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The Happy Pear One Pot Lasagne

The Happy Pear One Pot Lasagne

The Happy Pear One Pot Lasagne

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Ingredients

  • Cashew cream

  • 300g raw cashew nuts

  • 150ml veg stock

  • 1.5 tbsp vinegar/lime juice

  • 3 tbsp nutritional yeast (optional)

  • Pinch salt

  • Pinch black pepper

  • Optional but nice additions: ½ tsp onion powder and ½ tsp garlic powder

  • Tomato sauce:

  • 1 onion

  • 3 cloves garlic

  • ½ red chilli

  • 200g mushrooms

  • 1 courgette

  • 100ml red wine

  • 5 sun-dried tomatoes

  • 2 tins of chopped tomatoes

  • 100g tomato puree

  • 1 tbsp maple syrup

  • ½ tsp salt

  • ¼ tsp black pepper

  • Lasagne sheets

  • Course

    CourseMain Course

  • Serves

    Serves4-6

  • Time

    Time45-60 minutes

  • Difficulty

    DifficultyBeginner

Method

INSTRUCTIONS

·         First step, soak the cashew nuts for the cream in 300 ml water for 30 mins.

·         Preheat the oven to 180℃.

For the tomato sauce

·         Peel and finely chop the garlic and onion, finely slice the mushrooms and the courgettes into thin half wheels. Chop the chilli finely removing the seeds if you prefer less heat, but include the seeds if you like it spicy. Lastly chop the sundried tomatoes very finely (easiest if you use a scissors).

·         Get a large oven proof pot (no plastic/wooden handle) and put the heat on you hob to high. Put 2 tablespoons of oil together with the onion, garlic and the chilli and fry for 2 mins, stirring regularly until the garlic is going golden and the onions are going transparent. Now add the mushrooms and the courgettes and continue to fry for 5 mins stirring regularly.

·         Next add the 100ml of red wine and allow to reduce for 2 mins. Then add the 2 tins of chopped tomatoes in together with the sun dried tomatoes, ½ tsp salt, maple syrup, black pepper and the tomato puree, bring to the boil and leave simmer for 10 minutes.

For the cashew cream

·         Drain and rinse the soaked cashews. Add in all of the ingredients for the cashew cream in a blender and blend until really smooth.

For assembly

·         Now to layer up, remove half the tomato and veg mixture. Cover with a layer of lasagne sheets (break the sheets so that it forms an even layer), spoon on half of the cashew cheese and spread it the edges so that it is nice and even.

·         Add back in the remaining tomato and veg mix and spread out evenly.

·         Top with lasagne sheets as you did below (breaking sheets so that there are no sheets overlapping) and spoon on the remaining cashew cheese.

·         Bake in the oven at 180℃ for 15 mins until the cashew cream starts to go solid.

Method

INSTRUCTIONS

·         First step, soak the cashew nuts for the cream in 300 ml water for 30 mins.

·         Preheat the oven to 180℃.

For the tomato sauce

·         Peel and finely chop the garlic and onion, finely slice the mushrooms and the courgettes into thin half wheels. Chop the chilli finely removing the seeds if you prefer less heat, but include the seeds if you like it spicy. Lastly chop the sundried tomatoes very finely (easiest if you use a scissors).

·         Get a large oven proof pot (no plastic/wooden handle) and put the heat on you hob to high. Put 2 tablespoons of oil together with the onion, garlic and the chilli and fry for 2 mins, stirring regularly until the garlic is going golden and the onions are going transparent. Now add the mushrooms and the courgettes and continue to fry for 5 mins stirring regularly.

·         Next add the 100ml of red wine and allow to reduce for 2 mins. Then add the 2 tins of chopped tomatoes in together with the sun dried tomatoes, ½ tsp salt, maple syrup, black pepper and the tomato puree, bring to the boil and leave simmer for 10 minutes.

For the cashew cream

·         Drain and rinse the soaked cashews. Add in all of the ingredients for the cashew cream in a blender and blend until really smooth.

For assembly

·         Now to layer up, remove half the tomato and veg mixture. Cover with a layer of lasagne sheets (break the sheets so that it forms an even layer), spoon on half of the cashew cheese and spread it the edges so that it is nice and even.

·         Add back in the remaining tomato and veg mix and spread out evenly.

·         Top with lasagne sheets as you did below (breaking sheets so that there are no sheets overlapping) and spoon on the remaining cashew cheese.

·         Bake in the oven at 180℃ for 15 mins until the cashew cream starts to go solid.

Used in this Recipe

  • Ardkeen Quality Food Store Cashew Nuts 250g

    Ardkeen Quality Food Store Cashew Nuts 250g

    €5.81

  • Carol’s Stock Market Vegetable Stock 500ml

    Carol’s Stock Market Vegetable Stock 500ml

    €4.25

  • De Cecco Lasagne All’uovo No 112 500g

    De Cecco Lasagne All’uovo No 112 500g

    €3.85

  • Clarks Original Blend Maple Syrup 180ml

    Clarks Original Blend Maple Syrup 180ml

    €2.59

  • Kallo Yeast Free Vegetable Stock Cubes 60g

    Kallo Yeast Free Vegetable Stock Cubes 60g

    €2.15

  • Buckwud Canadian Maple Syrup 250g

    Buckwud Canadian Maple Syrup 250g

    €6.65

  • Epicure Italian Chopped Tomatoes in Rich Tomato Juice 400g

    Epicure Italian Chopped Tomatoes in Rich Tomato Juice 400g

    €1.00

  • Achill Island Sea Salt 70g

    Achill Island Sea Salt 70g

    €3.65

  • Roma Organic Tomato Puree 140g

    Roma Organic Tomato Puree 140g

    €1.75

  • Bunalun Organic Chopped Tomatoes 400g

    Bunalun Organic Chopped Tomatoes 400g

    €1.15

  • Epicure Pure Canadian Maple Syrup 330g

    Epicure Pure Canadian Maple Syrup 330g

    €6.99

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