
For the filling I sautéed sun dried tomatoes in olive oil and about 3 cups of chopped mushrooms.
I peeled a big eggplant and sliced it 1/2 inch thick.
Sprayed the slices with olive oil and grilled them.
I layered tomato pasta sauce, eggplant, white sauce, mushrooms. I finished with layering white sauce on top of last row of eggplant. Few slices of tomatoes on top of that. Baked it in preheated oven at 350F for 35 min.