Miley Cyrus' Lasagna With Cashews
Kasper K
People: 1
50 min

Ingredients

25 gr.
Cashews
3 tsp
Cumin
2
Dates
80 gr.
Lasagna Sheets
1 tbsp
Pesto
50 ml
Stock
1 tbsp
White Vinegar
2
Zucchini

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Prep

  1. Wash and cut your zucchini so that they all have a similar size and shape.

Heating Steps

  1. Boil lasagna sheets according to instructions on package. Save about a ½ cup of the starchy water when draining.
  2. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Heat oil in a pan, add Zucchini cumin and fry for 15 minutes.
  4. Mix pesto, vegetable stock and white vinegar together in a bowl, then pour into your pan.
  5. Add your starchy water to the frying pan to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Lightly cover the bottom of your oven dish with a thin layer of your vegetable sauce. Then place a layer of lasagna sheets on top.
  2. Place about 1/3 of your vegetable sauce on top and cover with lasagna sheets, repeating once more. Finally put the remainder of your vegetable sauce on top of the last layer of lasagna sheets.
  3. Cover your lasagna with aluminum foil and bake in the oven at 200°C (400°F) for 20 minutes. Uncover and bake for another 15 minutes.
  4. Add Cashews and Dates on top.