RAW LASAGNA

This raw lasagna is a game-changer.

From the sauce, to the “cheese,” this recipe is very easy to prepare, and simply delicious!

Ingredients

2 servings

VEGGIE LAYERS

• 2 zucchini, thin sliced lengthwise

• 1 tomato, sliced

• handful of spinach

• basil pesto

• peeled cucumber (optional for decoration)

• 4 basil leaves

SAUCE

• 1/4 beet or 1 Tbsp beet powder

• 1 cup sun-dried tomatoes, chopped

• 2 lbs Campari tomatoes, cut in halves

• cloves of garlic

• 1 green bell pepper

• 1 sprig of fresh basil

• 1 Tbsp olive oil (I use Palmetto Olive Oil , garlic flavor)

• 1 tsp sea salt

• 1 Tbsp dried basil

• 1 tsp oregano

• 1 tsp parsley

CHEESE

• 1 cup raw cashews (soaked for at least 2 hrs)

• 1/2 red bell pepper, sliced

• 4 Tbsp non-fortified nutritional yeast

• 2 Tbsp hemp seeds

• 2 1/2 Tbsp lemon juice

• 1 1/2 tsp sea salt

• 1 tsp garlic powder

• 1 Tbsp onion powder

• 1/2 cup of water

Directions

SAUCE

1. To a blender, add the beet, sun-dried and Campari tomatoes, and blend until smooth.

2. To the sauce, add the garlic cloves, bell pepper, olive oil, sea salt, dried basil, oregano and fresh basil and blend again until smooth.

3. Remove from blender and set aside until ready to layer.

CHEESE

1. Add cashews and red bell pepper into the blender.

2. Proceed to add the nutritional yeast, hemp seeds, lemon juice, sea salt, garlic powder, onion powder, and water.

3. Blend ingredients until creamy.

4. Set aside.

VEGGIE LAYERS

1. Now it’s time to get veggies ready for the lasagna. Cut zucchini strips in half.

2. Cut tomato slices in half for easier layering.

3. Massage spinach with olive oil inside a bowl to help soften a bit.

LASAGNA LAYERING

1. For the bottom layer, start with the zucchini. Place two vertical and then two horizontally.

2. On top of zucchini, add a layer of spinach, then pesto, followed with a layer of tomato slices.

3. Now start again with zucchini (single layer), pesto, cheese, pasta sauce, and tomato slices.

4. On top of the tomato, add the final layer of zucchini.

5. Add a spoonful of pasta sauce in the center, and for presentation, add two basil leaves.

6. To make the pretty cucumber ribbon, slice thin with a veggie peeler, and form into a ribbon shape.

7. Enjoy!