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Raw Zucchini Basil Pistachio Pesto Lasagna

Raw Zucchini Basil Pistachio Pesto Lasagna. So tasty, nutritious, and healthy. Vegan, gluten free, dairy free.
Course Main Course
Cuisine American
Keyword basil, lasagna, pesto, raw
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 30 minutes
Total Time 30 minutes
Servings 9 servings
Calories 378kcal
Author Alkaline Recipes

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.

Nutrition

Serving: 1g | Calories: 378kcal