Raw Lasagne
Author: Elizabeth Peyton-Jones
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.
Ingredients
- 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.
Instructions
- Using a vegetable peeler make long strips from the courgettes, leaving the inner core.
- Finely dice the onion and 1 clove of garlic and steam fry with a little coconut oil in a heavy based pan until translucent.
- Peel and roughly chop the tomatoes and add to the onions and garlic.
- Stir and simmer gently until the tomatoes break down to make a soft tomato sauce.
- Add torn basil leaves and gently stir through.
- Make the cashew pesto by combining the cashew nuts, olive oil, nutritional yeast basil, garlic and lemon juice in a blender.
- Whizz to combine until a smooth paste forms.
- 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.
- Repeat until you have filled the dish and season each layer as you go.
- Bake in a moderate oven till warmed through (approx. 15 minutes).
- Serve with some fresh basil leaves or a handful of watercress.
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