Raw Food Lasagna Recipe with Pesto, Tomato, and Cheese


Ingredients:
For the Lasagna Layers:

  • 1-3 zucchinis
  • 1/2 cup chopped white button mushrooms soaked in 1 tablespoon tamari

For the Tomato Sauce:

  • 1 cup cherry tomatoes
  • 7 raw sun-dried tomatoes soak them first for about 2 hours and use the water in the recipe as well
  • A pinch of salt or skip (if using very salty sun-dried tomatoes)
  • 1/2 teaspoon each of oregano thyme, rosemary, and basil
  • 2 cloves of garlic
  • 1 date
  • 1 tablespoon apple cider vinegar or coconut vinegar

For the Pesto:

  • 2 cup basil leaves packed (you can also use cilantro, arugula or spinach, or a mix!)
  • 1/2 cup walnuts soaked overnight
  • 4 cloves garlic
  • a squeeze of lemon juice
  • 2 tablespoons nutritional yeast

For the Cheese:

  • 1/4 cup water
  • 4 tablespoons of nuts soaked overnight you can use pine, macadamia, or cashews
  • Juice of 1 small lemon
  • 2 tablespoons nutritional yeast
  • 1/4 of a shallot or onion
  • 2 cloves of garlic
  • Pinch of salt


Method:

  1. For the tomato sauce: Blend all ingredients until smooth. You can leave it chunky if you like by just pulse blending, or by blending on the lowest setting until just combined.
  2. For the pesto: Run your food processor, and throw in the cloves of garlic to chop. Then, add all the ingredients, and process until a smooth mixture results.
  3. For the cheese: Blend until completely smooth. It is best to use a high-speed blender for this.
  4. For the Final Product: Take 1 zucchini and cut it length-wise in half. Then use a mandolin to slice thin around 3" pieces lengthwise. Each lasagna requires 6 pieces. If you want to have an authentic look, peel the zucchini.
  5. Layers (from bottom to top): 3 overlapping thin zucchini strips as a base (slightly overlapping). Smother around 3-5 tablespoons of raw pesto sauce on top (make sure it's a thin layer so that the lasagna is not too watery) Layer 3 overlapping zucchinis on the pesto sauce. Smother 3-5 tablespoons of tomato sauce on top. Thin slices of tamari-soaked white button mushrooms, spread on top of the tomato sauce and laid flat. 3-5 tablespoons cheese sauce spread on the mushrooms. 3 thin strips of zucchini, overlapping. Cherry tomato halves, spread flat on the zucchini layer. Sprinkle of dried herbs on top

recipe and image: rawguru