So the other day I was thinking, if you can turn courgettes into noodles, then why not use them to make a semi-raw veggie lasagna? The classic lasagna pasta sheets are a lot wider than courgette slices, but if you layer them two by two,they work perfectly. For the filling, I used a nutty sun-dried tomato sauce, and vegan sour cream.
This raw lasagna is really tasty, but unfortunately its not very stable. So the trick is to serve the lasagna on the dish where you layer it ( theres nothing worse than working so hard on presentation only to have it fall apart on you at the last second).
- 1 courgette
- olive oil
- 50g sun-dried tomatoes
- 50g hazelnuts or walnuts
- 50 – 80g vegan sour cream
- black sesame seeds and chopped green garlic to to garnish.
- Put the sun-dried tomatoes, and nuts in a food processor, and pulse a few times until you have a thick paste. I personally like to have some chunkier nutty bits in there to give it a bit of texture.
- The easiest way to cut the courgette into thin slices is by using a veg peeler. If you like them crispy, fry them in a pan with a bit of oil (only for a minute or so). If not, raw courgette is pretty yummy too!
- Grab a plate, and start layering your lasagna – a layer of courgette slices, a layer of tomato paste, another layer of courgette slices, and then the sour cream. Repeat until you run out of courgette or sauce. Garnish with green garlic and black sesame seeds.