|Prep Time||20 min|
|Total Time||60 min|
4-5 dry lasagne sheets, vegan and gluten free if needed
Chia béchamel sauce
½ cup raw or roasted cashews, soaked in water for 4 hr
¾ cup plant-based milk
3 tbsp nutritional yeast
1-2 tsp garlic powder, to taste
2 tbsp black chia seeds
½ tsp salt, or to taste
Pepper, to taste
1 onion, finely chopped
1 ½ cups tomato pasta sauce
1 carrot, finely chopped
1 tsp dried oregano
½ cup cherry tomatoes, chopped
½ cup spinach or kale leaves
Salt and pepper, to taste
Preheat the oven to 180C.
Grease 12 medium muffin moulds with olive oil.
Break the lasagne sheets into 2-3 sections so each section will fit 1 muffin mould.
Boil a large pot of water. Cook the lasagne sheets for 7-10 minutes or until tender. Drain the lasagne sheets and drizzle with oil to prevent sticking.
Gently press the sheets in the muffins moulds and set aside.
Chia béchamel sauce:
Drain the cashews.
Blend the cashews, milk, nutritional yeast and garlic powder until very smooth.
Stir in the chia seeds and season with salt and pepper to taste.
Set aside to thicken.
Sauté the onion with a dash of olive oil in a large saucepan over medium heat until golden brown.
Add the pasta sauce and carrot and cook for 10 minutes or until the carrots are tender.
Add the tomatoes, spinach or kale and cook for another 5 minutes.
Season with salt and pepper.
Fill each lasagne cup with about 2 tablespoons of the tomato filling (each should be about ¾ full).
Top with the chia béchamel sauce.
Bake the lasagne cups for 20 minutes or until the top is golden brown.
Cover with aluminium foil or an oven safe tray if the lasagne sheets are burning or crisping too quickly.
Serve the lasagne cups warm with a side salad or steamed vegetables