Raw Vegan Lasagna


July 25, 2011

This raw vegan lasagna is gluten-free, grain-free, and paleo-friendly, and absolutely incredible.

I will say that the elements take some time to make. But, this raw vegan lasagna is well worth the two hours prep time.

Delicious fresh food, my favorite peeps and Jane Austen. Does life get any better? This was certainly our motto last night, as five of my closest girl friends and I enjoyed a glorious Pride and Prejudice marathon; where we prepared this raw vegan lasagna together and watched the entire sensational six hours of the famous BBC production of Pride and Prejudice, starring the one and only Colin Firth.

Tara is moving back to Minnesota next month, and so Olivia, Mika, Liz, Gina and I decided to send her off in style, and merge our two great loves — lasagna and Jane Austen.

Olivia and Tara arrived early to help me prepare our menu:

chocolate mint cookies
mango coconut balls
lemon and asparagus risotto

and this raw vegan lasagna

We had a blast cranking up the Peter Gabriel and reminiscing about Mr Darcy.

Mika, Liz and Gina arrived between 5 and 6 and we were off, cheering as the famous intro music swept in and the credits rolled. With bubbly in hand, and lasagne on our laps, we decided to pace ourselves, knowing we were in for a long night of pure indulgent bliss. But as we were swept up in the euphoria of P&P hysteria, we threw all caution to the wind and decided to go the whole hog.

We were still going strong as we took a fifteen minute intermission to eject disc one and serve up some delicious sorbets and more mango coconut balls!

However, this rip snorting culinary enthusiasm waned somewhat as we hit midnight, rubbing our greedy bellies as we slid down the sofas in pleasure-induced comas that had me grabbing for ever last comforter and pillow in the house, and several glasses of lemon water as we cuddled up for the final thrilling hour of our Darcy-inspired delight. The only thing missing was my sister, who has snuggled up with me to watch this on more than a hundred occasions.

We had such a wonderful night, swishing, swooning, and chomping. The hit of the night (besides Mr Darcy) was this raw vegan lasagna.

As I said, this lasagna is more fiddly than some of the other recipes. But, the incredible flavor is worth the two-hour tour.

If you make it with a few friends like I did you can whip up this raw vegan lasagna in an hour which is less time than it takes to bake a conventional lasagna, and you get the added benefits of all of those fresh flavors and enzymes.

What I love about this raw lasagna are the gorgeous colors. You can layer it differently than what I have, and you could always add in some more raw vegetables to make it more substantial. Avocado, bell peppers and sprouts go really well inside this lasagna. I’ve kept this lasagna recipe very simple as it’s really rich already. A little bit of each sauce goes a long way.

Mr Darcy or no Mr Darcy, roll out this raw vegan lasagne for your next party and you won’t be sorry.

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Raw Vegan Lasagna

This raw vegan lasagna tastes every bit as rich as flavorful as cooked lasagna but loaded with enzymes, and is grain-free and paleo-friendly. 

Prep Time 2 hours
Total Time 2 hours
Servings 6
Author Tess Masters

Ingredients

raw lasagna sheets and filling:

  • 2 large zucchinis
  • 3 long-neck yellow squash
  • 6 beef-steak tomatoes (or any large tomatoes)

tomato sauce:

basil pesto:

​macadamia ricotta:

  • 2 cups raw unsalted macadamias, soaked and drained
  • 2/3 cup filtered water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon  finely chopped green chile, plus more to taste
  • 1 teaspoon  yellow miso paste (or chickpea miso)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon Celtic sea salt, plus more to taste
  • 2 tablespoons finely chopped cilantro

Instructions

  1. To make the raw lasagne sheets, hold a squash lengthways in your hand, and using a vegetable peeler and long downward strokes, gently shave off long strips. After the first few outer strips, the inner strips will be wider, and these wide strips are the best for pasta sheets. (Twist the narrow cuts into curls and use for garnish if desired.) The yellow squash have a lot more seeds, and you may find you only get good sheets with the outside layers. 
  2. To make the raw lasagne sheets, hold a squash lengthways in your hand, and using a vegetable peeler and long downward strokes, gently shave off long strips. After the first few outer strips, the inner strips will be wider, and these wide strips are the best for pasta sheets. (Twist the narrow cuts into curls and use for garnish if desired.) The yellow squash have a lot more seeds, and you may find you only get good sheets with the outside layers. 
  3. Cut the tomatoes into 1/4-inch large slices. 
  4. Cut the tomatoes into 1/4-inch large slices. 
  5. Lay the vegetable strips and tomato slices on sheets of paper towel to soak up excess moisture while you make the sauces.
  6. Lay the vegetable strips and tomato slices on sheets of paper towel to soak up excess moisture while you make the sauces.
  7. To make the tomato sauce, throw all the ingredients in a food processor fitted with the s blade, and pulse until you get a rustic consistency. 
  8. To make the tomato sauce, throw all the ingredients in a food processor fitted with the s blade, and pulse until you get a rustic consistency. 
  9. For the pesto, throw all of your ingredients into the food processor, and pulse until well combined.
  10. For the pesto, throw all of your ingredients into the food processor, and pulse until well combined.
  11. To make the ricotta, throw all of the ingredients (except the cilantro) into the food processor, and pulse until well combined and fluffy. Stir through the cilantro.
  12. To make the ricotta, throw all of the ingredients (except the cilantro) into the food processor, and pulse until well combined and fluffy. Stir through the cilantro.
  13. To assemble the lasagna stacks, lay out six plates. On each plate: Lay 3 slices of zucchini side by side to make a wide rectangle lasagne sheet base. Use a palette knife to spread some red sauce on top of each base. Lay 3 slices of yellow squash or zucchini on top of the tomato sauce. Cover the tomato sauce with ricotta. Next, place two tomato slices on top of the ricotta. Lay 3 more pieces of zucchini to make another sheet of pasta on top of the ricotta. Spread a layer of green pesto, and top with two more slices of tomato. Garnish with large fresh basil leaves, and then drizzle the plates with olive oil. 
  14. To assemble the lasagna stacks, lay out six plates. On each plate: Lay 3 slices of zucchini side by side to make a wide rectangle lasagne sheet base. Use a palette knife to spread some red sauce on top of each base. Lay 3 slices of yellow squash or zucchini on top of the tomato sauce. Cover the tomato sauce with ricotta. Next, place two tomato slices on top of the ricotta. Lay 3 more pieces of zucchini to make another sheet of pasta on top of the ricotta. Spread a layer of green pesto, and top with two more slices of tomato. Garnish with large fresh basil leaves, and then drizzle the plates with olive oil. 
  15. Serve immediately. 
  16. Serve immediately. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

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