INGREDIENTS
Ingredients
- Zucchini - 4 each, large
For the basil pesto
- Basil - 20 g, fresh
- Pine nuts - 70 g
- Extra-virgin olive oil - 120 ml
- Yeast flakes - 6 g
- Garlic - 1/2 clove
- Salt - 1 pinch
For the tomato cream
- Tomato - 200 g
- Sundried tomato - 4 each
- Extra-virgin olive oil - 30 ml
- Salt - 1 pinch
- Pepper - 1 pinch
- Brown sugar - 1 pinch
- Dried oregano to taste
For macadamia cheese
- Macadamia nuts - 150 g (not roasted, unsalted)
- Yeast flakes - 6 g
- Salt - 1 pinch
- Lime - 1 (juice only, filtered)
- Water - 50 ml (filtered)
PREPARATION
FOR THE MACADAMIA CHEESE
Pour all ingredients in a blender and mix until a thick cream. Set aside.
FOR THE TOMATO CREAM
Pour all ingredients into a blender and mix until creamy. Set aside.
FOR THE BASIL PESTO
Pour all ingredients into a blender and mix until creamy. Set aside.
Wash zucchini and cut them into very thin slices.
Make the raw vegan lasagna alternating a layer of zucchini, a layer of macadamia cheese, a layer of zucchini, a layer of tomato sauce, a layer of zucchini, a layer of basil pesto. Keep the lasagna in the fridge and serve decorated with fresh basil and pine nuts.