Raw Lasagna

raw_lasagnaRaw Lasagna was one of the first recipes I learned to make. Although it is time consuming the result is very satisfying. This recipe is a more elegant version of what I first made years ago. 

Ingredients:

  • 5 medium zucchini, cut lengthwise and marinated in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes

Nut Cheese

  • 2 cups macadamia nuts or cashews, soaked 4 hours or more
  • 1 cup pine nuts
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh thyme
  • ½ teaspoon salt
  • 1 yellow or red bell pepper
  • ¼-½ cup water as needed

Process nuts, lemon juice and ¼ cup water until large lumps are gone. Add herbs, bell pepper and salt. Process until very smooth adding only as much water as necessary to keep mixture moving.

Nut Meat Layer

  • 1/2 cup walnuts or pecans, soaked 1 hour or more
  • 1 cup sun-dried tomatoes, soaked for 1 hour or more
  • 1 garlic clove
  • 1 tablespoon brown miso
  • 2 teaspoons dried oregano
  • 2 teaspoons dried sage
  • 1 teaspoon ground fennel
  • 1 tablespoon nama shoyu
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon olive oil

Grind all ingredients in a food processor, leaving the mixture slightly chunky.

Marinara Sauce

  • 1 1/2 cups sun-dried tomatoes, soaked 2 hours or more
  • 2 soft dates
  • 2 cloves garlic
  • 2 cups tomato, seeded and chopped
  • 1 tablespoon Italian Seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • ⅛ teaspoon cayenne pepper

Process in a food processor until smooth.

Basil Pesto

  • 2 cups tightly packed basil leaves
  • 3/4 cup pine nuts 
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 clove garlic
  • 1 tablespoon lemon juice

Process all ingredients. Mixture should still be chunky. 

 Spinach Layer

  • 6 cups torn spinach
  • 5 tablespoons dried oregano
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Toss ingredients in a bowl. Let marinate and wilt for 1 hour or longer. 

 Assembly

  • Line a lasagna pan or rectangle baking pan with a layer of the zucchini strips, overlapping them slightly.
  • On top of this, layer 1/2 of walnut meat, cheese, the tomato sauce, spinach and pesto. 
  • Add another layer of slightly overlapping zucchini strips. 
  • Repeat previous two steps. (You may want to reserve some of the tomato sauce to go on the top layer of zucchini.)
  • Place in the fridge for several hours to firm it up slightly.

Ama Opare on EmailAma Opare on InstagramAma Opare on PinterestAma Opare on Twitter
Ama Opare
Lifestyle Coach, CEO at Opare Institute
Supporting you by bringing you flavorful and satisfying vegan and raw vegan recipes, inspiration and online training and one-on-one coaching to help LOVE YOUR VEGAN LIFE! I am an educator and revolutionary who has teamed up with my physician/dietitian husband, Nana Kwaku Opare, MD, MPH, CA, to address the growing health problems in the Afrikan/Black community by building a Nation of Black Vegetarians and Vegans.

Leave a Reply

Your email address will not be published. Required fields are marked *