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To make the fermented cashew cheese, drain cashews and place in a blender with remaining ingredients. Blend until very smooth, using the tamper to help things along.Once you have an even layer, pour in olive oil and create a 2cm layer on top.
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Once completely smooth, scrap the cheese into a very clean, large glass jar. Ensure the mixture only reaches 3/4 way up the jar, and that the top of the jar is clean and free of any cashew mixture.
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Leave the cashew cheese to ferment for 24-48 hours, or until it has lots of bubbles and has risen.
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When the cashew cheese has fermented, the lasagna making process can begin starting with the beetroot layer: preheat oven to 200C and line a baking tray. Place cut beets onto the paper and drizzle with oil, salt and garlic. Bake for 35 minutes or until tender.
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Allow beets to cool for 5 minutes before turning into a food processor. Pulse until almost pureed- small chunks are desirable. Scrape beets into a bowl and fold through cashew cheese, set aside.
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To make the greens layer, add olive oil, greens and a splash of water to a saucepan and simmer over low heat for 5 minutes or until greens are vibrant and softened. Place greens into a bowl, add salt, pepper and cashew cheese and fold through.
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To make the tomato marinara, heat a small saucepan over low heat. Add oil heat for 30s then add garlic and brown for 30 seconds. Add remaining ingredients and bring to a simmer (with the lid on), and simmer for 10 minutes. Turn off heat and set aside.
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To make the white sauce, heat a saucepan over medium heat, then add the butter/oil. Melt, then turn off the heat and whisk together. Add milk, salt, nutmeg and yeast flakes and return to the heat. Bring to a simmer, whisking the whole time and stop once the sauce has thickened and starts to bubble. Turn of the heat and set aside.
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To prepare the lasagna, preheat oven to 200 C (400 F) and set aside a large, deep lasagna dish. Fill a large pot (5L) with water and bring to the boil. Add salt, and par-cook the sheet for 3-4 mins, then drain and place a little bit of cold water with a splash of oil in the bottom of the pot. At this stage, you will need to work very quickly to avoid the sheets sticking together.
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To assemble the lasagna pour the marinara into the bottom of the tray and spread evenly and create a layer of lasagna sheets over the top.
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Add 1/3 of the greens mix and spread evenly, then top with a layer of lasagna sheets. Add the second 1/3 of the greens mix and spread evenly, then top with a layer of lasagna sheets.
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Add 1/2 the beetroot mixture and spread evenly, then top with a layer of lasagna sheets. Add the second 1/2 the beetroot mixture and spread evenly, then top with a layer of lasagna sheets.
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Add the final 1/3 of the greens mix and spread evenly, then top with a layer of lasagna sheets.
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Top with the white sauce and spread evenly to completely cover the top. Use 1/2 cup of hot water and slowly drizzle it into the sides of the lasagna, then cover with a lid or 2 layers of aluminium foil and bake for 40-15 mins or until cooked.
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Serve immediately and enjoy with family and friends.