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](https://kristingraycemcgary.com/wp-content/uploads/2023/08/iStock-1445415539-500x500.jpg)
Raw Zucchini Lasagna with Basil Cashew Ricotta
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.
Recipe Notes
Assembly
- Line the base of your glass pyrex dish with zucchini strips, overlapping them slightly.
- 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.
- Finish this with another layer of slightly overlapping zucchini strips.
- Repeat step 2, and add the final layer of zucchini with tomato sauce on top.
- 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.
- Garnish individual portions with kalamata olive slices, black pepper and a sprig of basil.
![](https://kristingraycemcgary.com/wp-content/uploads/2019/07/KGM_LOGO-ret-300x87.jpg)