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Lasagne in green with vegan pesto and zucchini

ingredients

servings

4

Lasagne, pasta

500 oz

Courgette

5 unit

Shallots

3 halfes

Extra virgin olive oil

2 spoons

Parsley

2 sprigs

Iodized salt

to taste

Basil

100 oz

Dried pine nuts

50 oz

Macadamia nuts

50 oz

Garlic

1 wedge

Extra virgin olive oil

125 fl oz

Iodized salt

to taste

Cornmeal coating

2 teaspoons

Olive oil

to taste

first courses from Italy - Lazio

Lasagne in green with vegan pesto and zucchini

Lasagne in green with vegan pesto and zucchini

vegan with gluten with nuts high in iron source of C vitamins high in potassium high in magnesium

ready in

4 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lasagne in green with vegan pesto and zucchini

First vegan dish

Lasagne in green with vegan pesto and zucchini step 1

step 1

To prepare vegan pesto:

Lasagne in green with vegan pesto and zucchini step 2

step 2

Wash the basil leaves and gently wipe them with a clean cloth, making sure not to break the leaves to prevent them from blackening.

Lasagne in green with vegan pesto and zucchini step 3

step 3

Put half the basil in the mixer's glass, add the nuts and pine nuts, and the garlic clove if you like.

Lasagne in green with vegan pesto and zucchini step 4

step 4

Start shuffling by adding the rest of the basil, a pinch of salt and oil. Blend again until you have the desired consistency. And vegan pesto is ready!

Lasagne in green with vegan pesto and zucchini step 5

step 5

As an alternative to the mix, following the same procedure, pesto can be prepared as tradition by using a mortar.

Lasagne in green with vegan pesto and zucchini step 6

step 6

To prepare the lasagna:

Lasagne in green with vegan pesto and zucchini step 7

step 7

Bring abundant salted water to boiling and dip a few pieces of unprecedented egg pasta one at a time.

Lasagne in green with vegan pesto and zucchini step 8

step 8

Let them cook for 5 minutes, then pull them up with a perforated spoon and dip them into a bowl of cold water then drain a sheet at a time and place them spaced on a clean, dry cloth.

Lasagne in green with vegan pesto and zucchini step 9

step 9

To prepare the zucchini sauce:

Lasagne in green with vegan pesto and zucchini step 10

step 10

Say, wash and cut the zucchini in small cubes and place them in a large frying pan with the shallot also cleaned and cut into pieces.

Lasagne in green with vegan pesto and zucchini step 11

step 11

Combine the oil, a pinch of salt and bake with a lively flame and without lid for about 15 minutes, stirring often. Add parsley and fresh marjoram leaves and leave aside until use.

Lasagne in green with vegan pesto and zucchini step 12

step 12

To complete the lasagna:

Lasagne in green with vegan pesto and zucchini step 13

step 13

Oleate and cover corn baking with an oven baking tray. Place a first layer of leaf inside the pan to cover the bottom well.

Lasagne in green with vegan pesto and zucchini step 14

step 14

Brush the pasta with a layer of pesto veg, and cover with zucchini and shallots.

Lasagne in green with vegan pesto and zucchini step 15

step 15

Cover with another layer of paste and proceed as far as ingredients are exhausted. You will have to do 5-6 layers.

Lasagne in green with vegan pesto and zucchini step 16

step 16

Finish by covering it all with a last layer of pesto-spun pasta and a lightly sprinkled corncob, which will roast when baking becomes crunchy.

Lasagne in green with vegan pesto and zucchini step 17

step 17

Cook in preheated oven at 200 ° C, ventilated mode, for about 20 minutes, until the surface of the lasagna is crisp. Sprinkle, set for 5 minutes and serve green lasagna immediately!

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