ASMR Eating Sounds: Vegetable Lasagne (No Talking)

On today's menu: a hearty and comforting veggie-packed lasagne. Here's how I made it (as usual I didn't measure anything, sorry!): ~Dice veggies of choice (I used red onion, pumpkin, red pepper and English spinach) and mix them together in a bowl. ~Prepare sauce. In a high-speed, high-powered blender blend one 700g bottle of tomato passata, one 400g can of diced tomatoes, 500ml of liquid vegetable stock, 2 cloves of garlic and 1.5 cups of raw cashew nuts. The liquid may look thin, but it will thicken up and get creamy in the oven due to the cashews. ~Assemble lasagne: Pour a layer of sauce on the bottom of your baking dish, followed by a layer of veggies and then a layer of pre-packaged (dried) lasagne sheets. Repeat layering until your baking dish is full or you have run out of ingredients. Ensure you have some sauce remaining to go on the very top so that it helps to keep the veggies from burning and the lasagne sheets moist. ~Bake for approximately 65 minutes (or a little more/less depending on the strength of your oven – just keep an eye on it) at 180C. ~Ensure the water released from the veggies is fully absorbed. You're looking for a nice, thick and creamy sauce. As always, thank you for watching! ❤️