recipe by Saskia Gregson-Williams

Raw lasagnes are one of my favourite dishes and although it sounds like it could be complicated, they are so simple its almost silly! The novelty of this dish is like that of the zuchinni noodles, they take in place of the pasta but instead of making you feel heavy and bloated, you feel lighter and brighter whilst being just as satisfied once you’ve gobbled it all down.

Having tried more raw lasagnes than I can possibly count (they are my go-to dish on any raw restaurant menu), I have become somewhat of a lasagne snob; knowing exactly how I like it, and what my favourite flavour combinations are. So, after all this hard and testing research… I give you the ultimate triple layer lasagne! Just how I, and hopefully you, like it.

My version has three different sauce layers, sliced zuchinni lasagne ‘sheets’ and plum tomatoes, heaven! The sun-dried tomato sauce makes the first layer sweet, rich and bursting with flavour, I could eat it by the spoon! The second layer is an avocado pine nut pesto. This concoction happened by chance, like so many of the best culinary combinations! It surpassed all my expectations, so creamy, nutty, the most perfect pesto! The top layer is an amazing cashew-ricotta cheese. Yes, you heard me right! I love nut cheeses, and this one is especially delicious.

If your not drooling by now, just imagine eating all these layers together. Three words: Oh. My. Nommm! Remember to #hipandhealthy if you make it and share it (which we love and you’ll get a retweet for shizzle).

Serves 2

2 large zuchinnis
3 plum tomatoes

Nut Cheese
1/2 cup cashew
juice 1 lemon
1/2 garlic
5 tbsp nutritional yeast
2 tbsp water

*Note add the nutritional yeast later, once the cashews are crushed. Also – this may sound like a bizarre ingredient but you can buy it in Wholefoods and other good health food shops. It’s what gives nut cheese it’s cheesy flavour.

Tomato Cream
1/2 cup sundried tomatoes
1/2 cup cherry tomatoes
1-2 medjool dates

Avocado Pesto
1 avocado
2 cloves garlic
1 cup basil
1/4 cup pine nuts
juice 1/2 lemon

Start by separately blending the three different sauces, put in three separate small dishes and place to the side. Cut the zuchinnis in half, then, with a peeler or a sharp knife, cut or peel the zuchinni into thin strips. Per ‘lasagne’ layer you will need to do different layers of zuchinni sheets, so divide the strips into four neat piles. Then slice the tomatoes very thinly.

As in the picture, start by layering the zuchinni lasagne, then the tomato sauce, top with the tomato slices, a layer of avocado pesto, more zuchinni, and finish with a generous spread of cashew ricotta. Garnish with pinenuts, more tomatoes, basil and black pepper.