Skillet Lasagna with Cashew Cream
A weeknight lasagna cooked entirely in the skillet, with blended cashews and tofu standing in for the cheese layer.
Ingredients18
- Onion1 Stück
- Celery1 stalk
- Garlic Clove2 Stück
- Basil, Dried1 TL
- Dried Oregano0.5 TL
- Tomato Paste2 TL
- Strained Tomatoes120 g
- Tomatoes (Canned)400 g
- Black Olives (Pitted)50 g
- Capers30 g
- Parsley, Fresh1 EL
- Lasagna Noodles8 Stück
- Tofu125 g
- Cashews100 g
- Nutritional Yeast2 EL
- Lemon Juice1 EL
- Maple Syrup1 EL
- Salt1 Prise
Instructions
- 1
Finely dice the onion, one garlic clove and the celery, then sweat them in oil until translucent.
- 2
Add the tomato paste, strained and canned tomatoes, herbs, olives and capers, and let the sauce simmer gently for 25 minutes.
- 3
Cook the lasagna noodles in simmering salted water until al dente and drain them carefully.
- 4
For the cream, blend the tofu, cashews, water, nutritional yeast, lemon juice, maple syrup and the second garlic clove until perfectly smooth.
- 5
Layer sauce and noodles on plates, spoon the pale cream over the top and scatter with fresh parsley.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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