Italian food is one of my absolute favourites. That combination of filling carbs, rich tomato sauces and delicious melted cheese does my skin and waistline absolutely no favours, but that annoying fact does nothing to stop those cravings.
I get a horrible bloated, sluggish feeling after eating wheat. A bowl of pasta hits me so hard I literally need to sleep. So, how do I still get all the tummy filling joy and happiness from a plate full of lasagne, minus the refined carb overload?
This gluten free, dairy free lasagne looks and tastes so much like the real thing it’s ridiculous. With layers of thinly sliced courgette replacing pasta sheets and creamy cashew ‘cheese’ providing the perfect, dairy-free substitute for bechamel sauce. It’s so much lower in carbs and higher in protein than regular lasagne, your tastebuds and waistline are going to love it!
** to ensure this recipe is skin-friendly if you struggle with eczema or psoriasis … omit the tomatoes and add more mushrooms instead**
Prep time: 10 minutes
Cook time: 30 minutes
60g fresh spinach
Pinch of nutmeg
8 sliced mushrooms
Tsp coconut oil
1 clove of garlic
1 large courgette
1 tin chopped tomatoes
Pinch of garlic salt
50g cashews (soaked for 1 hour in hot water)
100ml coconut milk (quarter of a tin)
Heaped tablespoon nutritional yeast
Teaspoon white wine vinegar
Salt and pepper to taste
Parsley to season
Bring a pan of water to the boil and add the spinach. Take the pan off the heat allowing the spinach to wilt in the hot water. Drain well, pressing the spinach against the sieve to remove excess moisture and stir in a little nutmeg and salt. Set to one side
Add a teaspoon of coconut oil to a sauce pan, stir in the chopped mushrooms and a crushed clove of garlic, warming gently through for 5 minutes. Set to one side
Drain a tin of 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 to one side
Blitz the soaked cashews and coconut milk together in a high speed blender. Add the nutritional yeast, vinegar and a little salt and pepper and blitz again
Chop the courgette in half and thinly slice lengthways to give you pasta sheet substitutes. You should aim for 12 slices in total (6 per lasagne)
To stack each individual lasagne, begin by spooning the spinach onto a baking tray lined with greaseproof paper and layering two thinly sliced courgette pieces on top. Spoon on the chopped tomatoes and place another courgette layer on top.
Then add the mushrooms and a spoonful or two of the cashew cheese and again add a courgette layer. Do exactly the same for the second lasagne
Add a final layer of cashew cheese on top of each and decorate with chopped parsley
Place in the oven and bake for 25-30 minutes at 160oC (fan oven). Enjoy hot with a twist of black pepper