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
Preparation:
For the sautéed mushrooms
- Heat a frying pan at a high temperature and add the olive oil. Add the mushrooms and sauté until they are golden.
- 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
- Cover the cashews with cold water and soak for 8 to 24 hours.
- 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
- 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.
- Salt the vegetables and leave them for half an hour in separate strainers to drain their liquid.
- When drained, rinse them thoroughly to remove the salt and dry them on kitchen paper.
- Put the vegetables onto a tray lined with greaseproof paper and brush them with olive oil.
- Bake them in a preheated oven at 190°C until they are golden (around 15 minutes). Remove from the oven and leave to cool.
- Put a courgette slice on a chopping board and then place an aubergine slice on top of it.
- Place a large mushroom piece on one edge and on top of that put a large soupspoon of creamed cashews.
- Place another mushroom piece on top and then roll them up.
- Repeat with the remaining aubergines and courgettes.
To serve
- Drizzle a serving dish with the tomato sauce.
- 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.