I’ve been MIA for a little while longer than usual, I’m sorry, I’m in the middle of some major exams (please send me love and light), however to make it up to you I’ve got a good one; I felt myself getting a bit mundane with my dishes as I’ve wanted to focus on revision (and went through a phase where I was OBSESSED with looking at recipes and trying out new things) but I was neglecting my food and I wanted to return. This is my happy return.
[Serves 2 – tastes even better as leftovers]
- 100g Cashew Ricotta (See Recipe below)
- 1/2 Kabocha Squash (these are GREAT delicious and very healthy but if they’re not available you can use butternut)
- 2 Courgettes
- 2 Garlic Cloves, minced
- 2 Small Onions, chopped
- 1 Can/ Carton Chopped Tomatoes (Can also use some kind of tomato sauce)
- 200-250g Spinach (depending on how much you like it, I went for the full 250g)
- 250ml Vegetable Stock
- Optional:Basil Leaves and a “cheese” of your choice (I used some delicious Vegusto) to decorate
Preheat oven to 220°C
Cut the squash into chunks and steam them until soft, meanwhile steam the spinach (I had to do this in quite a few batches and had a bit of a conveyor belt system going, once one batch is done, squeeze it out in a colander and add to a mixing bowl with the cashew ricotta).
Meanwhile add chopped tomatoes, garlic, onion and stock in a pot and leave simmering while some liquid evaporates.
Once the squash is soft add to the spinach ricotta mixture and mash together.
Prepare your “lasagne” sheets: slice the courgettes using a peeler with slices and wide as possible (I tried using a mandolin slicer it didn’t want to work). Line a baking dish with one layer of courgette, add half of the ricotta/spinach mixture, give it another layer of courgette then by this point the tomato sauce should be a nice consistency (I drained off some liquid).
Add a layer of tomato, another layer of courgette (you see where this is going- we alternate) then remainder of ricotta/spinach mixture, followed by a final layer of courgette. Decorate with the remainder of the tomatoes, some “cheese” pieces (can use nutritional yeast) and place in the oven for around 15-20 minutes (doesn’t need long there’s nothing that needs cooking and I couldn’t wait!), at some point check on it and add the basil leaves as they dry out quickly.
To Make the Cashew Nut Ricotta “Cheese”
(this makes more than the lasagne needs but it’s delicious and so versatile)
- 75g Cashew Nuts
- 10g Pine Nuts
- 1 Clove Garlic
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Nutritional Yeast
Soak 75g Cashew Nuts for around 24 hours (I soaked them even longer, when they just begin to ferment you get that ricotta taste as opposed to a regular cream cheese).
When ready, roast pine nuts in a pan for a few minutes until golden
In a bullet (can use normal blender and pulse – you want it chunky) add all ingredients and blend/pulse until you get a chunky ricotta consistency – voila! Taste it – delicious ricotta! Also works well with jam in a toastie 🙂
Gina x x