This is currently one of my favorite meals since our garden is full of zucchinis. Fast to make and there is often enough for the next day too.
This recipe originally from the book “The Unbakery” by Megan May . I often vary the herb ingredients slightly if I happen to miss some of them. Here one can use imagination and experiment new fresh tastes each time.
Pasta and veggies
To prepare the cheese, drain and rinse the soaked cashews throughly. Blend all cheese ingredients in a blender until smooth. Try to add as little water as possible.
To prepare the tomatoes sauce, drain the sun-dried tomatoes and mix all ingredients in a blender.
To prepare the dish, mix spinach, olive oil and salt by hand in a bowl and set aside.
Cut the zucchini into ribbons lengthways with a mandoline or with knife. Lane the base of of your dish with a layer of zucchini strips overlapping them slightly. Use 1/3 of what you have for each zucchini layer. Drizzle each layer with a little olive oil and pinch of salt.
On top of this add a layer of the spinach mixture, then cheese layer, 1/2 of the tomatoes and paprika. Top with tomato sauce layer. Then repeat starting from zucchini layer and finish with one layer of zucchini strips. Garnish with olive oil, salt and fresh basil.
Placing the lasagne in the fridge for several hours will firm it up slightly, which makes it easier to cut. Therefore you can prepare this already the day before.