Colorful Winter Lasagna with Kale and Beetroot

Ingredients

• 4 tbsp cashew butter (15 g)
• 300 ml oat milk
• 3 tbsp nutritional yeast (10 g)
• 5 tbsp olive oil
• 2 tbsp spelt whole‑grain flour (15 g)
• Salt
• Pepper
• nutmeg
• 1 onion
• 2 Garlic cloves
• 2 carrots
• 500 g kale
• 400 g Mushrooms
• 1 red bell pepper
• 2 Spring Onions
• 600 g cooked beetroot (vacuum‑sealed)
• 250 g diced tomatoes (canned)
• 100 g Gouda cheese (45% fat in solids)
• 125 g mozzarella cheese (45% fat in solids)
• 10 whole‑grain lasagna sheets
• ½ handful watercress

Instructions

1. 1.

   Blend cashew butter with oat milk, 100 ml water and nutritional yeast until smooth. Heat 3 tbsp olive oil in a pot. Whisk in flour continuously, stirring until incorporated. Sauté lightly over medium heat, then deglaze with the cashew mixture, stir to combine, bring to a boil, and simmer for about 5 minutes on low heat until thickened. Remove from heat and season with salt, pepper, and freshly grated nutmeg.

2. 2.

   Peel and chop onion and garlic. Peel and dice carrots. Clean kale, remove stems, wash, and blanch in boiling salted water for 3 minutes. Shock in cold water and drain.

3. 3.

   Clean mushrooms and slice. Halve the bell pepper, deseed, wash, and cube. Trim spring onions, rinse, and cut into rings. Slice beetroot.

4. 4.

   Heat 1 tsp oil in a pan. Sauté half of the onion and garlic for 3 minutes over medium heat. Add carrots and peppers and sauté for 4 minutes. Stir in tomatoes, season with salt and pepper, and simmer for about 10 minutes; adjust seasoning. In a second pan, heat 1 tsp oil. Brown mushroom slices for 3 minutes over medium heat. Add remaining onion and garlic cubes and cook for another 3 minutes; season with salt and pepper. Grate the Gouda finely. Slice mozzarella into rounds.

5. 5.

   Oil a baking dish (about 20 x 30 cm). Spread one layer of sauce, then lasagna sheets. Add the mushroom mixture, sprinkle spring onions, top with a thin layer of sauce, then another layer of lasagna sheets. Repeat: add a thin sauce layer, beetroot slices, season, and cover with half the kale. Add another sauce layer and lay a sheet of pasta. Mix bell pepper vegetables with cheese and spread over the top. Finish with mozzarella rounds. Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 30 minutes.

6. 6.

   Add the remaining kale tossed with leftover oil to the lasagna, season with salt and pepper, and bake for an additional 15–20 minutes until done. Sprinkle with watercress and serve in slices.