For the filling

  • Portobello mushrooms chopped into thick slices


For the creamed cashews

  • 2 cups unroasted cashews, Alesto
  • ½ cup fresh orange juice
  • 2 tsp fresh lemon juice
  • 1 garlic clove
  • ¾ tsp Himalayan salt, Deluxe
  • ¼ tsp black pepper, Kania
  • 6 fresh basil leaves



For the rolls

  • 3 medium aubergines
  • 6 medium courgettes
  • Himalayan salt, Deluxe
  • Olive oil, Archaika


To serve

  • 1 pack Napoli tomato sauce, Nostia
  • Finely-chopped basil or parsley



For the sautéed mushrooms

  1. Heat a frying pan at a high temperature and add the olive oil. Add the mushrooms and sauté until they are golden.
  2. Remove the mushrooms from the heat, drain them, place them on a plate with absorbent kitchen paper and season with salt and pepper


For the creamed cashews

  1. Cover the cashews with cold water and soak for 8 to 24 hours.
  2. Drain the cashews and put them in a food processor along with the other ingredients. Puree them until the mixture is creamy.


For the lasagne

  1. Wash the aubergines and remove a thin slice from the skin along the length of each side. Chop the aubergines and the courgettes into thin slices.
  2. Salt the vegetables and leave them for half an hour in separate strainers to drain their liquid.
  3. When drained, rinse them thoroughly to remove the salt and dry them on kitchen paper.
  4. Put the vegetables onto a tray lined with greaseproof paper and brush them with olive oil.
  5. Bake them in a preheated oven at 190°C until they are golden (around 15 minutes). Remove from the oven and leave to cool.
  6. Put a courgette slice on a chopping board and then place an aubergine slice on top of it.
  7. Place a large mushroom piece on one edge and on top of that put a large soupspoon of creamed cashews.
  8. Place another mushroom piece on top and then roll them up.
  9. Repeat with the remaining aubergines and courgettes.


To serve

  1. Drizzle a serving dish with the tomato sauce.
  2. Place the vegetable rolls on the dish, pour a little of the tomato sauce over the rolls, and garnish with finely-chopped basil or parsley.