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2 zucchini

4 ripe tomatoes

A handful of sundried tomatos (soaked in water for 2 hours)

A handful of basil

Extra virgin Olive oil

With a mandoline slice the zucchini lengthwise and set aside. Chop the tomatos preserving a couple of nice slices to use on the top of the lasagna. Blend the basil with olive oil to obtain a pesto. Blend the soaked sundried tomatos, adding a table spoon olive oil if necessary.

 

For the cheese:

100 g almonds

50 g cashew nuts

1 lemon – zest and juice

1 TS of nutritional yeast

50 ml water

Salt

Pepper

Soak the almonds and cashew nuts in water for 12 hours. Drain, add all other ingredients and blend.

 

To plate the lasagna, alternate the zucchini slices with cheese, fresh tomatos, sundried tomatos and pesto.

 

(Recipe inspired by Matthew Kenney)