Pasta-less Veg Lasagne

I tested this recipe out on my husband who is an avid meat eater (I actually get him to taste most of my recipes simply because he is so honest with his feedback) & he gave it a big thumbs up so for those of you concerned about how it tastes...fear not!

INGREDIENTS

Spinach/Tomato Layer:

• Tin of tomato/herb Mix (or make your own with 3 x chopped tomato and herbs)
• 1 tsp Crushed Garlic
• Spices: Origanum, Basil, Salt & Pepper
• 1 Big Pkt Chopped Spinach
• 1/2 Onion Chopped

Raw Cheese Sauce Layer:

• 2 Cups Cashew Nuts
• 1/2 lemon
• 2 Tbsp Apple Cider Vinegar

Other:

• 2 Pkt Baby Marrows
• Basil Pesto (or make your own)
• Mozarella (Optional)

METHOD

Spinach/Tomato Layer:

• Melt some coconut or olive oil in a pan on the stove & fry up the following ingredients:  

         Tin of tomato/herb mix, crushed garlic, spinach & Onion

• Add some salt, pepper, basil & Origanum Spices
• Simmer down until all cooked   

Raw Cheese Sauce Layer:

• Blend together the following ingredients: 
  Cashew nuts, Juice of 1/2 lemon, Apple Cider Vinegar, pinch of salt & 1/2-1 Cup water (start with 1/2 and keep adding until you get the desired sauce consistency)

Lasagne Layering:

• use a potato peeler or knife and peel all your baby marrows length ways into thin strips
• Take a rectangle/square tin and line it with 1 layer of baby marrow
• Now add a thin layer of basil pesto
• Add a layer of spinach/tomato mixture
• Add a layer of "cheese sauce"
• Start with baby marrows again and add another layer of each ending off with "cheese sauce" layer on top
• Add some grated mozarella (Optional) & spices on top
• Bake in the oven for 15-20 minutes until golden on top

Eat & Enjoy!! :)