Raw Lasagne

For the cashew cheese sauce:

80g RAW Organic Cashew Butter
30g coconut yoghurt
5g nutritional yeast
5ml RAW Organic Apple Cider Vinegar with Mother
½ tsp. garlic, minced
Salt, to taste
6-8 tbsp. water

For the tomato sauce:

230g fresh tomatoes, seeds removed
60g sundried tomatoes in olive oil, drained
4 sprigs fresh oregano, stripped
Squeeze of RAW Organic Acacia Flower Honey
Large handful of fresh basil
3 tbsp. tomato paste
Salt and pepper, to taste

For the lasagne:

1-2 courgette
80g butternut squash, sliced thinly into ‘lasagne sheets’, or 1 more courgette
2 heaped tbsp. olive paste (optional)
2 tbsp. ground almonds
Large handful pine nuts, chopped roughly
Fresh basil, to serve

Line a plate or tray with kitchen paper. Trim the courgettes and use a potato peeler to peel strips lengthways. Arrange the courgette strips on the prepared tray, using more kitchen paper and layering if necessary. We are trying to use the paper to draw out some of the excess moisture in the courgette. You can do this the night before and leave them in the fridge overnight, if desired.

Place all of the ingredients for the cashew cheese into a high-speed blender with 6 tablespoons of water and blend until smooth. Add another 1-2 tablespoons of water if needed and taste for salt. You want the sauce to be reasonably thick to spread on the lasagne later. Refrigerate until needed.

Place all of the tomato sauce ingredients into a high-speed blender or food processor and blend until smooth. Refrigerate until needed.

It is easier to assemble each lasagne individually, rather than making one large one and having to cut it later. Place one slice of the butternut onto a serving plate then spread with some of the cashew cheese. Top with a few slices of courgette, slightly overlapping each other, then spread some of the tomato sauce on top of them. Continue assembling the lasagne this way, spreading some of the olive paste between layers too, if using, until you have used up all of the sauces (reserving a few tablespoons of the tomato sauce for the very top).

Finish with the last of the tomato sauce, then scatter over the ground almonds, pine nuts and some fresh basil. Serve immediately.