Cashew nut and crisp lasagne

Recipe from Christina Burgess, executive chef at Karkloof Safari Spa

  • Serves 4

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 500g cashew nuts
  • 5g salt
  • 5g pepper
  • 1 tsp lemon juice
  • 1 cucumber or marinated butternut squash, sliced to make ribbons
  • 2 carrots, finely grated
  • 2 baby marrows, finely grated
  • 4 baby corns, finely chopped
  • Sliced vegetables, for garnish
  • Rocket leaves, for garnish
  • Olive oil, for garnish


  1. Soak the cashew nuts overnight in just enough water to cover the nuts. Blend until smooth and season with salt, pepper and lemon juice.

  2. Line four moulds with a plastic wrap – to make it easier to remove the lasagne.

  3. Line the moulds with the cucumber ribbons, allowing the edges to extend out. Then add the carrots at the bottom of the mould, followed by a layer of the cashew nut purée. Continue making layers and neatly fold the tops of the cucumber ribbons over the filling to make a parcel. Remove the lasagne from the moulds, and then from the plastic and carefully slice in half. Garnish with a few sliced vegetables, rocket leaves and olive oil.

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