Raw Lasagne

27A

4 medium sized courgettes / zucchini
2 plum tomatoes, finely sliced
2 avocados, peeled and finely sliced
50g (1/4 cup) fresh coconut, finely sliced

For the cashew and hazelnut spread:
100g (2/3 cup) raw cashew nuts
100g (2/3 cup) raw hazelnuts
90 ml (1/3 cup) cold, filtered water
2 tbsp nutritional yeast flakes
2 large cloves garlic, peeled and crushed
2 tbsp organic, cold pressed extra virgin olive oil
1-2 tbsp fresh lemon juice
1/4 tsp ground mustard seeds
1/4 tsp Himalayan pink salt
A pinch of fresh ground black pepper
2 tbsp chopped, fresh parsley
2 tbsp chopped, fresh basil

For the sun dried tomato sauce:
60g (1/2 cup) sundried tomatoes, dry packed not in oil
2 cloves garlic, peeled and crushed
1 tbsp organic, cold pressed extra virgin olive oil
1 ripe avocado
A small handful of fresh
basil leaves
1 tbsp organic apple cider vinegar
1/2 tbsp fresh lemon juice
1/4 tsp dried oregano
A pinch of Himalayan pink salt

Start by soaking the cashews and hazelnuts in a bowl; cover the nuts in water and set aside to soak for an hour.

Slice the courgette lengthwise into 3-4mm (1/4”) thick slices. A mandolin works great to make even slices, but slicing by hand is fine too. Set the courgette slices to one side.

For the cashew and hazelnut spread:
Drain all the water from the nuts. Place the nuts, filtered water, nutritional yeast flakes, garlic, olive oil, 1 tsp lemon juice, ground mustard seeds, salt and pepper into a food processor. Blend everything to a smooth and creamy consistency. Taste and add in a little more lemon juice, if necessary, followed by the chopped herbs. Blitz the mixture for a further 5-10 seconds, or until well combined and smooth.

For the sun dried tomato sauce:
Place the sundried tomato, garlic, olive oil and the avocado in a food processor. Next, add the basil, apple cider vinegar, lemon juice, oregano and salt. Blend all the ingredients to a smooth, thick puree, season and set aside.

To assemble the lasagne:
In a small casserole dish, place two of the long courgette slices vertically next to one another, edges touching. Using the back of a spoon or a spatula; spread 1 tablespoon of the tomato sauce over the courgettes. Lay two slices of tomato on top of the tomato sauce and spread over two tablespoons of cashew nut spread. Then add two slices of the avocado and spread over 2 tablespoons of the tomato sauce; repeat with alternate layers of courgette, tomatoes and avocado and alternate layers of the tomato sauce and cashew spread. As you build up the layers occasionally add in a layer of the fresh coconut. Garnish the top of the lasagne with the basil leaves and pine nuts, serve immediately, or chill in the refrigerator and use within two days.

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