Josie Gibson’s courgette vegetable lasagna

/ 20 May 2016

Serves 6

2 large courgettes
70g cashew nuts soaked in water for 24 hours
120 ml almond milk
½ tsp garlic powder
1 tbsp olive oil
1 large onion, finely chopped
1 carrot, finely diced
2 cloves garlic crushed
2 pepper, diced
½ aubergine, finely diced
1 can chopped tomatoes
salt and pepper, to taste


  • Preheat oven to 175C/fan 155/gas 4
  • Slice the courgette into 5mm-thick pieces using a mandolin food slicer
  • Salt both sides of the courgette and lay them out on a large baking tray, taking care not to layer them.
  • Leave the courgettes out for 20 minutes. Courgettes contain a lot of water and this process removes moisture before cooking.
  • In the meantime, place the cashews in a heavy-duty food processor with the almond milk, salt, pepper and garlic powder, and process until smooth. Set aside.
  • Heat the olive oil in a large pan over a medium heat and add the onions and carrots, cooking for 3-4 minutes until softened.
  • Add the crushed garlic cloves and cook for a further 1-2 minutes.
  • Add the peppers ad aubergine and cook for 3-4 minutes.
  • Pour in the tomatoes and mix in salt and pepper.
  • Leave to simmer for 15 minutes.
  • Gently run two fingers down either side of the dried courgette slices to remove excess water and lay pieces on a paper towel.
  • Return the courgettes to the baking tray. Add salt and place in the oven for 5 minutes to dry out further.
  • In a 24cm square glass ovenproof dish, add a few tablespoons of the vegetable sauce, followed by a single layer of the courgette. Cover the courgette layer with sauce and top with another courgette layer. Repeat until all the sauce is used. Finish with a final layer of courgette.
  • Top the lasagna with the cashew mixture, ensuring that the top layer of courgettes is covered.
  • Cook for 30-40 minutes until the top has browned slightly.
  • Garnish with basil and serve.