This gorgeous recipe was sent in by Soph from Raw Nibbles. Raw Nibbles make fantastic raw goodies, chocolates, cakes, breads, and pizzas which they can send you in the post! Awesome. Make sure you check out their shop. Thanks for the guest post, Soph!
Pasta: 250g courgette (peeled)
Tomato Sauce: 6 salad tomatoes, 50g sundried tomatoes, 25g dates, 15ml lemon juice, 1 clove garlic, ½ tbsp. oregano, ½ tsp salt, ½ tsp onion powder
Mushroom Mince: 250g mushrooms, 15ml tamari soy sauce
Tomato Layer: 3 sliced tomatoes
Pesto Layer (you can cheat and buy vegan pesto if you prefer): 105g pumpkin seeds, 60g fresh basil, 90ml olive oil, 15ml lemon juice, 1 ½ tbsp nutritional yeast, 1 clove garlic, ½ tsp pink crystal salt (or normal salt if you don’t have it)
Garnish: a few olives, parsley
To make the pasta : Finely slice the courgette lengthways using a peeler.
To make the tomato sauce: Add all of the ingredients to your blender and blend until smooth. Tip out into a jug.
To make the muhroom mince: Add the mushrooms to your food processor and pulse into small mince-like pieces. Add to a jug and stir in the tamari soy sauce.
To make the pesto: Add all of the ingredients to your blender and process into a chunky paste. You may wish to add a little water to it to make it more spreadable for the lasagne.
Putting it together:
Place strips of courgette into the bottom of a dish or plate to create a pasta layer. Top with a layer of tomato sauce and a layer of mushroom mince.
Add another layer of courgette, followed by pesto and sliced tomato.
Add another layer of courgette, tomato sauce and mushroom mince.
Add another layer of courgette and some pesto.
Add another layer of courgette and some tomato sauce.
Add a final layer of courgette. Dice the remaining tomato, slice the olives and add to the top with a sprinkle of parsley.
Serve with a few dressed leaves. (This is kale, with a dressing of mustard, balsamic vinegar and xylitol crystals.)