4 servings




  • 4 Courgettes
  • 800g of Spinach
  • 1 Spring Onion, minced

Ingredients for the Marinara

  • 2 large ripe Tomatoes
  • 1 cup of Sundried Tomatoes in oil
  • 1 Red Bell Pepper
  • 4 tablespoons of Extra Virgin Olive Oil
  • 2 tablespoons of fresh Basil
  • 2 colves of Garlic
  • ¼ teaspoon of salt
  • Black Pepper

Ingredients for the Cheese Sauce

  • 1 cup of Cashews
  • 2 tablespoons of Nutritional Yeast
  • 1 Garlic Clove
  • Salt and Pepper
  • Juice of 1 Lemon
If you live in the UK, pop the ingredients you need straight into your trolley.
Buy online at your favourite supermarket...


  1. First, place the entire marinara ingredients in the food processor and process until smooth. You have the option to cook this or leave raw.
  2. Next, thinly slice the courgette lengthways into wide noodles.
  3. Place the spinach in a clean food processor and process until finely chopped.
  4. For the cheese sauce: add ingredients to a clean food processor, turn on and slowly add water until you have a nice creamy consistency.
  5. Line the lasagne dish with baking paper, layer up the courgette, marinara, cheese sauce and top with crumbed nuts.
  6. Store in the fridge until ready to serve, or nbake at 200 degrees celsius for 30 minutes.
Print This Article