https://www.lifestylefood.com.au/recipes/25068/raw-zucchini-lasagne-with-sundried-tomato-pesto-and-cashew-cheese

LifestyleFOOD.com.au

This raw meal will help you reach that necessary daily intake of veg. 

Ingredients

  • 1 large zucchini

  • Pinch of salt flakes

  • Handful of alfalfa sprouts (optional)

  • Handful of basil leaves, torn

  • Extra-virgin olive oil

  • Cashew cheese:

  • 155 g (1 cup) cashews, soaked for 2 – 6 hours or overnight, then rinsed

  • 2 garlic cloves

  • 1 tablespoon lemon juice

  • Salt flakes and freshly ground black pepper

  • Sundried tomato pesto:

  • 2 regular or roma tomatoes

  • 40 g (1/4 cup) macadamia nuts

  • 2 tablespoons semi-sundried tomatoes

  • 5 fresh basil leaves

  • 2 tablespoons extra-virgin olive oil

  • Salt flakes and freshly ground black pepper

Method

  • 1.

    Slice your zucchini lengthways really thinly, then lay the zucchini “pasta” slices on kitchen paper, sprinkle with salt and set aside.

  • 2.

    To make the cashew cheese, pop all the ingredients into the blender and whizz, adding extra water until you have the desired creamy consistency.

  • 3.

    To make the tomato pesto, pop everything into the blender and whizz. If it needs thinning out, you can add a little water.

  • 4.

    Now it’s time to start assembling. Start with a layer of the zucchini “pasta”, then the cashew cheese and then the tomato pesto. I do 2 or 3 layers of each and when I get to the final layer of pasta on top, I finish with a handful of alfalfa sprouts, some freshly torn basil and a nice drizzle of extra-virgin olive oil.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 783kj
  • Fat Total 68g
  • Saturated Fat 11g
  • Protein 18g
  • Carbohydrate 35g
  • Sugar 11g
  • Sodium 851mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Use the Masterpiece Collection Food Processor to slice the zucchini For the cashew cheese use setting number 3 of the Masterpiece Collection Jug Blender to get that creamy consistency.

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