Delicious Raw Vegan Lasagna Recipe

Check out a delicious raw vegan lasagna with pesto, tomato sauce and pine nut ricotta.

Makes about 6 servings.

For the ricotta:
2 cups pine nuts
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon salt
6 tablespoons filtered water

Place the pine nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until thoroughly combined. Gradually add the water and process until the texture becomes fluffy like ricotta.

For the tomato sauce:
2 cups sun-dried tomatoes
1 small tomato, diced
¼ small onion, chopped
2 tablespoons lemon juice
¼ cup extra virgin olive oil
1 tablespoon plus 1 teaspoons agave nectar
2 teaspoons sea salt
Pinch red pepper flakes

Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can. Add the drained tomatoes to a Vita-Mix or high-speed blender with the remaining ingredients and blend until smooth.

For the basil-pistachio pesto:
2 cups packed basil leaves
½ cup pine nuts
¼ cup plus 2 tablespoons extra virgin olive oil
1 teaspoon sea salt
Pinch freshly ground black pepper

Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.

For the assembly:
3 medium zucchini, ends trimmed
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme
Pinch sea salt
Pinch freshly ground black pepper
3 medium tomatoes, cut in half and then sliced
Whole basil leaves for garnish

1. Cut the zucchini crosswise in half, or into 3-inch lengths. Using a vegetable peeler, cut the zucchini lengthwise into very thin slices. In a medium bowl, toss the zucchini slices with the olive oil, oregano, thyme, salt, and pepper.

2. Line the bottom of a 9 by 13-inch baking dish with a layer of zucchini slices, each one slightly overlapping another. Spread about 1/3 of the tomato sauce over it and top with small dollops of “ricotta” and pesto, using about 1/3 of each. Layer on about ½ of the tomato slices. Add another layer of zucchini slices and repeat twice more with the tomato sauce, “ricotta,” pesto, and tomato slices. Serve immediately or cover with plastic and let sit at room temperature for a few hours. Garnish with basil leaves.

3. Alternatively, to make individual servings, place about 3 zucchini slices, slightly overlapping, in the center of each serving plate, to make a square shape. Spread tomato sauce over the zucchini, top with small dollops of “ricotta” and pesto and a few small tomato slices. Repeat twice more. Garnish with basil leaves.


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