Updated: Jun 12
2 courgettes juice of 1 lemon salt and pepper 6 plum tomatoes pine nuts
pesto 2 handfuls basil 50g pine nuts juice & zest 1 lemon olive salt and black pepper
creamy cheese layer 2 tablespoons cream cheese - I use Violife plant based cream cheese alternative
3 ready-to-eat sundried tomatoes
a little milk
First make the pesto blend together the basil, nuts and lemon juice and zest adding enough olive oil to make a pesto that drops easily off a spoon.
Pound the cheese with the sundried tomatoes and a little milk (dairy or plant) to a consistency that also drops easily off a spoon.
Cut the courgette in half then cut very thin slices from each half. Toss them in lemon, salt & pepper.
Cut the tomatoes in very fine slices
On individual plates, assemble the lasagna place a layer of courgette on the plate add a layer of cream cheese then tomatoes then pesto, repeat once more top with a few pine kernels.
by Daphne Lambert