pesto pesto and zucchini
47 recipes
Lasagne in green with vegan pesto and zucchini
ingredients
servings
4
Lasagne, pasta
500 grams
Courgette
5 unit
Shallots
3 halfes
Extra virgin olive oil
2 spoons
Parsley
2 sprigs
Iodized salt
to taste
Basil
100 grams
Dried pine nuts
50 grams
Macadamia nuts
50 grams
Garlic
1 wedge
Extra virgin olive oil
125 mL
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
ready in
4 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
First vegan dish
preparation
step 1
To prepare vegan pesto:
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.
step 3
Put half the basil in the mixer's glass, add the nuts and pine nuts, and the garlic clove if you like.
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!
step 5
As an alternative to the mix, following the same procedure, pesto can be prepared as tradition by using a mortar.
step 6
To prepare the lasagna:
step 7
Bring abundant salted water to boiling and dip a few pieces of unprecedented egg pasta one at a time.
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.
step 9
To prepare the zucchini sauce:
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.
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.
step 12
To complete the lasagna:
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.
step 14
Brush the pasta with a layer of pesto veg, and cover with zucchini and shallots.
step 15
Cover with another layer of paste and proceed as far as ingredients are exhausted. You will have to do 5-6 layers.
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.
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!
