Spring Vegetable Lasagna
Say hello to our take on lasagna: towering layers of eggplant, rich cashew cream and tomato sauce. We got rid of the heavy mozzarella cheese, but definitely not the flavor. Photo by Eitan Vaxman.
- 2 medium eggplants, sliced
- 1-2 tablespoons olive oil
- Salt to taste
- Cashew Cream
- 1 cup cashews, soaked in cold water for about 2 hours
- 1 cup water
- ½ teaspoon sea salt
- ⅛ teaspoon freshly ground white or black pepper
- Pinch of chili to taste
- Juice of ½ small lemon
- ½–1-inch red chili pepper
- Tomato Sauce
- 2–3 tomatoes, chopped or crushed
- 2-3 cloves garlic
- 2 tablespoons olive oil
- 4-5 basil leaves, chopped
- ½ teaspoon salt
- For Layering
- 2 tomatoes, thinly sliced
- 1 white or red onion, thinly sliced
- Handful basil leaves, gently torn
- Preheat the oven to 400 degrees. Lay the eggplant slices on a greased baking sheet, drizzle with olive oil and sprinkle with salt, and roast the eggplants for 10 to 15 minutes. Drain the cashews, place in blender with remaining ingredients and blend at high speed until smooth. If too thick to add more water gradually until you get a thick and uniform spread. In a bowl, mix the crushed tomatoes with garlic, olive oil, chopped basil leaves and salt. Taste and adjust seasoning if necessary.
- Reduce oven temperature to 350 degrees. Put one-third of the eggplant slices on the bottom of a medium ovenproof dish, top with half the sliced tomatoes and onions and half the basil leaves. Then spread half the tomato sauce on top followed by half the cashew cream. Repeat with another layer of eggplant and the remaining ingredients in layers. Finally, lay the final third of eggplant slices on top. Bake for about 30 minutes, or until golden brown.
- Recipe translated by Merav Levkowitz.