Roasted Vegetable Lasagna with Tofu and Cashew Bechamel

A creamy and filling roasted vegetable lasagna with a delicious bechamel sauce made from roasted cashews and silky tofu. This sauce also goes great with vegan pasta dishes.

Servings: 4-6 

Vegan, gluten free


Roasted vegetables
1 red pepper
1 aubergine
1 zucchini  
1 carrot
1 carrot
4 Shiitake mushrooms
1/4th small pumpkin
3 cloves of garlic
1 pinch of thyme
1 pinch of smoked paprika powder
1/2 pack Gafell lasagna sheets
Fresh parsely for topping

Special Béchamel

50g pack dry roasted cashew nuts
1 pack silky tofu
1 pinch of nutmeg
1 pinch white pepper
Salt , pepper, olive oil


1. Heat oven to 200℃. Soak lasagna sheets in hot water. Cut veggies into strips about ½ cm thick. It's nice to taste the vegetables in the lasagna so don't hesitate to add a few larger chunks of your favorite veggie. 

2. Lightly grease 1 large baking tray, then place vegetables on top. Toss with the olive oil, thyme, smoked paprika, salt, pepper, and garlic, then roast for 25-30 mins until lightly roasted.

3. Mix cashews in blender for 1-2 min until a finely ground. Add tofu and mix until it reaches a smooth and slightly thick consistency. This sauce is the king of the recipe, go ahead and make extra sauce as it will go well as a creamy sauce for your pasta lunch the next day. 

4. Oil an ovenproof serving dish for lasagna. The lasagna sheets are gluten free (will not stick to the bottom of the pan), spread one layer on bottom of dish, then arrange a layer of the vegetables. Spread the special béchamel over the veggies. Repeat until you have 3 or 4 layers of pasta. To finish, spoon remaining béchamel over the top layer, making sure the whole surface is covered, avoid having any lasagna sheet uncovered as they will become dry and crispy. Bake lasagna for 15-20 minutes. 

5. Garnish with chopped parsley after taking out of oven. You can also decorate the top with some mixed spinach, or tomato sauce. For a crispy topping add crushed cashews


For a firmer lasagna add less liquids: Roast vegetables for longer, drain tofu before blending, add less olive oil. 

For a lazy lasagna that can be eaten with just a fork: Break up the lasagna sheets into bite size pieces when layering it and cut the carrots and eggplant into smaller strips. 

For a green lasagna: Add either fresh pesto, basil or spinach to the bechamel sauce before blending.

For a raw lasagna: Soak the lasagna sheets in water with a pinch of salt overnight. Replace eggplant, mushrooms with raw friendly ones such as cauliflower, fresh spinach, shredded cabbage, fresh peas. Layer lasagna, cover with plastic wrap and place a heavy weight on top, keep in fridge for 3-4 hours and take it out for 1 hour before serving to let it reach room temperature. 


Servings: 4

Recipe Estimated Nutrition (per serving):

Calories: 274 cal

Total Fat: 17 g

Cholesterol: 0 mg

Sodium: 578 mg

Total Carbohydrates: 17 g

Dietary Fiber: 6 g

Sugars: 3 g

Protein: 18 g