The Best Raw Lasagna

[ 4 ] June 26, 2014 |

The Best Raw Lasagna with Pistachio Pesto

I like the vibrant color of this Raw Lasagna.  Use the best quality ingredients for the lasagna. This raw lasagna recipe is the perfect introduction for anyone trying raw foods for the first time.

Many variations of this dish are possible. Feel free to add some of your favorite ingredients.

The Best Raw Lasagna with Pistachio Pesto

The quality, the seasonability and the freshness of the ingredients are very important.

Enjoy!

5.0 from 3 reviews
The Best Raw Lasagna
 
Author:
Serves: 10
Ingredients
Nut Cheese
  • 2 cups raw cashews, soaked 4 hours or more
  • 1 cup pine nuts
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • ½ cup water as needed
Tomato Sauce
  • 2 cups sun-dried tomatoes, soaked 2 hours or more
  • 2 soft dates
  • 2 cloves garlic
  • ¼ small onion chopped
  • 2 cups tomato, seeded and chopped
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
Basil Pesto
  • 2 cups tightly packed basil leaves
  • ½ cup pistachios
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
Spinach
  • 6 cups torn spinach
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
Assembly
  • 5 medium courgettes (zucchini), cut lengthwise and marinated in ½ teaspoon of salt and ½ teaspoon olive oil for 10 minutes
  • Pinch of black pepper
  • Basil for garnish
  • 2 Tomatoes cut in half and sliced
Instructions
Cheese
  1. Process all ingredients together, adding as little of the water as possible, until a fluffy consistency is achieved.
Tomato Sauce
  1. Process in a food processor until smooth.
Pesto
  1. Process all ingredients, leaving plenty of chunkiness!
Spinach
  1. Place all ingredients in a bowl to marinate and wilt for 1 hour or longer.
  2. Line the base of your dish with a layer of the courgette strips, overlapping them slightly.
  3. On top of this, put down a layer of cheese, then tomato sauce, sliced tomatoes and finally the pesto on top.
  4. Finish this with another layer of slightly overlapping courgette strips.
  5. Repeat step 2, but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
  6. Placing the whole dish in the fridge for several hours will firm it all up slightly, which will make it easier to cut into portions.
  7. Garnish individual portions with black pepper and a sprig of basil.
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Raw Food, Vegan, Vegetarian

Comments (4)

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  1. This is really interesting. I’ve never tried nut cheese before but I have a friend who raves about it. I should make this. :)

  2. jgmurphy says:

    Hey thanks for this recipe! I made a variation with eggplant instead of zucchini because that was what I had around. Still came out great. Believe it or not, the cat LOVED it! I gave her a little piece just as a joke, but I came back 5 minutes later and she was still lapping away at the plate. Thanks again, J

  3. Esmeralda says:

    I made this for dinner and it was excellent! It was savory, light and fresh tasting! A new favorite for me and my family. Thank you for such an awesome recipe. I also can appreciate how this recipe was structured-it is easy to follow and it was written very clearly.

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