Anytime I go to a raw or vegan restaurant I head straight for the raw lasagne. I just love it! As a child lasagne was my favourite food, I asked for it all the time and whilst this this is not the same, there’s no bolognese or buttery cheese sauce, it still embodies the most awesome thing about lasagne – the many layers of awesomely contrasting textures and flavours. This version is made up of layers of thinly sliced zucchini, rosemary infused brazil nut cheese, plum tomatoes and avocado basil pesto. All so healthy and so outrageously delicious. The pesto is my favourite part though. It’s so incredibly creamy thanks to the avocado with sweet overtones of basil, subtle tangy essences from the lemon and a savoury nuttiness from the pine nuts. It’s awesome and literally just melts-in-your-mouth, bringing all of the other layers together in sweet bites of food heaven! There’s also a secret stash of spinach in there too, just for extra green goodness – but you can’t taste it underneath all the other flavours. If you ever want to impress people with super healthy raw vegan food this is your dish, everyone loves it and it doesn’t taste healthy at all despite being packed with all kind of vitamins and minerals in their most life-giving raw forms. It’s super simple too. I was a bit nervous to make it the first time, assuming it would be really complicated and difficult to get right but in fact its one of the easiest dishes I’ve ever made and there’s almost no washing up, which is always fun too! It’s light yet satisfying and thanks to the nuts it will keep you bursting with energy all day! You will love this. My taste-testing flatmate claimed earlier it was the best thing I’ve ever made!
– 2 zucchini (courgettes)
– 6 plum tomatoes
For the avocado basil pesto:
– 1 ripe avocado
– 2 cups of fresh basil
– 1 cup of spinach
– 1/3 of a cup of pine nuts
– 1 lemon
– water as needed
For the brazil nut cheese:
– 1/2 a cup of brazil nuts (about 40 nuts)
– 2 tablespoons of nutritional yeast
– 1 tablespoon of olive oil
– 1 stick of fresh rosemary
– 1 lemon
– water as needed
Start by making the brazil nut cheese. Place the brazil nuts and the lemon juice in a food processor and blend, once the nuts are crushed add the remaining ingredients. Slowly add a little water to help the blending – you want to keep it thick though. Once this is done remove it from the blender and keep to one side.
Then make the pesto by simply adding all the needed ingredients (juiced lemon not whole and of course remove the avocado from its skin too) into the processor and blending with a little water until smooth and creamy. Place to one side.
After this use a sharp knife to slice the zucchini first in half and then cut very thin slices from the two halves. Next, cut the tomatoes into thin slices.
Once everything is ready assemble the lasagnes – place a layer of zucchini noodles on the bottom, then add a layer of cheese followed by tomato slices and then pesto. Then repeat each layer one more time, sprinkling a few pine nuts on the top for decoration. Enjoy!