Lasagna with courgettes, pesto and macadamia nut cream

A light lasagna that doesn’t require to be cooked and that is made with seasonal vegetables. A perfect delicacy for every kind of taste.




Ingredients for 4 people

4 courgettes

2 jars of basil pesto (180 g each)

pine nuts

extra virgin olive oil

200 g of fresh cherry tomatoes

8 dried tomatoes in olive oil


200 g of peeled macadamia nuts (not toasted, not salted)

1 spoon of lemon juice

half spoon of sea salt

70 ml of water





How to make the macadamia nut cream: put the nuts in a bowl with water. Let them to soak all night. The morning after, drip them. Wash them with fresh water and put them in the mixer with the lemon juice and a little bit of salt. Slowly add the water, whilst continuing blending until you obtain a uniform but not too compact cream. Pour the cream into a colander to remove extra water.


Prepare the tomato sauce by blending fresh cherry tomatoes, dried tomatoes in oil, olive oil and oregano.




Wash the courgettes and slice them lengthwise. Complete the lasagna alternating all the ingredients: layer of courgettes, layer of macadamia nut cream; layer of courgettes, layer of tomato sauce; layer of courgettes and layer of pesto. Repeat the layers until you finish the ingredients.




Keep the lasagna in the fridge until you serve it. Garnish with fresh basil leaves and pine nuts.



Feature image

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