Makes a 16 x 24 cm (approx) lasagne which serves 4.


For the Lasagne

2 courgettes cut into small cubes

1 aubergine cut into small cubes

Olive oil

½ teaspoon dried oregano

1 celeriac, peeled and very thinly sliced OR sheets quick cook lasagne

Salt + pepper

For the Tomato sauce (this is a no cook sauce, you can of course substitute your own sauce recipe)

1 litre passata

2 tablespoons tomato paste

1 clove garlic (optional)

1 tsp dried oregano

½ teaspoon dried basil OR handful chopped fresh basil

Salt + pepper

For the Bechamel

1 cup cashew nuts, soaked in hot water for one hour, or cold water for 6 hours or overnight

1 cup water

¼ cup nutritional yeast flakes

½ teaspoon smoked paprika

½ teaspoon of salt (or more to taste)

You can substitute courgettes and aubergine for other vegetables, and also of course use your own favourite tomato sauce recipe - the real secret here is the cashew bechamel!


Pre-heat the oven to 180 degrees.

Drizzle the courgette and aubergine cubes in olive oil, add the oregano and season with salt and pepper. Place in a baking tin.

Toss the celeriac sheets in oliver oil and season well with salt and pepper. Distribute evenly in a large baking tin. You are aiming for them to be evenly cooked and a little brown around the edges. Skip this step if you are using regular lasagne.

Place both tins in the oven and cook for approximately 30 mins until starting to brown.

Take the tomato sauce ingredients - crush the garlic clove and blend with all the other sauce ingredients. Season well to taste. 

Build the lasagne with a layer of tomato sauce at the bottom, then a layer of celariac, making sure each celeriac slice overlaps a little to create a whole ‘layer’, then add a thin layer of veg, and cover with tomato sauce. Then just keep repeating - celeriac, veg, tomato sauce. Finish with a celeriac layer on top.

Cover the dish with foil, and place in the oven at 180C. Bake for 30 mins.

Whilst the lasagne is cooking, make the bechamel. Drain the cashews and blend all the bechamel ingredients until smooth in a high powered blender. Remove the foil from the lasagne and add a generous bechamel layer on top. Sprinkle with a little dried oregano. You can also add thin tomato slices. Cook for a further 10-15 mins. Remove from oven and allow the bechamel to set for 10 mins before serving.

Allergens: Nuts

Recipe shared belongs to Stem & Glory, to find out more information or recipes ideas, visit