Raw Zucchini Lasagne

April 16th, 2013

This version is made up of layers of thinly sliced zucchini, rosemary infused brazil nut cheese, plum tomatoes and avocado basil pesto.

Serves 2

– 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

– salt

– 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

– salt

– 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 removeΒ 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!