For the creamed cashews
- 1 cup raw cashews, Alesto
- 4 dried apricots, Alesto
- 2 tbsp fresh orange juice
- 2 tsp fresh lemon juice
- Pepper, Kania
- 4 fresh basil leaves
- For the rolls
- 2 medium aubergines
- 3 medium courgettes
- 2 portobello mushrooms, cut into thick slices
- Himalayan salt, Deluxe
- Olive oil, Archaika
To serve
- 1 jar Napoli tomato sauce, Nostia
- Basil or parsley, finely chopped
Preparation
For the creamed cashews
- Cover the cashews with cold water and leave for 8 to 24 hours.
- Drain the cashews and put in a blender along with the remaining ingredients. Blend until you have a creamy, runny puree.
For the lasagne
- Wash the aubergines and remove a thin slice of the skin from along the length of each side. Thinly slice the aubergines and the courgettes.
- Lay the vegetables on a baking tray lined with baking paper, brush with oil and season with salt and pepper.
- In a separate baking tray, do the same with the sliced mushrooms.
- Bake in the oven at 190°C until browned. The aubergines and courgettes will take around 15 minutes while the mushrooms will need a little less time. Remove from the oven and leave to cool.
- Place a slice of courgette on a chopping board and put a slice of the aubergine on top of it.
- Place a piece of mushroom at one end and above this add a heaped tbsp of the creamed cashews. Roll this all up.
- Repeat with remaining aubergines and courgettes
To serve
- Cover a serving dish with the tomato sauce.
- Arrange the vegetable rolls on the serving dish, drizzle a little of the tomato sauce over the rolls and sprinkle with finely-chopped basil or parsley.