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.
Recipe
Raw Zucchini Basil Pistachio Pesto Lasagna
Raw Zucchini Basil Pistachio Pesto Lasagna. So tasty, nutritious, and healthy. Vegan, gluten free, dairy free.
Ingredients
Cashew Cheese
- 2 cups raw cashews soaked
- 1 cup of water
- 1 teaspoon probiotic
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 4 cloves of garlic minced
- 2 tablespoon lemon zest
- 1 teaspoon sea salt
- 1 tablespoon nutritional yeast
Sun Dried Tomato Sauce
- 2 cups sun dried tomatoes
- ½ chopped onion
- 2 cloves garlic
- ¼ cup olive oil
- 2 tablespoon lemon juice
- 1 to mato
- 1 tablespoon(s) maple syrup
Basil Pistachio Pesto
- 2 cups fresh basil
- ½ cup pistachios
- ¼ cup olive oil
- 2 cloves of garlic
- juice of 1 lemon
- 1 teaspoon salt
- water as needed to get proper pesto texture
Lasagna
- 4 zucchini sliced
- 2 tablespoon Italian seasoning
- 1 tablespoon sea salt
Instructions
Cashew Cheese
- Mix all ingredients in blender and refrigerate 24 hours
Sun Dried Tomato Sauce
- Mix all ingredients in blender
Basil Pistachio Pesto
- Mix all ingredients in blender
Lasagna
- Layer zucchini, in 9x13 pan and sprinkle with Italian seasoning and sea salt.
- Top with sun dried tomato sauce.
- Top with pesto.
- Top with cashew cheese.
- Repeat for 2 additional layers.
- Drizzle olive oil, basil and pistachios on top and serve.
- If baking, bake for 45 minutes at 375.
Notes
This recipe can be assembled in 30 minutes after you prepare the cashew cheese.
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