Instructions: Begin the raw lasagne by preparing the marinated vegetables. In a small bowl, place the green pepper, red pepper, carrot, celery, and green onion, and stir to combine.

In medium bowl, place the slices of zucchini, drizzle 2 tablespoons of the Garlic and Herb Marinade over the zucchini, and move the slices of zucchini around in the bowl to thoroughly coat the slices with the marinade. Add the remaining 2 tablespoons of the Garlic and Herb Marinade to the chopped vegetable mixture and toss well to combine.

Place the zucchini slices and chopped vegetable mixture in the refrigerator and leave them to marinate for several hours to soften them slightly and infuse them with the flavors of the marinade.

Remove the marinating vegetables from the refrigerator. Prepare the Artichoke Pate and Tomato and Herb Paste according to their recipe instructions.

Assemble the pieces of lasagne on a large platter. To assemble each piece of raw lasagne: place one slice of the marinated zucchini, carefully spread 1 tablespoon of the Artichoke Pate over the slice of zucchini, then 1 tablespoon of the chopped marinated vegetables, followed by 1 teaspoon of the Tomato and Herb Paste, repeat the layers, and place a slice of zucchini on top.

Repeat the layering procedure with the remaining ingredients. Serve 2 or more pieces per person.

This recipe yields 3 to 4 servings.

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