Raw Lasagna with Veggie Pesto
Serves: 3
  • 4 Zucchinis
  • 1 cup of Cashews
  • Juice of one Lemon
  • 2-3 Garlic cloves
  • 2 tbsp dried Rosemary
  • 1 tsp Red Pepper Flakes
  • ½ cup Mushrooms
  • Several Cherry Tomatoes
  • 8-10 Basil Leaves
  • Sprouts (optional)
  • 3 Broccoli crowns, chopped
  • 5-6 pieces of Sundried Tomatoes
  • ¼ cup Parsley
  • ¼ cup Cilantro
  • Water, as needed
  • S + P to taste
  1. Carefully slice your Zucchini in to thin strips. You can do this by hand or with a mandolin.
  2. In a food processor, mix your Cashews, Garlic, Lemon Juice, dried Rosemary, S+P and Red Pepper Flakes. Add water and blend until you reach your desired consistency (you want something that is the texture of Ricotta cheese). This mixture will serve as your "cheese" for this dish. Set aside to let flavors mingle for at least 10 minutes.
  3. Next you need a type of "sauce" for your lasagna. I decided on a veggie "pesto". In your food processor, add your chopped Broccoli, Sundried Tomatoes, Parsley, Cilantro, S+P and water, as needed. Again, blend until your desired consistency. You want this to resemble a pesto texture, thick yet spreadable.
  4. Start layering all your ingredients, as you would a regular lasagna. I start with Zucchini, Cashew "Cheese", Tomatoes, Mushrooms, Basil leaves, Veggie "Pesto" and Sprouts. Continue layering until you have equally divided all your ingredients amongst three plates.
  5. Enjoy :) I promise, this doesn't taste like rabbit food.
Recipe by Slice of Jess at https://sliceofjess.com/raw-lasagna-with-veggie-pesto/