Vegan-Gluten-Free Chard And Cashew Lasagna

Ingredients

For the cashew-bechamel sauce

• 1.5 cups cashew
• 1.25 cups water
• 2 garlic cloves
• 2 tbsp nutritional yeast
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 pinch nutmeg

For the chard

• 0.25 cup olive oil
• 3 garlic cloves
• 1 onion
• 1 bunch of chard
• 1 bunch of cilantro

For the lasagna

• 1 silken tofu
• gluten-free lasagna noodles
• 6 sliced cherry tomatoes
• olive oil (for oiling and drizzling)

Instructions

1. Soak the cashew in warm water for 20 minutes.

2. Preheat the oven to 390°F (~200°C).

3. Prepare the chard mixture - finely chop the onion, garlic chard stems, chard leaves, and cilantro (stems included).

4. Heat the olive oil in a large skillet over medium heat, add the onion, garlic, and chard stems, and sauté for 3 minutes. Add the chard leaves and cilantro and saute for 3 more minutes. Set aside.

5. Prepare the cashew-bechamel - drain the soaked cashew, and add to a high-speed blender together with the garlic, nutritional yeast, the spices, and half of the water. Blend together and only then add the rest of the water until smooth and creamy.

6. Drain the tofu's water and crumble the tofu using your hands.

7. Assemble the lasagna - cover a baking dish 12x8" (~30x20 cm) with parchment paper and oil using a brush. Place 3 lasagna noodles, spread 1/3 of the chard mixture, 1/3 of the crumbled tofu, and cover with 1/3 bechamel sauce. Repeat layering two more times to create three complete layers. Make sure you completely cover the noodles.

8. Top with the sliced cherry tomatoes and drizzle of olive oil.

9. Cover the baking dish with tin foil and bae for 45 minutes. Uncover and bake for 5 more minutes.

10. Remove from the oven and serve.