Raw Vegetable Lasagna

Here is a healthy and easy version of vegetable lasagna by our chef! This lasagna recipe does not require lasagna sheets nor does it require any baking. It is a perfect vegetarian lasagna recipe to present to your guests as starters to your meal. Try lasagna Chef style!

Vegetable Lasagna
Vegetable Lasagna


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

1. Slice the zucchini lengthwise into thin sheets.

2. Use a peeler to slice similar thin sheets off the bell peppers.

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

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

5. 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.

Note: If you don’t have zatar, you can blend together dried sesame seeds, sumac, thyme, oregano, and a pinch of salt. Alternatively, you can use basil pesto sauce made by blending basil leaves, parmesan, pine nuts, garlic, and olive oil.