Zucchini lasagne with wilted english spinach
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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
Directions
- 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. - 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. - Prepare cashew mixture
Add cashews, water, oil, and prepared garlic and onion in a food processor or blender. Blend until smooth. Set aside. - 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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