Upo Lasagne

super easy

Upo lasagna is a super plant based and carb free version of lasagna. Layered with hummus, tomato sauce, cashew cheese and pesto, this lasagna is bursting with flavor. There is the option to top this with your favourite vegan cheese to make it extra creamy.



Adjust Servings
1whole upo
8pc tomato, chopped
1clove garlic, separated
1tbsp olive oil
1cup raw cashews, soaked
1 1/4 - 1/2cup almond milk
1tbsp nutritional yeast
1cup garbanzo beans, boiled and soaked
2cloves garlic, chopped
1/2cup olive oil
1 lemon juiced
1/4cup kangkong pesto


Peel the entire upo.
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Cut it in half, widthwise.
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Starting from the outermost part, thinly slice it, working your way to the core.
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The middle part may have lots of seeds, you will notice the fleshy part get less. You can discard these slices and only make use of the parts with no seeds, or very few seeds.
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Roasted Tomato Sauce
Lay out the tomatoes and garlic on a baking sheet and sprinkle olive oil, salt and pepper .
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Roast for 30 minutes in the oven at 325 degrees
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Blend together in a blender or food processor.
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Cashew Cheese
Blend the soaked cashews and almond milk and adjust to the desired consistency by adding more milk. Add the nutritional yeast.
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Add salt and pepper to taste.
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Blend together the garlic, lemon juice, olive oil and garbanzo beans and adjust the taste with salt. You can also add more garlic for a punchy taste.
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Build the lasagne
Grease a baking container with olive oil.
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Lay down the first sheets of upo, covering the bottom of the pan.
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Layer with the hummus, cashew cheese, pesto, tomato sauce.
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Repeat until you use up all the upo sheets. You'll notice water from the upo at the bottom of the pan, but don't worry!
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For the top layer, put the cashew cheese last, so when it bakes, it forms a crunchy crust which will taste like parmesan cheese!
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Bake at 400 degrees for 30 minutes, checking that the top layer does not burn. You may add time if there is still lots liquid from the upo that is at the bottom of the pan.
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Serve and enjoy!
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