Pete Evans' Raw Courgette Lasagne | Woman and Home Magazine

Ingredients

• Tomato-olive Pesto
• 1⁄ 2 head broccoli florets (about 200 g)
• 1⁄ 2 cup (60 g) pitted green Sicilian olives
• 3 vine-ripened tomatoes, seeded and chopped
• 200 g oil-packed sun-dried tomatoes, drained
• 200 g button mushrooms
• 2 cloves garlic, finely chopped
• Lasagne
• 5 large courgettes
• 1⁄ 3 cup (80 ml) good-quality extra-virgin olive oil, plus extra for brushing
• 1 bunch of basil leaves, torn
• 1 cup (220 g) cashew cheese
• 2 tbsp freshly squeezed lemon juice
• 1 clove garlic, finely chopped
• 1 tbsp finely chopped fresh flat-leaf parsley
• 12 cherry tomatoes, quartered
• Fresh baby purple and red basil leaves, to garnish (optional)