Raw Lasagne
Recipe type: Main Meals
This is a great alternative to the traditional meaty dish and is wonderfully light. Courgettes play a key role in promoting cardiovascular health as well as being rich in magnesium and potassium and the garlic and onion have antiseptic qualities and youthing antioxidant properties.
  • 1 courgette
  • ½ onion, diced
  • 2 garlic cloves
  • 4 medium sized tomatoes
  • 50g cashew nuts
  • ½ a lemon
  • Dash of olive oil
  • Good handful fresh basil
  • 1 tbsp. nutritional yeast.
  1. Using a vegetable peeler make long strips from the courgettes, leaving the inner core.
  2. Finely dice the onion and 1 clove of garlic and steam fry with a little coconut oil in a heavy based pan until translucent.
  3. Peel and roughly chop the tomatoes and add to the onions and garlic.
  4. Stir and simmer gently until the tomatoes break down to make a soft tomato sauce.
  5. Add torn basil leaves and gently stir through.
  6. Make the cashew pesto by combining the cashew nuts, olive oil, nutritional yeast basil, garlic and lemon juice in a blender.
  7. Whizz to combine until a smooth paste forms.
  8. Using a small dish or a baking tray, layer the lasagna starting with a layer of courgette strips, then spread over the cashew pesto followed by a layer tomato sauce.
  9. Repeat until you have filled the dish and season each layer as you go.
  10. Bake in a moderate oven till warmed through (approx. 15 minutes).
  11. Serve with some fresh basil leaves or a handful of watercress.
Recipe by EPJHealth at https://www.epjhealth.com/raw-lasagne/