Olive oil ½ cupSeek out your local sushi bar and order some portions from them.
Origanum 1 tbsp.
Basil 2 tbsp.
Sea salt, to taste
Freshly ground black pepper, to taste
For the sauce
Ground cashews 100g
Almond milk ½ cup
Coconut milk ¼ cup
Nutritional yeast 4 tsbp.
Baby marrows 8Shaved with a peeler
Caper berries 100g
Place the tomatoes, olives and the rest of the marinating ingredients (save half the lemon juice) in a small bowl and toss, slightly bruising the tomatoes as you do so. Transfer to a baking sheet and place in a preheated oven of 40∞C for 2 hours, or until soft and juicy.
Once you have achieved the correct consistency, remove from the oven and set aside.
Make the sauce next by blending all the ingredients, and the other half of the lemon juice, until smooth.
Assemble the lasagna carefully, by constructing a layer of the tomatoes, followed by a layer of the peeled zucchini and a good couple tablespoons of the sauce. Repeat the process, including a scattering of caper berries and fresh herbs.
Top off with more fresh herbs and serve with an ice cold glass of Warwick First Lady Sauvignon Blanc.