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Oil-Free Raw Vegan Lasagna Recipe with Pesto, Tomato, and Cheese

Posted in Breakfast and Brunch on 2018-07-11
Oil-Free Raw Vegan Lasagna Recipe with Pesto, Tomato, and Cheese
Difficulty 5 minutes Serves

This oil-free raw vegan lasagna recipe by Marina Yanay-Triner of Soul in the Raw has many delicious, creamy layers. If you have kids get them involved in the making! They'll find the layering and colors really fun. It is nothing like the traditional, greasy lasagna. Full of healthy fats, greens, and vegetables. It is extremely water-rich, and even oil free. 

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

 

Directions

For the tomato sauce

1. 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.

For the pesto

1. Run your food processor, and throw in the cloves of garlic to chop.

2. Then, add all the ingredients, and process until a smooth mixture results.

For the cheese

1. Blend until completely smooth.
It is best to use a high-speed blender for this.

For the final product

1. Take 1 zucchini and cut it length-wise in half.

2. Then use a mandolin to slice thin around 3" pieces lengthwise. Each lasagna requires 6 pieces.

3.If you want to have an authentic look, peel the zucchini.

Layers (from bottom to top)

1. 3 overlapping thin zucchini strips as a base (slightly overlapping)

2. 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)

3. Layer 3 overlapping zucchinis on the pesto sauce

4. Smother 3-5 tablespoons of tomato sauce on top

5. Thin slices of tamari-soaked white button mushrooms, spread on top of the tomato sauce and laid flat

6. 3-5 tablespoons cheese sauce spread on the mushrooms

7. 3 thin strips of zucchini, overlapping

8. Cherry tomato halves, spread flat on the zucchini layer

9. Sprinkle of dried herbs on top

10. You can change the order of the layers, and also add your own! For example, you can slice up some large tomatoes as a layer, or thin strips of bell pepper! Use your creativity and enjoy
Optional: dehydrate on 118F for 1-2 hours if you want a warmer, heartier and less watery version.

About the Chef

Marina Yanay-Triner Soul in the Raw

Marina Yanay-Triner of Soul in the Raw is a health and nutrition coach. She specializes in raw veganism. She began her raw vegan journey as a result of a powerful healing story in her family, and discovered her own body and a new connection to herself in the process. She was certified through the BodyMind Institute and currently does private coaching as well as teaches classes to show people how easy and delicious raw veganism can be.

Connect with Marina

Facebookwww.facebook.com/MarinaatSoulintheRaw

Raw Souls Free Facebook Group: www.facebook.com/groups/999584860088627

Instagram: www.instagram.com/soulintheraw

Pinterest: www.pinterest.com/soulintheraw