Lasagna with tomato, zucchini, cheese, cashew and pesto sauce
Lasagna with tomato, zucchini, cheese, cashew and pesto sauce – a luscious dish
2 fresh tomatoes
1 cup of cashew (hydrated overnight)
1/2 a lemon juice
1 tsp of turmeric
salt and pepper
1 tsp of inactive yeast flakes
For the pesto sauce:
1 cup and a half of basil leaves
3 tbsp of virgin avocado oil
1 cup of raw nuts
3 cloves of garlic
1/2 tsp of non-iodized salt
1/2 tsp of pepper.
This lasagna is quick and easy to make.The stars of this dish are the tomatoes to which we add the zucchini, cashew and pesto sauce. It’s very easy to prepare and you will enjoy of it until the last piece!
It is a 100% raw vegan,that means it does not contain lactose or gluten.
Wash the tomatoes and zucchini and cut them into thin slices. In order to prepare the cashew cheese, prepare the blender. Put one at a time the cashews, inactive yeast, lemon juice, turmeric, a pinch of salt and pepper and blend it to obtain a homogeneous cream.
For the pesto sauce, all you have to do is add all ingredients in in the blender, starting with basil leaves and mix them to get a paste texture of green color.
Finally, arrange in layers: a slice of zucchini, 3 slices of tomato, cheese and pesto in order to get the lasagna.
*The picture shown is for illustration purposes only.