Pumpkin Pesto Lasagna2nd July, 2021
700g Pumpkin Peeled and sliced.
4 Zucchini sliced lengthways
2 tomatoes sliced
1 eggplant sliced lengthways
1 clove garlic
1/2 bunch fresh basil
1/2 cup raw cashews
Drizzle the pumpkin with oil and place in preheated oven for about 15 mins on 180C.
Meanwhile, lay the zucchini and eggplant out across cooling trays and sprinkle with salt to draw out the excess moisture. Leave for about 10 minutes. Pat dry with a paper towel.
When the pumpkin is cooked and cooled slightly place it in a food processor with garlic, basil, cashews, 4 tbs oil, and pulse until it is the consistency you want – anything from textured to smooth! Season.
Now get a baking pan and spray with oil. Then layer the veggies – one layer of veggies – either separately or mixed, then a layer of pumpkin pesto – then veggies, then pesto, etc.
Top with some tasty cheese if you want to – or omit this to keep it vegan!
Place in the oven for about 20 minutes uncovered, then cover for the last 20 minutes.
Serve as it is or serve with a roasted chicken/steak etc if you’re a carnivore!! Can be frozen, best eaten fresh.
Select the veggies you love – it works well with mushrooms (these need a little pre-cooking), broccoli, cauliflower, sweet potato etc.
by Sarah Cowie, Practice Managershare this entry