Raw Vegan Lasagna

Tuesday, December 11, 2012

Raw Vegan Lasagna

raw vegan lasagna

This one is a bit of a labour of love, but it's totally worth the effort... IT'S SO DELICIOUS!

Also, there are a lot of variations for how to use these ingredients in different ways. I'll post these variations in another blog post.

All three sauces can be made a day in advanced and kept in the fridge.

Lemon Pepper Vegan Ricotta

2 C Pine Nuts or Cashews (soaked for at least 8 hours and rinsed)
2 Tbls Fresh Lemon Juice
Zest of 1 Organic Lemon
1 Tbls Fresh Ground Black Pepper
Himalayan Sea Salt (to taste)

☞ Mix all ingredients in a food processor until well combined and the approximate consistency of ricotta cheese. If the mixture is too think, add a few tablespoons of water, one tablespoon at a time until you get the right consistency.

Pistachio Pesto

2 C packed Basil Leaves
1/2 Pistachios (could use Pine Nuts or Cashews too)
6 Tbls Olive Oil
1 tsp Himalayan Sea Salt
Freshly Ground Black Pepper (to taste)

☞ Pulse the nuts in a food processor until they are the size of rice. Add the rest of the ingredients and process until well combined and slightly chunky.

Tomato Ragu

2 C Sundried Tomatoes, soaked until soft
1/2 C Roma Tomatoes, roughly chopped
2 Tbls Red Onion, chopped
1/4 C Olive Oil
2 Tbls Lemon Juice
1 Tbls Agave Nectar
1 tsp Onion Powder
1/4 tsp to 2 tsp Red Chili Flakes
Himalayan Sea Salt (to taste)

☞ Process everything in a food processor until well combined but chunky.

Zucchini Noodles

4 Large Zucchini,
2 Tbls Olive Oil
2 Tbls Fresh Oregano Leaves
2 Tbls Fresh Thyme Leaves
1/4 C Fresh Basil Leaves, chopped
Himalayan Sea Salt & Black Pepper (to taste)

☞ Use a vegetable peeler to create flat 'noodles' out of the zucchini, stopping at the seedy part. Cut noodles into 2 - 3 inch pieces and toss in bowl with herbs, oil, salt and pepper.

To Assemble

☞ Place 2 or 3 noodles on a plate. Top with tomato ragu, lemon ricotta, and pesto. Repeat twice more for a single serving of raw lasagna.

ENJOY :)