Raw Basil Pistachio Pesto Zucchini Lasagna

 

Even though it is winter, I still love raw zucchini lasagna.  The combination of delicious basil pistachio pesto, sun dried tomato sauce, cashew cheese and zucchini creates a great culinary taste experience.  The health benefits of the vegetable version over a flour pasta version are many.  This dish is raw, vegan, gluten free and dairy free.

Raw Zucchini Basil Pistachio Pesto Lasagna

Ingredients

    Cashew Cheese
  • 2 cups raw cashews, soaked
  • 1 cup of water
  • 1 tsp probiotic
  • 1 tbsp lemon juice
  • 1 tsp onion powder
  • 4 cloves of garlic, minced
  • 2 tbsp lemon zest
  • 1 tsp sea salt
  • 1 tbsp yeast
  • Sun Dried Tomato Sauce
  • 2 cups sun dried tomatoes
  • 1/2 chopped onion
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tomato
  • 1 tbsp. maple syrup
  • Basil Pistachio Pesto
  • 2 cups fresh basil
  • 1/2 cup pistachios
  • 1/4 cup olive oil
  • 1 tsp salt
  • Lasagna
  • 4 zucchini, sliced
  • 2 tbsp Italian seasoning
  • 1 tbsp sea salt

Instructions

    Cashew Cheese
  1. Mix all ingredients in blender and refrigerate 24 hours
  2. Sun Dried Tomato Sauce
  3. Mix all ingredients in blender
  4. Basil Pistachio Pesto
  5. Mix all ingredients in blender
  6. Lasagna
  7. Layer zucchini, in 9x13 pan and sprinkle with Italian seasoning and sea salt.
  8. Top with sun dried tomato sauce.
  9. Top with pesto.
  10. Top with cashew cheese.
  11. Repeat for 2 additional layers.
  12. Drizzle olive oil, basil and pistachios on top and serve.
  13. If baking, bake for 45 minutes at 375.
http://greenschemetv.net/2017/01/raw-basil-pesto-zucchini-lasagna/

 

 

Leave a Reply

Your email address will not be published.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