Raw Vegetable Lasagna recipe


  • 1 small zucchini
  • 1 red and 1 yellow bell pepper
  • 4 green asparagus
  • 10 cherry tomatoes
  • 4 tablespoons olive oil
  • 10 g fresh zatar
  • 1 teaspoon capers in oil
  • 1 teaspoon green olives, chopped
  • 1 garlic clove
  • Salt and pepper
  • Basil, chervil or rocket for garnish

Cooking Instructions

Slice the zucchini lengthwise into thin sheets. Use a peeler to slice similar thin sheets off the bell peppers.

Peel the lower 1/3 of the green asparagus. Cut the asparagus lengthwise into halves. Cut the cherry tomatoes into halves.

Using a small blender, mix the garlic, olives, capers, zatar and olive oil to a paste. Season it with salt and pepper.

Spread the paste on the zucchini sheets and on the bell pepper sheets. Build layers of the vegetables to a lasagna style presentation, and top it with basil or other herbs for garnish.

Your vegetable lasagne is now ready to serve. Serve immediately.

27 Sep 2012     1072 views     NON-Vegetarian       Pasta > Lasagne

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