To make the pesto, place all pesto ingredients in a food processor and blend until smooth. Add a little water or oil if needed. Season with sea salt and freshly ground pepper.

Using a 14 x 22 cm (5 ½ x 8 ½ inch) deep rectangular dish or tray, arrange 6 – 8 slices of the zucchini sheets lengthways in a single layer, slightly overlapping to cover the dish. Brush with a little extra virgin olive oil and sprinkle with a touch of sea salt.

Evenly spread 8 tablespoons of pesto on the zucchini layer and then sprinkle a few torn pieces of basil. Place another layer of zucchini slices on top of the basil in a single layer and brush with a little extra virgin oil and season with sea salt. Spread 6 tablespoons of cashew cheese on the second layer of zucchini sheets, then evenly place another layer of zucchini sheets on top and spread with another 6

tablespoons of pesto and torn basil over the top. Repeat this process one more time or until you have used up all the ingredients, but reserve some zucchini for the top. Finally, lay the final layer of zucchini on top, brush with a little oil and season with sea salt and place in the freezer and freeze for 2 hours or until frozen. Freezing the lasagna makes it easier to portion the lasagna into neatly cut pieces. When the lasagna has frozen, remove the lasagna from the dish and place on a chopping board. Cut into 6 even portions and return to the fridge to thaw for one hour.

 

Just before serving, place the garlic, lemon juice, extra virgin olive oil and parsley in a bowl and whisk well to combine. Add the cherry tomatoes and toss through the dressing. Season the tomatoes with sea salt and freshly cracked pepper. Place the lasagna onto serving plates, then top with the tomato salad and drizzle a little more dressing over the lasagna. Finish with some baby basil leaves, pinch of

sea salt and some freshly cracked pepper.