Raw Vegan Lasagne

15 Apr

This is a delightfully fresh and tasty main course meal.

You will need

3 large courgettes

Béchamel sauces

200g soaked cashew or macadamia nut

2-3 teaspoon of nutritional yeast

Salt/pepper to taste

½ lemon or lime, juiced

A little amount of water if needed

Pesto sauce

75g pine nuts

50g basil

1 small clove garlic

Salt /pepper to taste

120-140 ml of olive oil

1 tespoon nutritional yeast

Tomato sauce

50g of sundried tomatoes (soaked)

200g fresh ripe tomatoes

15g basil

1 clove of garlic

1 teaspoon Dry mixed herbs

20ml olive oil

Method

Top and tail the courgettes. Slice on a mandolin or use a vegetable peeler to get long thin strips or ribbons when done set aside. See picture

Using a blender or a food processer do the following

step 1

Béchamel sauces

Place all ingredients in the blender and blend until a smooth paste and use a little water only of need. Place in a bowl and leave to the side

Step 2(you don’t need to clean out the blender if follow each step in order i.e. 1, 2,3)

Pesto sauce

Place all ingredients in the blender and blend until a smooth paste and use a little extra olive oil if needed . Place in a bowl and leave to the side

Tomato sauce

Squeeze the excess water from the sun-dried tomatoes then place all ingredients in the blender and blend until a smooth paste,

Assembling the lasagne

Get an oven dish or tin. Put a layer of ribbons on the bottom, top with some of the tomato sauce and ribbons then pesto more ribbons repeat this till you have used all your ribbons. (Keep some pesto to decorate) now pour over the béchamel sauce and drizzle with some of the pesto and cut and serve enjoy

Your can layer the lasagne however you like

Enjoy Eoin

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