If you’re wanting to include more healthy meat-free dishes in your life, this recipe is a great family dish to make and it’s perfect for those who suffer from dairy allergies too. This dish is also packed with delicious veggies to boost your nutrient intake.
What You Need:
For the dairy-free “white sauce:
100g macadamia nuts, softened
(soaked overnight in water)
1 tbsp fresh origanum
1 clove garlic
1 small red chilli
1 handful fresh basil
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 tsp nutritional yeast
Freshly ground black pepper
For the Lasagne:
2 x 400g tins chopped tomatoes
1 large aubergine, thinly sliced
2 large courgettes, thinly sliced
2 handfuls baby spinach
1/ Preheat the oven to 200°C.
2/ Place all the ingredients for the sauce in a blender and blitz until creamy. Add a little warm water to loosen. Taste and season accordingly.
3/ In a 20cmx20cm deep dish, pour in about a third of the tomatoes.
4/ Add a layer of pasta to cover the tomatoes.
5 /Layer half the slices of aubergine over the pasta, followed by half the courgette.
6/ Spread half the cheesy sauce mix over the courgettes.
7/ Add all the baby spinach and then pour another third of the tomatoes over the spinach.
8/ Add another layer of lasagne sheets, pressing down slightly to squash the spinach leaves.
9 / Top with another layer of aubergine, then courgette, the remaining sauce and, lastly, the remaining tomato. Bake in the oven for about 45 minutes, until cooked through.