Aubergine and Squash Lasagna

Serves 4-6.

Ingredients:

• 1 aubergine, sliced vertically 1-2 cm thick
• 1 squash, sliced vertically 2 cm thick
• 1 bag fresh, washed spinach
• 400g chopped tomatoes
• 2 cloves garlic, crushed
• 1 red onion, diced
• For the cashew sauce: 100g cashews, soaked in boiling water for 10 minutes and drained
• 50 ml oat milk
• 50 ml rapeseed oil
• 1/2 tsp Malden salt
• Pinch cracked black pepper

For the vegan parmesan:

• 100g ground almonds
• 150g sunflower seeds
• 30g nutritional yeast
• 1 tsp mustard powder
• Salt and cracked black pepper

Method:

1. Preheat your oven to 180 degrees celsius.
2. Cook your squash pieces slightly by placing in boiling water and leaving to simmer for 10 minutes. Drain carefully, making sure they don’t break, and pat dry.
3. Make your tomato sauce by sautéing the onions and garlic for 2-3 minutes on a medium heat until softened. Add the chopped tomatoes with some salt and pepper and leave to reduce on a low heat for 5-10 minutes.
4. Make the white cashew sauce by blending all the ingredients together until smooth. To make the vegan parmesan, place all of the ingredients in a food processor and blitz until it forms the texture of fine breadcrumbs.
5. Layer your lasagna, starting with the squash, then tomatoes, then white sauce. Add a layer of spinach and repeat. Add a layer of aubergine and repeat. Finish with a layer of vegan parmesan on the top. Bake in the oven for 20-25 minutes until the top of the lasagna is nice and golden.
6. Serve with a fresh green salad and enjoy!