Raw lasagne with walnut pesto

Raw lasagne with walnut pesto

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Delicious vegetarian recipes from Dorota Trupp

Ingredients (serves 2)

  • 1 medium zucchini, sliced thin, lengthways
  • 1 tomato, sliced thin
  • 1 cup of tomato sauce (see below)
  • Walnut Pesto (see below)
  • Walnut Crumbles (see below)

Tomato Sauce ingredients

  • 1 small clove garlic
  • 1 cup semi-dried tomatoes
  • ¼ cup olive oil
  • Juice of ½ lemon
  • 4 soft and pitted raw dates
  • 2 tbsp water (if needed)
  • 1 tsp chopped oregano or thyme

Blend to a paste in a food processor.

Walnut Pesto ingredients

  • 1 clove garlic
  • 1 bunch of basil picked off the stems
  • 1⁄3 cup olive oil
  • ½ cup walnuts
  • Juice from ½ lemon

Blend in a food processor until a paste is formed.

Walnut Crumbles ingredients

  • 2 cups walnuts
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp marjoram
  • 2 tbsp Shoyu soy sauce
  • Pepper to taste

Place all ingredients in food processor and blend till a coarse crumb is achieved.

Place a layer of zucchini on a plate. Top with cherry tomato pulp, fresh tomato slices and walnut pesto.

Top with a layer of zucchini and layer with tomato pulp and pesto again.

Sprinkle top with walnut crumbles.

Photo credit: Trupp Cooking School

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