Cucumber lasagna with diced courgettes and tomato mousse

Cucumber lasagna with courgettes flavored with avocado and tomato mousse: a recipe for serving vegetables in an alternative and elegant way.

Who said vegetable dishes are sad? Today we offer you a dish rich in light ingredients: cucumber lasagna with courgettes, avocado and tomato mousse. The peculiarity of this dish is the absence of flours and starches to bind the ingredients. The mousse, in fact, is combined with eggs and parmesan, while avocado cream is added to the courgettes.

Here are all the steps for the perfect preparation even for those who follow a gluten-free diet.

Preparation of cucumber lasagna

1. First, prepare the tomato mousse: peel the onion and cut it into thin strips. Brown the onion in a pan with the basil and a drizzle of olive oil.
2. When the onion is well softened, add the tomato puree, lower the heat and cook for 20 minutes.
3. Once the cooking time has elapsed, add the egg whites, egg yolks and parmesan, mix with the whisk to obtain a sort of foam.
4. Clean and clean the courgettes, then cut them into cubes and brown them in a pan with a drizzle of olive oil. Cook the courgettes just long enough to soften them, then turn off the heat and let them cool.
5. In the meantime, peel the avocado, cut it into cubes and mash the pulp with a little dill to obtain a puree.
6. Season the courgettes with a couple of spoons of avocado cream then wash the cucumbers, cut them first in half and then into slices trying to obtain 12 of the same thickness.
7. Now move on to the composition of your lasagnette : make a first layer of tomato mousse, cover with a slice of cucumber, fill with the diced courgettes and cover with another slice of cucumber. Make a new layer of mousse, cucumber and finish with a final layer of courgettes. Decorate with toasted pine nuts and sprinkle with fresh dill.
8. Serve your rich cucumber side dish immediately.

Alternatively I recommend you try the cucumber and fennel salad with dill .

storage

These cucumber lasagna can be kept in the refrigerator for a maximum of 1 day , well covered in cling film or in a container with an airtight lid. We do not recommend freezing in the freezer.