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

  1. Cover the cashews with cold water and leave for 8 to 24 hours.
  2. Drain the cashews and put in a blender along with the remaining ingredients. Blend until you have a creamy, runny puree.

 

For the lasagne

  1. 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.
  2. Lay the vegetables on a baking tray lined with baking paper, brush with oil and season with salt and pepper.
  3. In a separate baking tray, do the same with the sliced mushrooms.
  4. 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.
  5. Place a slice of courgette on a chopping board and put a slice of the aubergine on top of it.
  6. Place a piece of mushroom at one end and above this add a heaped tbsp of the creamed cashews. Roll this all up.
  7. Repeat with remaining aubergines and courgettes

 

 

To serve

  1. Cover a serving dish with the tomato sauce.
  2. 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.
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