Description:
Recipe from Summer 2016/17 issue of True Natural Health – Recipe provided by Misty Mountain Health Retreat
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
