Ingredients:
- 60g of fresh spinach
- 8 mushrooms, sliced
- 1 teaspoon of coconut oil
- 1 garlic clove, peeled
- 1 courgette
- 400ml of chopped tomatoes
- A pinch of garlic salt
- 50g of cashews (soaked for 1 hour)
- 100ml of Ecomil Coconut cooking cream
- 1 teaspoon of nutritional yeast
- 1 teaspoon of white wine vinegar
- Salt and freshly ground black pepper
- Parsley to garnish
Recipe (2 serves):
- Bring a pan of water to the boil and add the spinach. Take the pan off the heat and allow the spinach to wilt in the hot water. Drain well, then set aside.
- Add the coconut oil to a saucepan, stir in the sliced mushrooms and a crushed clove of garlic. Warm gently for 5 minutes, then set aside.
- Drain the chopped tomatoes through a sieve so that you don’t have too much excess liquid. Stir a pinch of garlic salt and dried oregano through the tomatoes and set aside.
- Blitz the cashews and coconut milk together in a high-speed blender. Add the yeast, vinegar and a little salt and pepper and blitz again. Preheat the oven to 160ºC. Chop the courgette in half and thinly slice lengthways to give you 12 pasta sheet substitutes.
- Spoon the spinach onto a baking tray lined with greaseproof paper and layer two courgette pieces on top. Add the tomatoes and place another courgette layer on top. Add the mushrooms and a spoonful or two of the cashew cheese, then another courgette layer. Repeat for the second lasagna. Add a final layer of cashew cheese then bake for 20-30 minutes. Garnish with parsley.
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