Updated: Apr 26
Serves 6. Prep time- 15 minutes. Cooking time 1hr 25.
I would recommend prepping and creating the lasagne and then covering and leaving in the fridge ready to bake later. This would mean cooking time would reduce to 55 minutes before dinner.
For the cashew cream:
130g raw cashews
120ml almond milk
Handful of fresh basil (oregano works well too!)
2 tsp lazy garlic
2 tbsp nutritional yeast
Water if cream is too thick
For the tomato sauce:
Dash of olive oil
1 onion diced
3 tsp lazy garlic
250g mushrooms, chopped
2 medium carrots, grated
2 tins chopped tomatoes
2 tbsp tomato puree
2 tsp mixed herbs
Handful fresh basil chopped
The off cuts from the courgettes finely chopped (waste not want not!)
For the lasagne:
6 medium courgettes
Clean muslin/thin tea towel
Lasagne or square/rectangle casserole dish
Blender/food processor - I recommend the Vitamix! It is used daily in my house and well worth the investment.
Place cashews in a bowl and add water to cover them. Put to one side.
Prep the courgettes. Slice the ends and then slice the courgettes lengthways. Each slice should be around 3mm thick. Heavily salt each slice and leave on a plate while you make the sauce. You will have off cuts from the courgettes, finely chop these to add to the tomato sauce.
Place olive oil in a saucepan with the onions and garlic, cook on a gentle heat for 5 minutes, add mushrooms and carrots. Cook for another 5 minutes. Add all other ingredients and bring to the boil, before reducing the heat to simmer for around 20 minutes.
Drain the cashews and place in a blender, add all the other ingredients and blitz until well mixed and the cashews have been broken down, scrape down the sides as needed. If the cream is very thick, You may need to add a little water. Add a tablespoon at a time in between blitzing, to prevent the sauce becoming too watery.
Return to the courgettes, the salt will have drawn out the majority of the water. Squeeze each slice in the Muslin/ tea towel to ensure they are as dry as possible.
Assemble your lasagne!
Add a little sauce to the bottom of a lasagne dish
Add a little cashew cream
Add a layer of courgette lasagne slices. (Aim for uniform slices but you can always cut a few pieces to full in gaps)
Repeat- sauce, cream, courgette slices.
Finish with the last of the sauce and then top with the last of the cashew cream adding a few chopped fresh basil leaves.
Bake the oven for 45 minutes and then leave to rest for 10 minutes. Serve with salad!
Delicious, packed full of vitamins, minerals and goodness, naturally gluten free, plant based and gooey, cheesy amazingness. It's a favourite even with my non courgette loving family members!