Raw Lasagna
Ingredients
- 10kg zuchinni, sliced lengthwise on a mandoline
- 750g spinach ⓘ
- 3kg of sliced tomatoes ⓘ
- 2kg chopped yellow bell pepper ⓘ
- 2kg Cashews ⓘ
- 400ml Olive oil ⓘ
- 150ml Apple Cider Vinegar
- 50g salt ⓘ
- 5g ground black pepper ⓘ
- 1kg sundried tomatoes ⓘ
- 1700g beef tomatoes ⓘ
- 1L water ⓘ
- 500ml olive oil ⓘ
- 150ml apple cider vinegar ⓘ
- 20g fresh oregano ⓘ
- 20g fresh thyme ⓘ
Instructions
- Prepare Cashew Creme Layer: Clean and cut yellow bell pepper into large pieces. Roughly chop half yellow pepper pieces in a food processor and put aside. Blend the rest yellow peppers and other ingredients until smooth. Mix the smooth blend with the chopped yellow peppers.
- Prepare tomato and walnut sauce: In a large blender add tomatoes fill with water and add all other ingredient except for the sundried tomatoes and walnuts. Blend oh high for at least 1 minute. Add the sundried tomatoes and blend on high until smoothe. Pour sauce into a large mixing bowl. Chop the walnuts into rough chunks by hand or machine and add the walnuts to the sauce and mix by hand.
- Assemble the raw lasagna:
- From bottom to the top:
- 1) Brush bottom of plastic lasagna tray with oil
- 2) Layer of sliced courgettes
- 3) Layer of cashew cream
- 4) Layer of spinach mixed with a little olive oil
- 5) Layer of sliced tomatoes
- 6) Layer of sliced courgettes
- 8) Layer of tomato and walnut sauce
- 9) Layer of pesto
- 10) Top layer of sliced courgettes - brush top layer of courgettes with olive oil.
Nutrition & Diet Analysis (per serving)
825
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).