Ingredients

10kg courgettes, sliced lengthwise on a mandolin

750g spinach

3kg of sliced tomatoes

Recipe for the cashew creme layer

2kg chopped yellow bell pepper

2kg Cashews

400ml Olive oil

150ml Apple Cider Vinegar

50g salt

5g ground black pepper

1kg sundried tomatoes

1700g beef tomatoes

1L water

500ml olive oil

150ml apple cider vinegar

20g fresh oregano

20g fresh thyme

5g ground pepper

150g red onion

1kg walnuts, roughly chopped

Preparation

Make Cashew Creme: Clean and cut yellow bell pepper into large pieces. Roughly chop half yellow pepper pieces in a food processor and put aside. Blend the rest yellow peppers and other ingredients until smooth. Mix the smooth blend with the chopped yellow peppers. Make Tomato and Walnut Sauce:In a large blender add tomatoes fill with water and add all other ingredient except for the sundried tomatoes and walnuts. Blend oh high for at least 1 minute. Add the sundried tomatoes and blend on high until smoothe. Pour sauce into a large mixing bowl. Chop the walnuts into rough chunks by hand or machine and add the walnuts to the sauce and mix by hand. Assemble the Lasagna: From bottom to the top:

  1. Brush bottom of plastic lasagna tray with oil

  2. Layer of sliced courgettes

  3. Layer of cashew cream

  4. Layer of spinach mixed with a little olive oil

  5. Layer of sliced tomatoes

  6. Layer of sliced courgettes

  7. Layer of tomato and walnut sauce

  8. Layer of pesto

  9. Top layer of sliced courgettes - brush top layer of courgettes with olive oil.