Raw lasagne - easy, healthy and quick to make

Makes enough for two portions

1/2 cup cashew nuts, soaked for 30 minutes
2T nutritional yeast
A pinch of asafoetida or 1/2 a garlic clove
1/4t dried mixed Italian herbs
1/4t - 1/2t salt 5T water

35g sundried tomatoes, cut into chunks with scissors
10g basil leaves
5T water

1 courgette
1 apple
4 small tomatoes
1 avocado
1 portobello mushroom

Using a hand blender blend the cashew nuts, nutritional yeast, asafoetida or garlic, herbs, salt and water. Blend till smooth and set aside. 

Blend the sundried tomatoes, basil and water using the hand blender again. You may not be able to get this to blend to a smooth paste but that's fine. 

Line a loaf tin with a loaf case. Peel the courgette and then peel into wide, thin strips. Do the same with the avocado, the slices will be quite delicate to handle so I use the edge of the knife to move them. Cut the tomatoes and mushrooms into fine slices. 

Start with a layer of courgette. Over lap the slices so you will have a firm base to transport the lasagne to your plate. Cut some of the apple into thin slices and put that on top of the courgette. Cut just enough for one layer. If you cut more than is needed it will go brown before you use it again. Add half the tomato sauce and spread all over. Add a layer of mushroom and then tomato. Follow this with half of the cashew bechamel and then the avocado. Carry on layering. You can put these inner layers on in any order you want. It doesn't make too much difference. But you should always start with the courgette and finish with avocado and then cashew bechamel on the very top. The double creamyness at the top really works. 

Put this in the fridge for around an hour. The veggies soften in that time. You can leave it for longer, up to 12 hours is the maximum.