Courgette Lasagne
Author: 
Recipe type: Mains
 
A very delicious twist on the old classic.
Ingredients
  • 1-2 medium-sized courgette
  • Fresh basil
FOR THE FILLING:
  • 80g Puy lentils
  • 230ml filtered water
  • 1 bay leaf
  • 10 drops of liquid aminos
FOR THE CASHEW CHEESE:
  • 65g raw cashews
  • 60ml just-boiled water
  • 1 clove garlic
  • ½ tsp agar flakes
  • 1 tsp fresh lemon juice
  • ½ tsp Himalayan or Celtic salt
FOR THE TOMATO SAUCE:
  • 5 sundried tomatoes
  • 1 date, pitted
  • 1 medium tomato, halved, and seeds rinsed out
  • ¼ red bell pepper
  • Pinch of Himalayan or Celtic salt
  • Freshly ground black pepper
Instructions
FOR THE FILLING:
  1. Rinse the lentils.
  2. Add the lentils, filtered water, and bay leaf into a small saucepan.
  3. Bring to a boil, then turn the heat down and cover and simmer for 20-25 minutes until the lentils are soft, and all the water has been absorbed.
  4. Season with the liquid aminos.
FOR THE CASHEW CHEESE:
  1. Blend all the ingredients together until smooth.
  2. Transfer to a bowl, cover and refrigerate for at least 30 minutes.
FOR THE TOMATO SAUCE:
  1. Soak the sundried tomatoes and the date in just-boiled water for 10 minutes until softened and plump.
  2. Drain, discarding the soaking liquid. Blend together with the remaining ingredients.
  3. Set aside.
  4. Using a mandolin, or a very sharp knife, thinly slice the courgette into wide, even ribbons.
  5. Immerse the courgette ribbons into boiling water and let soften for 2-3 minutes.
  6. Remove from the water and dry them with a clean tea towel.
  7. Line a 14cm x 14cm deep baking dish (or any other small deep square or rectangular dish) with a long strip of parchment paper, so that two of the ends hang over the sides.
  8. Assemble the lasagne with a snug layer of the courgette ribbons, so that the entire surface of the bottom of the dish is covered.
  9. Add an even layer of half of the cooked lentils, then half of the tomato sauce, and a third of the cashew cheese.
  10. Press the fillings down gently in between each layer.
  11. Continue with the same sequence again, finishing with an even layer of cashew cheese.
  12. Cover and refrigerate for 2 hours or overnight, to set.
  13. Carefully lift out the entire lasagne from the baking dish and cut into four portions.
  14. Serve cold, at room temperature, or warm this up slightly before serving.
  15. Sprinkle generously with whole and freshly minced basil leaves.
Recipe by EPJHealth at https://www.epjhealth.com/courgette-lasagne/