Our Vegan Keto Lasagne is a great alternative if you’re looking to avoid pasta, but love Italian flavours! We love the simplicity of Italian food, many of our favourite Italian dishes are perfect for this cooler weather. Making this in advance and knowing that it is sitting waiting to warm up in the oven after a long day is the very definition of comfort food. Great for sharing with your favourite 6 people, or keeping warm in the oven for someone special when make it home.
Cosy up with one of our favourite recipes, if you make it please tag us in your pics, we love to see you creating our nourishing recipes at home.
Why not join us on Instagram for a little Italian quiz on Sunday too? Test out your knowledge of this beautiful country!
Vegan Keto Lasagne
Dairy, gluten, refined sugar and grain free. Suitable for those following Keto and/or Vegan diets.
3 sticks of celery (ideally the middle section)
Glug of avocado or olive oil
2 tins of chopped Tomatoes
2 tbsp (70g) Tomato Paste
200g Mushrooms (ideally chestnut/brown mushrooms)
1 cup walnuts
1 tbsp dried oregano OR a handful of fresh basil leaves
Large Handful Spinach
1 cup ground almond
3 large courgette
1 cup pitted green olives
1 cup cashew nuts
½ cup shelled hemp seeds (or ¼ cup extra cashews)
1 cup water
3 tbsp nutritional yeast
Squeeze Lemon Juice (opt)
Chop the celery into pieces. Gently heat your oil in a large pot and sauté the celery for 1-2minutes. Add your tomatoes and tomato paste. Mix well. Continue to simmer over a low heat.
Meanwhile, slice your mushrooms, add along with your herb of choice and cup of walnuts to the pot. Allow to simmer for 15-20 minutes until thickened. Add a large handful of spinach and the ground almond. Stir well and remove from heat. Place in a blender or processor and pulse until you have a textured mixture. Avoid blending until it is smooth.
Season with salt and pepper to taste, and additional herbs if desired. You could also add in 1/3 cup of shelled hemp seeds at this point as well.
Take your courgette and slice into thin long pieces. These are your ‘lasagne sheets’. Place a layer down at the bottom of a roasting/baking dish. Then spread a layer of your tomato sauce, scattering your olives as you go. Repeat the layers again, finishing with a layer of courgette.
Now make the final layer – your cheese sauce. Place all the ingredients in a high-power blender. Blend until you have a lovely smooth sauce. Season to taste.
Pour over your top layer of courgette and Bake in the oven at 180C for 45-60 minutes, or until courgette is cooked through.
Option – You could do an additional cheese sauce layer between your tomatoes/courgette layers for extra deliciousness!
NOTE – You can add in extra veggies, like a carrot, or more mushrooms. Remember, your sauce should be thick, so add in extra ground almonds if needed, or simmer for longer until thick as there will be juices from the courgette as well as it cooked.
Our Vegan Keto Lasagne keeps in the Fridge for a few days, so you can reheat leftovers for lunch or another dinner!by