Raw Lasagna


Prep Time

90 minutes

Prep Notes

Prep time includes the time for the lasagna to set in the fridge.

You can use a mandolin if you have one to slice the zucchini and beet, I just used a large knife and tried to slice as thin as possible (it does not have to be perfect).

Cooking Time

N/A

Yields

serves 2-3

Ingredients

For the Almond Spinach Ricotta:

1/2 cup raw almonds, soaked in hot water for 20 minutes or 6-8 hours in cold water

1 clove garlic

2 tablespoons nutritional yeast

1 tablespoon fresh lemon juice

1 tablespoon tahini

1 teaspoon dried basil or 1 tablespoon fresh

salt and pepper, to taste

2-4 tablespoons water

1/2 cup roughly chopped spinach

For the Raw Marinara:

1 large tomato, cut in large chunks

1 red bell pepper, rough chopped

1 clove garlic

1/8 cup red onion

2 tablespoons nutritional yeast

2 teaspoons dried basil or 2 tablespoons fresh

1/2 teaspoon red wine vinegar

1/4 teaspoon red pepper flakes (optional)

salt & pepper, to taste

For the Lasagna:

1 large zucchini, thinly sliced lengthwise
1 large beet, peeled and thinly sliced width-wise

Almond Spinach Ricotta (from above)

Raw Marinara (from above)

Cashew Cheeze Sauce (optional), to drizzle on the top

Directions

1. Make the Almond Spinach Ricotta: Drain and rinse soaked almonds. Add all ingredients, except the spinach, to a food processor, start with 2 tablespoons water. Pulse until smooth, scraping down the sides and adding more water if needed, you are looking for a spreadable texture.Transfer to a small bowl. Rinse the food processor.

2. Next, prepare the Raw Marinara: Add ingredients to a food processor and pulse until just slightly chunky. Transfer to a bowl.

3. Assemble the lasagna: line a 5x9 loaf pan with parchment paper (leaving enough sticking out to pull out the lasagna later). Lay down a layer of zucchini slice. Then spoon and spread about 1/3 of the marinara, follow with a layer of beets. Spread half of the ricotta on top of the beets. Repeat the layers: zucchini, marinara, beets, ricotta, zucchini, marinara.

4. Place in refrigerator for about an hour (or longer) to allow the lasagna to set.

5. Remove lasagna from pan by pulling up on the edges of the parchment paper. Cut into slices and drizzle with the cashew cheeze (if using).

Notes

Vegan.

Gluten-free.

Soy-free.