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Sweet potato, spinach and zucchini lasagne
Sweet potato, spinach and zucchini lasagne
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Prep Time:
60 minutes
Cook Time:
85 minutes
Total Time:
145 minutes
Try this flavorful veggie lasagne - a delicious meat-free twist on a classic favorite!
Ingredients:
  • 187.50 ml raw cashews
  • 300g orange sweet potato (see note)
  • 2 zucchini
  • 1/4 cauliflower, roughly chopped (including stalk)
  • 1 large brown onion, finely chopped
  • 2 1/2 tsp vegetable stock powder
  • 9.20 gm extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 tsp fresh thyme leaves
  • 120g baby spinach
  • 20.00 ml panko breadcrumbs
  • 4 wholemeal lasagne sheets
  • Olive oil spray
  • Chopped fresh flat-leaf parsley leaves, to serve
Instructions:
  • In a heatproof bowl, place 2/3 cup cashews and cover them with boiling water. Allow them to soak for 1 hour to soften.
  • Peel sweet potato and zucchini lengthwise into ribbons using a vegetable peeler.
  • In a small saucepan over medium heat, combine cauliflower, remaining half of the onion, stock powder, and water. Bring to a boil, then simmer on low, partially covered, for 20 minutes until very tender. Remove from heat and let it cool for 5 minutes before proceeding.
  • In a pan over medium-high heat, heat oil. Add the rest of the onion and cook for 5 minutes until softened. Stir in garlic and thyme, cooking for 1 minute until fragrant. Add spinach and cook for 1 to 2 minutes until wilted. Season with salt and pepper.
  • 1. Preheat your oven to 200C/180C fan-forced and prepare a 4.5cm deep roasting pan measuring 16.5cm x 22cm at the base and 20.5cm x 26cm at the top. 2. Drain the cashews and combine them with the cauliflower mixture in a food processor or blender. 3. Blend the mixture until almost smooth, scraping down the sides as needed.
  • Chop the cashews and mix with breadcrumbs and stock powder in a bowl. Layer sweet potato and zucchini at the base of the pan, followed by spinach, lasagne sheets, and cashew mixture. Repeat layers and finish with sweet potato and zucchini on top. Spray with oil generously.
  • Gently dust vegetables with breadcrumb mixture and cover with foil. Bake for 40 minutes, then uncover and bake for an additional 10-15 minutes until golden. Allow to rest for 10 minutes before serving, garnished with fresh parsley.

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