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


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)


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


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


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

Creamy white sauce


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


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