Drive away potatoes and onions
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Lasagne crudiste zucchini
ingredients
servings
4
Courgette
3 unit
Datterino tomatoes
200 grams
Laver or nori seaweed
2 unit
Truffle pate
1 teaspoon
Cashew nuts
100 grams
Extra virgin olive oil
1 spoon
Black pepper
to taste
Coarse salt
to taste
Parsley
1 sprig
Lemons
1 half
first courses from Italy
Lasagne crudiste zucchini
Lasagne crudiste zucchini
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A raw food vegan lasagna, light, fresh, easy to digest and colorful:
preparation
step 1
Cut the zucchini into thin slices for a long, put them in a colander sprinkled with coarse salt, spuzzateci above lemon, mash with a weight and leave an hour so until they have made the water.
step 2
Meanwhile wash the tomatoes, cut into chunks and make a creamy sauce, frullandoli together with truffle cream and an oil vinaigrette, parsley, and pepper.
step 3
Take care then the dried fruit cheese. Cashews mixed with the addition of a few tablespoons of water, until the mixture will get a consistency is grainy, but rather sticky.
step 4
Wash the corn salad, chopped into strips the sheet of nori seaweed and cut into slices Another handful of datterini.
step 5
Take a nice bowl and get ready to compose your lasagna !! Rinse the zucchini and dry well with a paper towel so have removed all traces of salt and start with the first layer of zucchini.
step 6
Following a layer of tomato sauce and truffle, the strips of nori seaweed, corn salad, the dried fruit cheese and some tomatoes cut into slices.
step 7
Now spread the zucchini to the second floor and so on until you have finished all the ingredients!
step 8
Finally let sit in the fridge for unoretta so all the flavors will blend with works of art with each other!
