Aubergine and Squash Lasagna | Detox Kitchen

Ingredients

• 1 aubergine, sliced vertically 1-2 cm thick
• 1 squash, sliced vertically 2 cm thick
• 1 bag fresh, washed spinach
• 400g chopped tomatoes
• 2 cloves garlic, crushed
• 1 red onion, diced
• For the cashew sauce: 100g cashews, soaked in boiling water for 10 minutes and drained
• 50 ml oat milk
• 50 ml rapeseed oil
• 1/2 tsp Malden salt
• Pinch cracked black pepper