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Raw Vegan Lasagna

Mains

Raw Vegan Lasagna

Raw Vegan Lasagna
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Prep Time: 20 minutes
Author: Stephanie Kordan @stephaniekordan

Ingredients

LASAGNA

  • 2 pcs Zucchini halved & sliced
  • 1 cup Sun-dried Tomato Pesto
  • 2 cups Homemade Macadamia Ricotta
  • Fresh Basil Leaves to taste
  • 6 Cherry Tomatoes halved

MACADAMIA RICOTTA

  • 2 cups Macadamias soaked
  • 1 cup Water
  • 2 tbsp Nutritional Yeast
  • 2 tbsp Lemon Juice
  • 1/2 Lemon Zest
  • 1 tsp Sea Salt

Instructions

RICOTTA

  • Combine everything in a food processor until creamy smooth. Taste and add any ingredient you feel it needs more of: lemon juice, nutritional yeast, etc. and then chill in refrigerator. 

LASAGNA

  • Using a mandoline, shave zucchini lengthwise into thin slices and cut into 4 inch lengths. 
  • Brush the zucchini lightly with olive oil and season with a pinch of sea salt.
  • Cut the cherry tomatoes in half. 
  • Spoon dollops of sun-dried tomato pesto, ricotta and pesto ( a small spoonful of each) on top of each layered piece of seasoned zucchini in a small rectangle shape. 
  • Repeat two more layers with sun-dried tomato pesto, ricotta, tomato slices, and herbs. 
  • Garnish with basil and serve.

Notes

If you can’t find macadamias, use raw cashews instead. If you have a nut allergy, Use extra firm tofu in place of nuts and don’t add water.

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