Pumpkin and Spinach Lasagne

Jul 17, 2017

Description:

This is a beautifully creamy lasagne, great for people who aren’t so keen on tomatoes. Free of dairy and gluten.

Pumpkin filling

INGREDIENTS

1 small butternut or jap pumpkin

1 tsp Celtic sea salt or Himalayan rock salt

¼ cup olive oil

2 sprigs rosemary, finely chopped (or 2 tsp dried)

METHOD

Cut pumpkin into large cubes, place in bowl and toss with the salt, oil and rosemary.

Line oven tray with baking paper, place pumpkin on tray, and bake at 200ºC until tender and just brown. Squash slightly with a fork and set aside.

Spinach filling

INGREDIENTS

1 medium onion, diced

4 cloves garlic, grated

4 cups spinach, finely shredded or whizzed

¾ cup chopped parsley

1tsp dried basil

1tsp Celtic sea salt or Himalayan rock salt

METHOD

Sauté onion and garlic. Allow to cool, then combine with remaining ingredients.

Creamy white sauce

INGREDIENTS

2 cups cashews

2 heaped tsp onion powder

2 tsp Celtic salt or Himalayan salt

2 heaped dsp cornflour

270 ml can Ayam coconut cream

4 cups water

METHOD

Place all ingredients in blender and blend until totally smooth.

Using a deep dish, assemble lasagne in following order:

white sauce / pasta sheet / spinach filling

white sauce / pasta sheet / pumpkin filling

white sauce / pasta sheet / spinach filling

white sauce

Bake 160ºC for 1 hour or until cooked and golden. Serve with salad.

Serves 6