Raw Lasagna with Veggie Pesto

This Raw Lasagna with Veggie Pesto is quite delicious. 

Try it next time you’re hosting a raw food vegan for dinner.

My father came to visit over the Forth of July weekend. A few years ago he decided that he was sick of being overweight and lost 90 lbs by becoming a raw-food-vegan. In an effort to support his new lifestyle, I tried to accommodate his diet while he was visiting us. I was determined to make something that looked fancy, tasted good and completely raw. Lasagna has to be on the top ten list of comfort food for most people, so this raw recipe is meant to mimic that awesome dish.

Ingredients: 

• 4 Zucchinis
• 1 cup of Cashews
• Juice of one Lemon
• 2-3 Garlic cloves
• 2 tbsp dried Rosemary
• 1 tsp Red Pepper Flakes
• 1/2 cup Mushrooms
• Several Cherry Tomatoes
• 8-10 Basil Leaves
• Sprouts (optional)
• 3 Broccoli crowns, chopped
• 5-6 pieces of Sundried Tomatoes
• 1/4 cup Parsley
• 1/4 cup Cilantro
• Water, as needed
• S + P to taste

Directions:

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.

To Print: 

Raw Lasagna with Veggie Pesto

 

Print

Serves: 3

Ingredients

• 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

Instructions

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.

3.5.3228