Raw salad lasagne

Name: Raw salad lasagne
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 collar Basil; 25 g Parmesan cheese; 1–2 Garlic cloves; 50 g ground almonds; 100 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g thick carrots; 1 zucchine verdi e gialle (circa 325 g ciascuna); 1/2 bunch Parsley; 300 g Fresh cream; 7-10 Tbsp grated peel and juice of 1/2 organic lemon; 2 red onions; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

Away with the noodle plates, here with colorful vegetables, which we pile up skillfully to the lasagne. The homemade basil pesto provides a firm hold. A delicious building.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 collar Basil
25 g Parmesan cheese
1–2 Garlic cloves
50 g ground almonds
100 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g thick carrots
1 zucchine verdi e gialle (circa 325 g ciascuna)
1/2 bunch Parsley
300 g Fresh cream
7-10 Tbsp grated peel and juice of 1/2 organic lemon
2 red onions
7-10 Tbsp Cling film

Directions

1
For the pesto basil, wash, shake dry and pluck leaves from the stalks. Coarsely grate the parmesan. Peel garlic and chop roughly. Put the basil, almonds, cheese and oil into a tall mixing bowl and puree finely with a blender.
2
Season with salt and pepper.
3
Briefly rinse a box mould (approx. 11 x 21 cm, 7 cm deep) with water and line it with foil. Clean and peel the carrots and cut or slice them lengthwise into very thin strips. Wash and clean the zucchini and cut or slice them separately lengthwise into very thin strips.
4
Lay carrots, green and yellow zucchini alternately in the mould. Spread each layer thinly with pesto. Cover with foil and weigh down. Chill for about 1 hour.
5
In the meantime, wash the parsley, shake dry and chop finely, except for a few leaves for garnishing. Season crème fraîche with lemon peel and juice, salt and pepper. Stir in chopped parsley, except for a few leaves for garnishing.
6
Peel onions and cut into thin rings.
7
Carefully turn the lasagne out of the mould. Carefully cut into pieces and arrange on plates, each with a dollop of crème fraiche. Sprinkle with onion rings and parsley and garnish.