If you're not planning on using grated cheese on top, add a bit of the sauce to the top layer to avoid burning the pasta.
People: 1
55 min


20 grams
1 tbsp
Chili Oil
Chili Pepper
2 tsp
Italian Seasoning
70 grams
Lasagna Sheets
60 grams
100 grams
0.5 handful
40 ml
Tomato Sauce
40 ml

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  1. Wash and cut your mushrooms so that they all have a similar size and shape.
  2. Finely chop your chili pepper and onion.
  3. Grate or slice your mozzarella.
  4. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil lasagna sheets according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
  2. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Heat oil in a pan and add chili pepper and onion, italian seasoning and fry at lower temperature for several minutes.
  4. Turn up the heat to medium and add Mushrooms to your pan and fry for 15 minutes.
  5. Mix canned tomatoes, chili oil and yogurt together in a bowl, then pour into your pan.
  6. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Lightly cover the bottom of your oven dish with a thin layer of your vegetable sauce. Then place a layer of lasagna sheets on top.
  2. Place about 1/3 of your vegetable sauce on top and cover with lasagna sheets, repeating once more. Finally put the remainder of your vegetable sauce on top of the last layer of lasagna sheets.
  3. Add mozzarella on top.
  4. Cover your lasagna with aluminum foil and bake in the oven at 200°C (400°F) for 20 minutes. Uncover and bake for another 15 minutes.
  5. Add Cashews and Olives on top.