• Gluten-free lasagna sheets (rice or corn-based)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 eggplant, diced
• 1 cup mushrooms, sliced
• 1 carrot, grated
• 1 can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt & pepper to taste

Cauliflower Cashew “Cheese” Sauce:

• 1 cup cashews (soaked 2–4 hours, drained)
• 1 cup cauliflower florets (steamed until very soft)
• 1/2 cup unsweetened plant-based milk
• 2–3 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 clove garlic
• Salt to taste

Topping / sides:

• Gaia’s Macademia Miso Cheese (vegan)
• Pesto (optional)
• Leafy salad
• Gaia’s Lemon-Myrtle Salt
• Gaia’s Roasted & Salted Macadamias

Method

1. Prepare the vegetable sauce
   Heat olive oil in a large pan over medium heat. Add onion and garlic, cooking until softened. Stir in zucchini, eggplant, mushrooms, and carrot, and cook until tender. Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15–20 minutes until rich and thick.
2. Make the cauliflower cashew sauce
   Steam the cauliflower until very soft. Add it to a blender with soaked cashews, plant-based milk, nutritional yeast, lemon juice, garlic, and salt. Blend until completely smooth and creamy, adding more of the milk if needed.
3. Assemble the lasagna
   Preheat oven to 180°C. In a baking dish, layer:

• Vegetable sauce
• Lasagna sheets
• Cauliflower cashew sauce

Repeat the layers, finishing with a layer of vegetable sauce on top.

4. Add topping
   Sprinkle generously with Gaia vegan parmesan.
5. Bake
   Cover with foil and bake for 30 minutes. Remove foil and bake for a further 10–15 minutes until the top is golden and bubbling.
6. Rest and serve
   Allow the lasagna to rest for 10 minutes before slicing to help it hold its shape.

Enjoy!
Mitch, Dan & the Gaia Culinary Team