Raw Vegan Lasagna: A Plant-Inspired Dish
Since I’ve been eating more fresh veggies and less processed things since the new year, this raw vegan lasagna suits both my style and schedule. Aside from all those sensible reasons, this was the magical dish my sweetheart Eddie and I shared on our first date about six years ago. I fell in love with this lasagna and my sweetie all at once!
What I love about this lasagna is that you get so much flavor in each bite. The sun-dried tomato pesto truly shines, then the luxurious homemade macadamia ricotta— a creamy layer like a cloud between each crunchy layer of raw zucchini. If you haven’t yet tried any raw dishes made with zucchini, please do not be afraid! It’s really delicious and you won’t notice that it’s raw. Topped with juicy cherry tomatoes and fresh ribbons of basil, it’s quite addictive. You may find yourself gathering up all the zucchinis next time you’re at the farmers’ market or produce section.
Agreed, I’m spoiled here in sunny California, and yes, we do have fresh basil, tomato, and zucchini in winter. This is typically a summer dish. If you are able to find these ingredients available, give this recipe a try as a side dish for dinner or a light lunch entrée.
raw vegan lasagna
Add this dish to your dinner table spread with minimal prep time… just stack each layer, assemble and eat!
🥒 2 zucchini, halved & sliced
🍅 1 cup sun-dried tomato pesto
🙌🏻 2 cups homemade macadamia ricotta*
🍃fresh basil leaves
🍅6 cherry tomatoes, halved
2 cups macadamias, soaked
1 cup water
2 tablespoons nutritional yeast
2 tablespoons lemon juice
½ of lemon zest
1 teaspoon sea salt
Macadamias make this ricotta such an indulgence!
Combine everything in a food processor until creamy smooth. Taste and add any ingredient you feel it needs more of: lemon juice, nutritional yeast, etc. and then chill in refrigerator.
TIP: If you can’t find macadamias, use raw cashews instead. NUT ALLERGY: Use extra firm tofu in place of nuts and don’t add water.
Using a mandoline, shave zucchini lengthwise into thin slices and cut into 4 inch lengths.
Brush the zucchini lightly with olive oil and season with a pinch of sea salt.
Cut the cherry tomatoes in half.
Spoon dollops of sun-dried tomato pesto, ricotta and pesto ( a small spoonful of each) on top of each layered piece of seasoned zucchini in a small rectangle shape.
Repeat two more layers with sun-dried tomato pesto, ricotta, tomato slices, and herbs.
Garnish with basil and serve.