This raw, vegan, gluten-free lasagna recipe is so surprisingly simple! It uses minimal ingredients for easy digestion. Loaded with nutrients from whole, real and fresh foods - no chemicals or preservatives! It tastes so good and leaves you feeling so healthy and satisfied, I think you'll always start to opt for this lean, clean and green lasagna recipe.
Raw I Vegan I Gluten Free
Serves: 2
Time: 45 minutes
Zucchini Noodles
2 zucchini, ribboned*
4 tsp. olive oil
1/4 tsp. salt
*Use a vegetable peeler to make thin slices. I find I can typically do 3 - 6 slices in one spot before hitting the center seeds. Carefully work your way around the zucchini, making as many ribbons as possible.
Cashew Cheese
1 cup raw cashews, soaked 2+ hours
2 tbsp. lemon juice
2 tbsp. olive oil
2 tsp. dried thyme
2 tsp. nutritional yeast
1/4 tsp. salt
1/4 tsp. pepper
2+ tbsp. water, more as needed
Tomato Sauce
1 cup cherry tomatoes
1/3 cup sun dried tomatoes
2 cloves garlic, minced
1 tbsp. olive oil
2 tsp. lemon juice
1 tsp. coconut sugar
1/2 tsp. dried thyme
Salt and pepper to taste
Pesto Sauce
1/2 avocado, sliced
1/4 cup raw cashews
2 cups basil (Italian basil, Thai basil, or Lemon basil)
1/2 cup olive oil
2 tbsp. lemon juice
Salt and pepper to taste
Ribbon your zucchini and place them in a bowl. Add the olive oil and salt. Mix to evenly coat. Set aside.
Drain your soaked cashews and place all the 'cheese' ingredients in a blender or food processor. Mix on medium-high speed until well combined. You are looking for a hummus like texture. Adjust the consistency with more liquid as needed. Transfer the mixture to a bowl and rinse the food processor.
Add all the tomato sauce ingredients to the processor and pulse until well combined. You want it to remain a bit chunky. Taste and adjust as desired. Transfer the mixture to a bowl and rinse the food processor.
Add all the pesto ingredients to the processor and pulse until well combined. You want it to remain a bit chunky. Taste and adjust as desired. Transfer the mixture to a bowl.
With all the sauces made and the zucchini noodles marinated, it's time to layer the lasagnas onto each plate. Start with a solid base of zucchini. I like to half the ribbons and create a square shape. The noodles are thin so layer 2 - 3 slices. Next spoon and spread the cashew cheese on top. Layer the tomato sauce evenly over the cheese. Add the pesto sauce in a thin layer. Continue the process adding more zucchini, cheese, tomato, pesto.. until you have 3 layers of zucchini. Finish with a layer of cheese on top. When both lasagnas have been plated, garnish with fresh herbs and sun dried tomato slices!
Enjoy fresh or store 1 day in the fridge. Store leftover sauces separately 2 - 3 days in the fridge.
Note: when storing the pesto, cover the top of the jar with olive oil to keep it from browning; even with the avocado it will keep for a week!
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