Broken Lasagna with Roasted Pepper Cream Sauce

Cheese Sauce:

• ½ cup cashews (soaked 4 hours in advance or during prep) or 1 cup peeled, roasted chestnuts (for fat-free)
• 1 cup potato, peeled and diced
• 2 red, orange or yellow bell peppers, roughly chopped
• ½ onion, roughly chopped
• 2-3 garlic cloves
• ½ cup vegetable broth, salt-free
• ¼ tsp nutmeg
• 1 tbsp lemon juice
• 1 tsp sea salt (or to taste)

Lasagna:

• 10 oz gluten-free, egg-free lasagna noodles (see notes)
• 1½ cups chopped mushrooms
• 3 kale leaves, spines removed and leaves chopped

Instructions

1. Preheat the oven (if using)
   If roasting the vegetables in an oven, preheat it to 400°F (200°C). If using an air fryer, preheating is not necessary.
2. Prepare cashews (skip if using chestnuts)
   Soak the cashews in water for at least 4 hours. If you didn’t pre-soak, soak them in hot water while preparing the recipe. If using a high-speed blender, you can also skip soaking entirely, though it aids with digestion. Strain the cashews before blending.
3. Steam potatoes
   Place the diced potatoes in a steamer basket over 2 inches of boiling water. Cover and steam for about 15 minutes, or until fork-tender.
4. Roast bell peppers and onions
   Line a baking tray with parchment paper. Roast the chopped bell peppers and onions at 400°F (200°C) in an air fryer for 10 minutes or in a conventional oven for 20–25 minutes, until slightly charred.
5. Cook pasta
   Bring a large pot of water to a boil. Break the lasagna noodles into smaller pieces before adding them to the boiling water. Cook according to package instructions, then drain and set aside.
6. Make the roasted pepper cream sauce
   In a blender, combine the roasted bell peppers, roasted onions, strained cashews (or chestnuts), steamed potatoes, lemon juice, garlic cloves, nutmeg, sea salt, and vegetable broth. Blend until completely smooth.
7. Sauté vegetables
   In a large skillet, sauté the mushrooms and kale with a few tablespoons of water or vegetable broth over medium heat for about 5 minutes.
8. Finish and serve
   Add the cooked lasagna noodles to the skillet with the sautéed vegetables. Pour the roasted pepper cream sauce over the noodles and vegetables. Stir well to coat everything evenly and heat over medium for 3–5 minutes, stirring constantly to prevent sticking. Serve and enjoy!

Serves 3  

Notes: 

• Roasted Chestnuts: I use pre-packaged roasted chestnuts for convenience.
• Gluten-Free Lasagna Noodles: Brown rice noodles work well because they hold their texture. Yellow pea lasagna noodles are a great grain-free alternative.
• Nutmeg: Nutmeg plays an important role in creating the cheesy flavor of the sauce. I’m often asked if it can be skipped—technically, yes, but I find it essential for achieving the right flavor. Don’t worry, it won’t taste like nutmeg once blended with the other ingredients.