Raw Vegan Lasagna
July 25, 2011
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.
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
Ingredients
raw lasagna sheets and filling:
- 2 large zucchinis
- 3 long-neck yellow squash
- 6 beef-steak tomatoes (or any large tomatoes)
tomato sauce:
- 2 cups sun-dried tomatoes
- 1 cup chopped tomatoes (2 medium tomatoes)
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh basil leaves
- 1 teaspoon minced garlic (1 clove)
- 3/4 teaspoon Celtic sea salt, plus more to taste
- 1/4 teaspoon red pepper flakes
basil pesto:
- 1/3 cup extra-virgin olive oil
- 3 cups firmly packed fresh basil leaves
- 1/2 cup raw unsalted macadamias
- 2 tablespoons fresh lemon juice
- 2 teaspoons minced fresh garlic (2 cloves)
- 1 teaspoon yellow miso paste (or chickpea miso)
- 1/4 teaspoon Celtic sea salt, plus more to taste
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
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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.
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Cut the tomatoes into 1/4-inch large slices.
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Lay the vegetable strips and tomato slices on sheets of paper towel to soak up excess moisture while you make the sauces.
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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.
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For the pesto, throw all of your ingredients into the food processor, and pulse until well combined.
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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.
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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.
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Serve immediately.
Recipe Notes
Photo by Trent Lanz and styling by Alicia Buszczak
Comments 17
I LOVED this raw lasagna! First, let me just say that I never would have thought that blending up macadamia nuts would even remotely taste like ricotta cheese, but it did!!! I loved the basil pesto part too and although I am not a vegetarian, I love love love vegetables and was surprised how filling this dish was!!! I love that because I am trying to learn how to cook more without meats but still find ways to fill up in a healthy way! so hats off to Tess for creating this beautiful, colorful and savory meal!!
Lasagna with a twist! With a twist of Yum! This was so so scrumptious. Every mouthful was full of flavor. Anything with pesto? I’m in! Raw foodie or not…Do yourself a flavor favor and try this recipe! 5 grunts out of 5. Oink!
What can I say? tasted as good as it looks in that fab photo! Oink Oink ….mr darcy not bad to look at either!
This lasagna is so yummy! It is so pretty to look at but when you put a bite in your month, it even tastes better than it looks! Definitely a keeper for dinner party recipe 🙂
Hi there
I have made the chocolate vegan cookies about 3 times now and they are delicious. I find that I have to drop by teaspoon, rather than rool anad cut out which makes a nicer presentation. I have added more nuts, cut down on liquid but still the mix does not from a ball which can be cut into nice uniform shapes. Any suggestions??? I have folloed the recipe exaclty.
Thanks
Hey Marilynn,
I am sorry you are having problems with the cookie recipe.
Are you mixing in the food processor until it forms a ball? It takes a few minutes?
Failing that, take the mixture out and form a ball on parchment paper with some gloves on.
If none of this works, please feel free to email me and I will trouble shoot some more with you!
What a clever idea?! I enjoyed every minute making and devouring this dish!! Yum!!!!
Ok when Tess put us to work helping to assemble the lasagna I had my doubts. I’m Italian and my grandma makes all her pasta from scratch. How do you compete with that? But it’s a Tess creation, so I was excited to try it. WHAT A SURPRISE! I’m not vegan and I’m here to tell you that this dish was truly delightful! Yes it’s different from it’s meaty counterpart, but that’s what’s so great. It’s uniquely tasty that you don’t miss the other ingredients. I’m hoping Tess decides to make it again soon…! Oink!
Hey Gina!
I LOVE that lasagne and I am so pleased you loved it too. Thanks for the help with the photo!
I had been tempted by these Raw Lasagne for quite a while now, but I kept postponing thinking it would be time consuming and maybe difficult to make. What was I *thinking*! I’m ready to make it again tomorrow! I used some Ronde de Nice Zucchini from our garden which actually overgrew into delicious yellow squash like beauties, hidden under some leaves. And I used home dried tomatoes preserved in oil and fresh lemon/greek basil. These Lasagne were *so* good. And soooo addictive, I still can’t believe it. I want more!
Magali
I am so pleased you enjoyed the lasagne.
The extra bit of time is well worth the pleasure!
Made these Raw Lasagne for the sceptic hubby. Guess what? He couldn’t stop yumming and asking for more. We licked the dish clean 🙂 Thank you for sharing!
Love it! Glad you all enjoyed it 🙂
Another spectacular dish! Thanks so much!
Thankyou!
I absolutely LOVE this raw lasagne.
So it is lovely to get such positive feedback about it. Glad you enjoyed it 🙂
I love cooking healthy meals. I love Fitness. I love helping people to leave healthy and happy life !
Great! I hope you enjoy cooking this recipe for some lucky special people in your life 🙂