Deconstructed Lasagna

Lasagna might seem complicated because there are several components but you can always prep them in advance and assemble/cook as needed.

Ingredients
Pesto
1 cup basil, blanched
1 head garlic, minced
1/2 cup cashews, roasted
to taste salt
to taste pepper
1/2 cup olive oil

Combine all ingredients except the oil in a food processor and puree. Slowly drizzle olive oil while food processor is running to emulsify. Adjust seasoning / add more oil if necessary.

Roasted Tomato
1 kg tomatoes, I used our upland tomatoes sliced in half if too big
2 sprigs rosemary
bunch of dried thyme
2 tsp dried oregano
to taste salt
to taste pepper
1/4 cup olive oil

Place tomatoes in a baking tray. Add the herbs, seasoning and drizzle with olive oil. Roast in a preheated oven at 350F for about 30-45mins.

Cashew Cream
1 cup cashews, soaked in water at least 4 hours, drained (reserve soaking liquid)
1 tbsp olive oil
1 tbsp preserved lemons, minced
1 tbsp nutritional yeast
to taste salt
to taste pepper

Combine all ingredients in a blender and puree until smooth. Add soaking liquid if too thick.

Lasagna
2 tbsp olive oil
4 pcs eggplant, sliced 2″ strips (or rounds, whichever you prefer)
1 cup beans, soaked, sprouted and cooked until soft
2 tbsp pesto
2 cups roasted tomatoes
10 sheets lasagna, cooked according to package instruction, cut into thick strips (you can also use other pasta)
to taste salt
to taste pepper
as needed cashew cream

Procedure

1. Heat olive oil in a pan. Add eggplant and fry until caramelized.
2. Add beans and saute for 2 minutes.
3. Add pesto and roasted tomatoes. Mix well to combine.
4. Toss in lasagna sheets.
5. Season with salt and pepper.
6. Serve with cashew cream and more preserved lemons.

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