Raw Lasagna
By Saskia Gregson-Williams
Yield 2 servings
Download Recipe
Ingredients:
Lasagna:
- 2 large courgettes (zucchini)
- 3 plum tomatoes
Cashew Ricotta:
- 1/2 cup cashew
- juice 1 lemon
- 1/2 clove garlic
- 5 tablespoons nutritional yeast
- 2 tablespoons water
*Note: add the nutritional yeast later, once the cashews are crushed.
Sun-dried Tomato Sauce:
- 1/2 cup sun-dried tomatoes
- 1/2 cup cherry tomatoes
- 1-2 Medjool dates
Avocado Pesto:
- 1 avocado
- 2 cloves garlic
- 1 cup basil
- 1/4 cup pine nuts
- juice 1/2 lemon
Method:
- Start by separately blending the three different sauces, put in three separate small dishes and place to the side.
- Cut the courgette in half, then with a peeler or a sharp knife, cut or peel the courgette into thin strips.
- For lasagne layer you will need to do different layers of courgette sheets, so divide the strips into four neat piles. Then slice the tomatoes very thinly.
- Layer courgette strips, cashew ricotta, avocado pesto and and sun-dried tomato sauce in alternating layers just as you would assemble traditional lasagne.
- Plate and enjoy!