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Adapted from Food.com by Emily Amarnick

I love this raw lasagna alternative! Even if you’re not a raw vegan, it’s a treat. It’s much healthier than the traditional glutenous or carb-heavy gluten-free lasagna options. It’s incredibly flavorful and beautiful to serve. I add an option below for those of you who avoid nightshades. I’ve made it with only the cashew ricotta cheese and not the tomato sauce. You can also make a raw pesto and substitute for the tomato sauce. If you make a raw pesto, then you can forgo the basil in the cashew ricotta and add the oregano to it instead. Either way, you’re going to love this one!

Raw Zucchini Lasagna with Basil Cashew Ricotta

Raw Zucchini Lasagna with Basil Cashew Ricotta

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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 5 medium zucchini
  • 1 cup raw cashews soaked in water for 30 minutes
  • 2 garlic cloves peeled
  • 1/4 cup fresh lemon juice
  • 1/4 cup spring water
  • 1/2 cup fresh basil leaf lightly packed
  • 1/2 cup nutritional yeast
  • 1 Tbsp oregano
  • 1 cup sun-dried tomato
  • 3 roma tomatoes
  • ½ cup sliced kalamata olives
  • Sea salt and pepper to taste

** If you choose to do a pesto rather than tomato sauce, see ingredients below.

    Raw Pesto

    • 1 cup raw pinenuts or a combination of macadamia nuts or walnuts and pecans. They all give a different flavor and go very well with pesto.
    • 2 cups basil leaves
    • 1 clove garlic
    • 2 Tbsp organic olive oil
    • ¼ wedge of lemon and twist for juice
    • Tiny bit of water for consistency
    • Dash of salt and pepper to taste
    • Add all to food processor and blend until smooth. Add some water if needed for consistency.

    Instructions
     

    "Zucchini Noodles"

    • Using a Mandolin Slicer, slice zucchini into thin strips. Marinate "noodles" in 1/2 teaspoon of sea salt and 1/2 teaspoon olive oil for 10 minutes.
    • Basil Cashew Ricotta Cheese
    • Drain soaked cashews.
    • Place soaked Cashews, Garlic, Fresh Lemon Juice, Water, Basil, Nutritional Yeast and Salt and Pepper in a high speed blender or food processor and blend until well combined. (Stop and scrape down sides as needed.)
    • Pour into separate bowl and set aside.

    Tomato Sauce

    • Place Sun dried Tomatoes, Roma Tomatoes, Oregano, Salt and Pepper and a tsp of olive oil into your blender or food processor and blend until well combined. Add water if needed to thin it out.
    Keywords Vegan

    Recipe Notes

    Assembly

    1. Line the base of your glass pyrex dish with zucchini strips, overlapping them slightly.
    2. On top of this, put down a layer of the basil ricotta cheese, then the tomato sauce, and then a sprinkling of the sliced kalamata olives.
    3. Finish this with another layer of slightly overlapping zucchini strips.
    4. Repeat step 2, and add the final layer of zucchini with tomato sauce on top.
    5. Let the lasagna chill out in the fridge for a bit, so it's easier to cut into individual portions. If only making a few portions, feel free to assemble your lasagna on each plate instead.
    6. Garnish individual portions with kalamata olive slices, black pepper and a sprig of basil.
    Buen Provecho!