This recipe involves no heat cooking. Simply blend cut and blend ingredients to assemble for a healthy lasagns like dish packed full of flavours.
Course Lunch, Salad
Cuisine Asian
Keyword Gluten Free, Soy Free
Ingredients
Pesto
½bunch basilabout 1 cup fresh basil leaves
¼cupbaby rocket
1clovesgarlicpeeled and roughly chopped
2tbspextra-virgin olive oil
½tbsplemon juice
4tbsppine nuts
2-3tbsplukewarm water Pinch fine sea salt
Marinara Sauce
1cupsun dried
tomatoes
1clovegarlic
¼tspdried oregano or a tbsp of fresh oregano 1 tbsp olive oil Pinch of salt White pepper to taste
Avocado Puree
½avocado
1tsplemon juices
Pinchsalt
Lasagna Layers
2zucchinis
2cucumbers
2baby eggplants
1jicamacan substitute with raddish or turnip
2Roma tomatoes
2tspblack sesame seeds
Instructions
For Pesto
Dry roast pine nuts in a flat pan. Add all ingredients in food processor until coarse paste forms.
For Marinara Sauce
Mix all ingredients in a food process into a paste. Any left over sauce can be refrigerated for upto 2 days and used as a relish in sandwiches or as a dip.
For Avocado Puree
Mash avocado pulp with a fork. Mix in lemon juice and salt.
For Lasagna Layers
Slice vegetables thinly and lengthwise. Make individual lasagne portions by layering in the order: zucchini, marinara sauce, cucumber, pesto, eggplant, avocado sauce, zucchini, marinara sauce, jicama or substitute and finishing with sliced tomatoes. Serve garnished with black sesame seeds and a sprig of basil.