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Zucchini lasagne with wilted english spinach

Prep 20 min - Cook 40 min / Serves 4 - 8 slices / Photographer – Janet Zenari / LoadingBookmark / Print /
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It might seem an unusual mix of raw and cooked vegetables but the result is a tasty vegetable lasagne.   We love the cashew spread which seems to echo the taste of cheese when combined with the tomato puree.  A light vegetable alternative to substitute with the usual, give it a try you may be surprised even if you don’t like zucchini!

Ingredients

  • 2 cups bottled tomato puree
  • 5 medium zucchini – washed, sliced thinly with a peeler
  • 2 cups english spinach – washed, sliced roughly
  • 1 tablespoon olive oil
  • 1 1/4 cups cashews
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 garlic clove – peeled, rinsed, crushed
  • 1 small white onion – peeled, rinsed, diced finely
  • 1/2 cup parsley – washed, sliced finely

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Directions

  1. Prepare tomato puree
    In a small pot add tomato puree and bring to the boil, lower heat and simmer covered for 30 minutes.  Cook a further 5 minutes uncovered.
  2. Prepare zucchini and spinach
    Slice the washed zucchini with a peeler and set aside.  In a pan on medium heat add 1 tablespoon of olive oil.  Add washed spinach and cook for 2-3 minutes to wilt stirring occasionally, depending on size of pan you may need to cook in batches.  Set aside.
  3. Prepare cashew mixture
    Add cashews, water, oil, and prepared garlic and onion in a food processor or blender.  Blend until smooth.  Set aside.
  4. Assemble lasagne
    Prepare parsley.  In a dish 23 x 33cm / 9 x 13in add 4 tablespoons of the cooked tomato puree and spread along dish.  Commence layering. 
    Step 1 – Add zucchini by overlapping strips slightly. 
    Step 2 – Add 4 heap tablespoons of cashew mixture and gently spread along zucchini.  
    Step 3 – Divide spinach into 3 batches.  Add one batch of spinach placing it loosely.
    Step 4 – Add 4 tablespoons tomato puree drizzling over layer. Repeat steps for 3 layers.
    On last fourth layer add zucchini.  Add layer of cashew and tomato puree and combine.   Finish with a sprinkle of parsley on top.
    Cut into serving slices and serve.  Can also be served cold after refrigeration.

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