I first ate raw lasagne when I went to Tanyas in Chelsea and couldn’t believe how delicious it was.
So pretty, so fresh and so delicious. Exactly what you are probably craving after all the rich Christmas food you’ve been enjoying recently.
It’s also much simpler to make then you might think and I promise you it’s a total crowd pleaser. As it if it could get any better, as a bonus, it also requires very minimal washing up. Yippee.
It’s so deliciously creamy thanks to the avocado and basil pesto. This pesto is a thing of joy! The meaty tomato layer in traditional lasagne is replaced with a delicious walnut and sundried tomato layer which adds a bit of bite and is just so good. And we say goodbye to heavy béchamel sauce and replace it with a brazil nut ‘cheese’, all layered together with slices of fresh tomatoes and courgette. Topped with toasted pine nuts and fresh basil leaves. So completely yum.
I made this the other day for a dinner party I catered for and everyone loved it, even though half the party weren’t vegan. Actually one gentleman at the party came into the kitchen whilst I was preparing the lasagne and when we were chatting he let slip that he doesn’t like courgette. My heart started pounding. What could I make him instead?? Then he casually let slip that he didn’t like brazil nuts. Eek. Eek with double eek on top. I was basically busy making him his meal from hell. I subtly mopped my brow as I did a mental check list of other possible things I could make for him that took less than 5 minutes to make and used the only other things I had with me. A sprig of mint, some radishes and an avocado. Now that would be a “ready steady cook” challenge with a twist. I was coming up short. I gulped and admitted to him that he was possibly not going to love what I was making. He was impossibly polite and insisted that I wasn’t to make anything else. And…he loved it! There wasn’t a scrap left on the plate. In spite of the fact that it included some of his least favourite things he really enjoyed it.
Now if that’s not a ringing endorsement then I don’t know what is.
You would never imagine that a plate of raw vegetables could be so completely scrumptious, but you also would never believe how filling this dish is. It’s easily as satisfying as regular lasagne, only it is so much better for you and will leave you feeling energised and glowing rather than bloated and lethargic. It’s no contest really. Despite being packed with all kind of vitamins and minerals, this doesn’t taste healthy at all.
2 courgettes (zucchini)
6 plum tomatoes
a little handful of pine nuts, lightly toasted
- 1 ripe avocado
- 2 cups of fresh basil
- 1 cup of spinach
- ⅓ of a cup of pine nuts
- 1 lemon
- A little water
- 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.
- ¼ cup walnuts
- ½ cup sundried tomatoes, in oil
- 1 tablespoon of olive oil, I use the oil from the sundried tomatoes
- 1 teaspoon dried oregano
- ¼ teaspoon of cayenne pepper
- Blitz all ingredients in a food processor, leaving the mixture with a slightly chunky texture.
Use a sharp knife to slice the courgettes length ways into as thin slices as you can manage.
Now, cut the tomatoes into thin slices.
Once everything is ready. You can now assemble the lasagnes.
Place a layer of courgette slices on the bottom, top with a layer of the walnut and tomato, then add a layer of cheese followed by tomato slices and then pesto. Then repeat each layer one more time. Finish off by sprinkling a few toasted pine nuts on the top and add a sprig of fresh basil.
Fresh delicious goodness. Give it a go and don’t forget to tag me in your photos (@madebymargeie), I love seeing your creations! Have you signed up to the blog yet? I wouldn’t want you to miss anything, so make sure you pop your email into the box!