Try this Garden lasagne with zucchini, cashew cream, minced sunflower seeds, and tomatoes, when looking to upgrade your meat-free lasagne! This garden lasagne recipe is easy to make, made from scratch, and calls for simple ingredients. With vegetables, cashew cream and a light and flavourful tomato and sunflower seed sauce, this Garden lasagne is sure to become a reader favourite!
INGREDIENTS
Tomato and sunflower seed sauce
100 g sunflower seeds
75 g walnuts
150 g sun-dried tomatoes
6 cherry tomatoes, chopped
1 clove garlic, crushed
3 tbsp olive oil
1/2 tsp dried oregano
Cashew cream
200 g cashew nuts
2 tbsp nutritional yeast
3 tbsp lemon juice
3 tbsp water
Pinch of salt
To serve
600 g zucchini
200 g cherry tomatoes , some halved, some quartered
A few sprigs of parsley , chopped
A few basil leaves
Olive oil, for drizzling
Salt
Freshly ground black pepper
INSTRUCTIONS
For the tomato and sunflower seed sauce
1. Combine all the ingredients together in a food processor or a blender with a big pinch of salt. Blend until it reaches the texture of bolognese sauce.
2. Combine all the ingredients together in a food processor or a blender. Blend, pausing to scrape down the sides occasionally, until the mixture reaches the texture of ricotta cheese. Add a splash more of water if needed.
3. Slice zucchini into long thin ribbons using a mandolin or vegetable peeler
4. Make four individual lasagne directly onto serving plates.
5. Lay four slices of zucchini, slightly overlapping, onto each plate and top with a third of the tomato sauce. Top with half of the cashew cream, before adding another layer of zucchini slices .Add another third of the tomato sauce, followed by the rest of the cashew cream.
6. Lay a final layer of zucchini slices on top before spooning over the rest of the tomato sauce.
7. Top with cherry tomatoes, basil and parsley, sprinkle with black pepper and drizzle with olive oil. Serve immediately.
FOOD TEAM TIP: Use a store-bought sauce tomato sauce as a quick alternative to the tomato sauce. Top with sunflower seeds and chopped nuts between layering.
