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  • Writer's pictureSian

Lasagne (GF/DF)

Feeds 4-6 people



½ leek

1 carrot

1 courgette

½ large or 1 small kumara

1 tbsp olive oil

500g mince beef

Salt, pepper, 1 tsp herbs

1x 400g tinned tomatoes

100ml water, optional


1 ½ cups cashew nuts

2 ½ cups hot water

¾ cup cold water

Juice of half a lemon

1 tbsp almond milk

2 tbsp nutritional yeast

Salt, pepper

100g pasta sheets – I like gluten-free lasagne sheets and tend to choose a green lentil based option rather than a rice/corn option, as the protein content is far higher (in New Zealand, you can find green lentil lasagne as part of the Explore Cuisine range)


1. Preheat oven to 180 deg C

2. Place raw cashews and 600ml of water in a pan and boil for 10 mins

3. Meanwhile, finely chop the vegetables (I use a food processer for ease)

4. Add olive oil to large pan and brown the meat

5. Add the chopped vegetables and cook for a few minutes

6. Add tinned tomatoes and additional 100ml water if needed

7. Season and simmer for 20 minutes

8. Drain the cashew nuts and add them to a blender along with 200ml of water and lemon juice

9. Blend on high power until it becomes a creamy sauce, scraping the sides as you go

10. Add almond milk, nutritional yeast and seasoning, and blend again

11. Layer the lasagne and sauces in the dish (approx. 15cm x 20cm) – meat/pasta/sauce/meat/pasta/sauce

12. Pop in the oven and bake for 40-45 mins, covering with foil after 30 mins so it doesn’t over-brown.

13. Either freeze leftover meat sauce or use in another meal with pasta.

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