Classic Vegan Low-FODMAP Lasagne

1.Prepare the Tomato Sauce: Heat olive oil in a medium saucepan over medium heat. Add crushed tomatoes, water/broth, oregano, basil, and red pepper flakes (if using). Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, stirring occasionally. Season with salt and pepper to taste.

2.Prepare the Cashew-Tofu Ricotta: Combine soaked and drained cashews, pressed tofu, nutritional yeast, lemon juice, garlic-infused olive oil, onion powder, salt, and pepper in a food processor. Blend until smooth and creamy, scraping down the sides as needed. Stir in the chopped fresh basil.

3.Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch (23x33 cm) baking dish.

4.Assemble the Lasagne: Spread a thin layer of tomato sauce on the bottom of the prepared baking dish.

5.Place a single layer of gluten-free lasagne pasta sheets over the sauce. (Break sheets as needed to fit).

6.Spread half of the cashew-tofu ricotta mixture evenly over the pasta. If using, sprinkle half of the chopped spinach over the ricotta.

7.Spoon about one-third of the remaining tomato sauce over the ricotta and spinach layer.

8.Repeat with another layer of pasta, the remaining half of the ricotta, and the rest of the spinach (if using).

9.Add a third layer of pasta, then cover with the remaining tomato sauce.

10.Bake for 30-40 minutes, or until the lasagne is bubbly and the pasta is tender. If the top starts to brown too quickly, you can loosely cover it with foil.

11.Remove from oven and let stand for 10-15 minutes before slicing and serving. Garnish with fresh chopped parsley.