Lasagna – Lip Smacking, Light, Raw & Vegan!
Delightful Raw Lasagna recipe that’s easy and refreshing
Who doesn’t crave for that occasional helping of lasagna? And if the lasagna is gluten free and sans the cheese overload, then so much the better!
This gorgeous recipe is an innovative raw vegan take on the original one . Thinly sliced zucchini sheets layered alternately between delicious cashew nut cheese and sun dried tomato ‘n broccoli pesto fillings create a dish that’s a delight to look at and a joy to relish!
Simple to make and assemble,this lasagna main course can easily transform into an amazing appetizer by just rolling the individual zucchini sheets into finger lickin’ spirals!
Picture perfect, light, healthy raw vegan main course that doubles up as an appetizer, now can one ask for more? Not really…..or?
Ingredients you’ll need for this recipe
2/3 cup cashews
2 peeled garlic cloves
1 tablespoon fresh lemon juice
1-2 teaspoons dried rosemary
2-3 tablespoons nutritional yeast (optional)
Salt and pepper, to taste
Water, as needed
Sun-dried tomato and broccoli pesto:
1/2 head of broccoli
2 tablespoons sun dried tomatoes
1 tablespoon olive oil (only if your sun-dried tomatoes aren’t already stored in oil)
Salt, pepper and dried herbs, to taste
Water, as needed
To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside.
To make the cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside.
To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.
Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too!
Special Thanks to BlogLovin for posting this. All pictures are from that post.