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Raw zucchini lasagne

  • June 17, 2018
  • By hanna
  • 0 Comments
Raw zucchini lasagne

This is currently one of my favorite meals since our garden is full of zucchinis. Fast to make and there is often enough for the next day too. 

This recipe originally from the book “The Unbakery” by Megan May . I often vary the herb ingredients slightly if I happen to miss some of them. Here one can use imagination and experiment new fresh tastes each time. 

Zucchini Lasagne

Cheese

  • 2 cups cashews (soaked 2-4 hours)
  • 1 tbsp lemon juice
  • 1/2 onion / shallot
  • 1/2 tsp Himalayan salt
  • 1/2 cup water

Tomato sauce

  • 1/2 – 1 cup sundried tomatoes (soaked 2 hours)
  • 2 pitted dates
  • 2 garlic gloves
  • 2 cups tomatoes
  • 1/2 cup chopped paprikas
  • 1 tbsp fresh oregano/basil leaves
  • 2 tbsp cold-pressed olive oil
  • 2 tbsp apple cider vinegar

Pasta and veggies

  • 6 cups / about 250g baby spinach/chard greens
  • 1 handful fresh basil
  • 1 tsp cold-pressed olive oil
  • 1/2 tsp Himalayan salt
  • 5-6 medium zucchinis cut lengthways
  • 1 cup tomatoes cut into slices
  • 1 paprikas sliced finely
  • garnish with olive oil, basil, black pepper

To prepare the cheese, drain and rinse the soaked cashews throughly. Blend all cheese ingredients in a blender until smooth. Try to add as little water as possible.

To prepare the tomatoes sauce, drain the sun-dried tomatoes and mix all ingredients in a blender.

To prepare the dish, mix spinach, olive oil and salt by hand in a bowl and set aside.

Cut the zucchini into ribbons lengthways with a mandoline or with knife. Lane the base of of your dish with a layer of zucchini strips overlapping them slightly. Use 1/3 of what you have for each zucchini layer. Drizzle each layer with a little olive oil and pinch of salt.

On top of this add a layer of the spinach mixture, then cheese layer, 1/2 of the tomatoes and paprika. Top with tomato sauce layer. Then repeat starting from zucchini layer and finish with one layer of zucchini strips. Garnish with olive oil, salt and fresh basil.

Placing the lasagne in the fridge for several hours will firm it up slightly, which makes it easier to cut. Therefore you can prepare this already the day before.

By hanna, June 17, 2018
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