Pete Evans’ Raw Courgette Lasagne

Instructions

1. To make the pesto, combine the broccoli, olives, fresh and sun-dried tomatoes, mushrooms, garlic, chilli, rosemary, olive oil, vinegar and tomato paste in a food processor and process until smooth. Add a little water or oil, if needed, to make a spreadable paste. Season with sea salt and freshly cracked black pepper. Set aside.
2. To make the lasagna, slice the courgettes lengthwise on a mandoline or with a sharp knife to make sheets as thin as possible.
3. Using a 14 by 22 cm loaf pan, lay 6 to 8 slices of courgette ‘noodles’ lengthwise in the pan, slightly overlapping to cover the dish. Brush with a little olive oil and sprinkle with a touch of salt.
4. Evenly spread 8 tbsp of the pesto on the courgette layer, and then sprinkle with some torn basil. Add another layer of courgette slices and brush with a little olive oil and season with salt. Spread about 6 tbsp of the cashew cheese on the second layer of courgette, then evenly place another layer of courgette on top. Spread with another 6 tbsp of pesto and torn basil over the top.
5. Repeat this process again, or until you have used up all the ingredients, but reserve some courgette for the top.
6. Finally, lay the final layer of courgette, brush with a little oil, and season with salt.
7. Cover with plastic wrap and place in the freezer. Freeze for 2 hours or until frozen. This allows the lasagna to be cut into nice, neat portions. When the lasagna has frozen, remove it from the pan, cut it into six portions, and place in the fridge to thaw for 1 hour.