It’s time for date night on a raw foods diet! The best thing about making lasagna is that you always have leftovers, which means you get to fill up twice on the same delicious meal. This is a labor intensive meal, so please allot enough time to make all the different components.
- Prep Time:20m
- Total Time:20m
- Serves: 3 servings
- Category: Full Body Cleanse Approved
Ingredients
For the Cashew Almond Layer
- 1/2 c raw cashews (soaked in water for 2 hours and then drained)
- 1/2 c raw almonds (soaked in water for 2 hours and then drained)
- juice from 1/2 lemon
- 2 tbsp. nutritional yeast
- pinch of sea salt & pepper
- 1 avocado
For the Pesto Layer
- 2 c basil, tightly packed
- 1 clove garlic, minced
- 1 tbsp. nutritional yeast
- juice from 1/2 lemon
- sea salt and pepper, to taste
For the Tomato Layer
- 1/2 c of chopped sun-dried tomatoes (not the ones in oil)
- 1 c of halved cherry tomatoes
- 1/2 c fresh basil
- 1 clove garlic, minced
- sea salt and pepper, to taste
For the Lasagna
- 1 lb zucchini
Instructions
For the Cashew Almond Layer
- Add all of the ingredients to a food processor and blitz until you get a creamy texture. You can add a little more water if necessary.
For the Pesto Layer
- Add all of the ingredients to a blender or food processor and blend until smooth.
For the Tomato Layer
- Add all of the ingredients to a blender or food processor and blend until smooth.
For the Lasagna
- Use a mandoline or vegetable peeler to cut the zucchini into flat strips that resemble lasagna noodles.
- To assemble the lasagna, place a zucchini slice on a plate and then spread a layer of cashew almond spread. Lay another zucchini slice on top of the cashew almond spread and then spread a layer of pesto. Place another zucchini slice atop the pesto layer and spread a layer of the tomato spread. Finish off the lasagna with one final slice of zucchini. That is an individual serving.
- Continue assembling the individual lasagna until you run out of zucchini noodles. If you don\'t want to make a bunch, make what you need and save the rest in separate airtight containers in the fridge for up to three days.
- Serve with a few slices of fresh basil and enjoy.
