So, Rish branched out last night (showing how much he loves me) by substituting his regular delicious white besamel sauce with a dairy-free substitute for me, found in the Golden Door cookbook.
He added cheese into half of the sauce to layer in on his side, and topped his side with cheese. Of course my half wasn’t quite as awesome as a regular lasange, but he was happy with his half (plus with how health and EASY the white sauce was) and I was happy to have lasagne that either didn’t make me nervous while eating it, or make me feel crappy later.
Dairy-free White Sauce:
500g leek, white park only, chopped
50g raw cashew nuts
400mL low fat soy milk
1.5 tsp cornflour
- Sautee the leeks and cashews in a little water until soft. Transfer to a blender and add the milk. Blend until smooth. Return to the pan.
- Mix the cornflour with 2 teaspoons of water until smooth, and then add to the sauce. Bring back to the boil. Add more milk or cornflour to adjust thickness. Season with salt and pepper.
The vege lasagne recipe in the cookbook suggests adding some ricotta for creaminess, but I think it was fine :) If you like it saucier than above, make a bigger mix, or smaller lasagne.
Yes, the top was a little dry, but it was fine, I like it browned a little. Lasagne of course rocks with salad. And yes, you can win friends with salad.
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