Cold Vegetable Lasagna

Eva
Eva
Prepare this delicious cold vegetable lasagna, which is a great option for a meatless day or simply as an appetizer. Don't complicate things and use the vegetables you have on hand; you'll love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 cups sun-dried tomatoes, for the sauce
  • 4 tomatoes, for the sauce 4 tomatoes, for the sauce
  • 2 sprigs basil, for the sauce 2 sprigs basil, for the sauce
  • 1/4 cups olive oil, for the sauce 1/4 cups olive oil, for the sauce
  • 1 teaspoon salt , for the sauce 1 teaspoon salt , for the sauce
  • 1/2 teaspoons pepper 1/2 teaspoons pepper
  • 6 pumpkins, sliced 6 pumpkins, sliced
  • 5 tomatoes, sliced 5 tomatoes, sliced
  • 1 bag salad, Mixed Eva® (454 g)
  • 3 avocados, sliced 3 avocados, sliced
  • 1/2 cups Parmesan cheese, grated, for decoration 1/2 cups Parmesan cheese, grated, for decoration
  • 4 sprigs basil, for decoration 4 sprigs basil, for decoration
Preparation
30 mins
0 mins
Low
  • For the tomato sauce, process all the ingredients until a paste is formed. Set aside.
  • In different bowls, place the zucchini, tomato, salad, and avocado, and mix with the dressing.
  • In a baking dish, place a layer of zucchini, followed by tomato sauce, tomatoes, a bed of salad, and avocado. Repeat until all the vegetables are used.
  • Sprinkle with Parmesan cheese and garnish with basil sprigs.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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