Soak the cashews in hot water. Meanwhile, preheat the oven to 200 °C (180 °C fan) and get the baking dish ready.
Slice the courgettes lengthways into thin strips, salt them lightly and leave to rest briefly. Then pat dry so the lasagne releases less water later.
Cook the onion and garlic gently in olive oil until translucent. Stir in the passata and oregano, simmer briefly and season with sea salt and pepper.
Blend the soaked cashews with garlic, nutritional yeast, lemon juice, sea salt and a little water to a creamy, slightly grainy ricotta texture.
Spread a little tomato sauce in the dish and layer with courgette, cashew ricotta and more sauce. Carry on until everything is used up, finishing with a final layer.
Bake at 200 °C for 25–30 min, until the courgettes are soft and the top is lightly golden. Leave to rest briefly before cutting and serve warm.
Good to know
This lasagne is gentle, juicy and really comforting. It does without pasta sheets and still feels like a proper meal. Just right when you want something savoury and light at the same time.
Swaps
Cashews → blanched almonds (more vitamin E) | Nutritional yeast → a small amount of almond butter (milder flavour, plus unsaturated fatty acids) | Courgette → aubergine (more fibre) | Passata → unsweetened chopped tomatoes (a little more texture, similar nutrition)
Allergens
Contains tree nuts (cashews) and, depending on the nutritional yeast, may contain traces of other allergens. Usually well suited to children if mildly seasoned and baked soft. During pregnancy it's fine with fresh, cleanly prepared ingredients.
