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Raw Vegan Lasagna

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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.

making-raw-lasagna
  • Prep Time: 20m
  • Total Time: 20m

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

  1. 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

  1. Add all of the ingredients to a blender or food processor and blend until smooth.

For the Tomato Layer

  1. Add all of the ingredients to a blender or food processor and blend until smooth.

For the Lasagna

  1. Use a mandoline or vegetable peeler to cut the zucchini into flat strips that resemble lasagna noodles.
  2. 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.
  3. 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.
  4. Serve with a few slices of fresh basil and enjoy.
2019-08-14T09:18:04+00:00