cals 356 fat 18g pro­tein 9g carbs 41g serves 6

Women's Health (UK) - - EAT SMART -


1 large but­ter­nut squash • 300g cashews, soaked overnight • 500g whole unsweet­ened pre-cooked ch­est­nuts • juice of ½ le­mon • 10-12 sage leaves • pinch of salt • 2-3 tbsp co­conut or olive oil • 500g mush­rooms, stalks re­moved but whole • 3 sprigs of thyme, leaves picked • 6 gar­lic cloves, finely chopped • 2 tbsp co­conut ami­nos (avail­able at Hol­land & Bar­rett) • 1-2 tbsp olive oil • 2 tins chopped toma­toes • 1 cour­gette, sliced • 1-2 bunches of large Swiss chard or kale leaves


1. Pre­heat the oven to 180°C. Peel the squash, then halve it and cut it into slices 1cm thick (ish – put the tape mea­sure away). Roast un­til ten­der, then re­move and set aside.

2. Blend the soaked cashews and ch­est­nuts with 250ml wa­ter and the le­mon juice, sage and salt un­til smooth. Then, in a large fry­ing pan, heat 2-3 tbsp oil on a medium heat and lay the mush­rooms (gills up) in one layer.

3. Cook for 2-3 mins, then flip them and cook for an­other 6 mins. When they’ve siz­zled away their juices, add the thyme leaves, half the chopped gar­lic and 1 tbsp of the co­conut ami­nos. Toss for 30 secs, then tip out and leave to cool.

4. In a large saucepan, heat 1-2 tbsp olive oil and gen­tly cook the re­main­ing gar­lic for 1 min. Add the toma­toes, then nearly fill one of the tins with wa­ter and throw that in, too. Next, add the cour­gette and the re­main­ing co­conut ami­nos. Bring the mix­ture to the boil, lower the heat and let it bub­ble away for 8-10 mins un­til re­duced and thick­ened.

5. Now it’s time to build the thing. Layer up your lasagne, start­ing with half the tomato sauce, then some chard or kale leaves, then the squash, cashew cream and mush­rooms. Con­tinue un­til you’ve used up the var­i­ous mix­tures, fin­ish­ing with some cashew cream and squash. Bake for 45 mins, or un­til bub­bling hot. Leave to stand for 5 mins be­fore serv­ing. If the mood takes you, top with a lit­tle grated cheese. Squash goals.

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