Rich 8-Layer Lasagna

lasagna-2

This is without a doubt, the most delicious raw entrée recipe I have ever made! Everyone who has tried it has told me that it is fantastic and I shamelessly agree. It takes a bit of time to assemble but it is worth it!

“Noodles”:

  • 3 zucchinis – sliced very thin (I use a vegetable peeler)

Fillings:

Cashew Cheese:

  • 1 and 1/3 cup cashews, soaked 4 hours and drained
  • 1 large clove garlic
  • 4 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 and 1/2 tsp ground flax
  • 1/8 cup filtered water
  • salt and freshly ground black pepper to taste
  1. Blend in processor until completely smooth.

Pesto:

  • 1 cup spinach
  • 1 cup basil
  • 1/8 cup olive oil
  • 1/4 cup walnuts
  • 1/2 cup broccoli
  • 1/8 cup sunflower seeds
  • 1 small clove garlic
  • salt to taste
  1. Blend in processor until leaves are chopped to a medium-fine consistency.

Olive Tapenade:

  • 1 cup dried black moroccan olives
  • 1 tbsp capers
  1. Blend in processor until it forms a paste.

Tomato Sauce:

  • 2/3 cup red peppers
  • 1/2 cup sundried tomatoes (that were packed in oil, but were drained + blotted before use)
  1. Blend in processor until it is chopped to a medium-fine consistency.

Assembly

  1. Line a plate with thin slices of zucchini all laid in the same direction, horizontally.
  2. Spread a layer of cashew cheese to cover zucchini. Assemble another layer of zucchini slices on top, laid in the same direction, laid flat vertically.
  3. Spread a layer of tomato sauce to the edges. Top with a layer of sliced zucchini, laid flat horizontally.
  4. Spread a layer of olive tapenade to the edges. Top with a layer of sliced zucchini, laid flat vertically.
  5. Spread a layer of pesto on top of zucchini. Top with another layer of zucchini, laid flat horizontally.
  6. Repeat steps two to five. For last layer of pesto, do not add another layer of zucchini on top. Sprinkle hemp seeds on the open layer and serve.

* The reason for alternating the direction of the zucchini is to strengthen the structure of the dish and to make it easier to cut into. Happy creating!

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One thought on “Rich 8-Layer Lasagna

  1. I made this lasagna for my family at Christmas, and it was a big success. My brother liked it so much that he texted a vegan friend about it. Even my grandmother, who is from italy, really liked it. I felt like I could enjoy the food at the holidays as well and not feel left out when it comes to a special dinner. Next time I make this dish, I think that I might try culturing the cheese to give it a feta or ricotta taste!

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