Raw Vegan Lasagna

Susan | September 15, 2011

I have been wanting to create a recipe for raw lasagna for a while now. Today was the day and I am pretty excited about how this turned out. I mixed things up a bit by making a spinach-walnut pesto, a delicious tomato sauce, an exciting cashew cheese and using some traditional sausage herbs, a walnut “sausage” to top it all off. Throw in a few sliced fresh tomatoes and you have a wonderful dish.

I have also included instructions on how to make take the same lasagna ingredients and make tasty little “lasagna rolls” that kids or company will enjoy. This dish is packed with nutrients, delicious and very satisfying!

Fill 2″ in from edge.

Roll up and cut in half with a serrated knife.

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Raw Vegan Lasagna with Spinach Walnut Pesto and Walnut "Sausage"

SERVES 4

Ingredients

1 medium zucchini, sliced thin lengthwise
1 tomato, sliced thin
Marinara Sauce
Spinach Walnut Pesto
Cashew Cheese
Walnut Sage “Sausage”

Place a layer of zucchini on a plate. Top with marinara sauce, fresh tomato slices and cashew cheese.
Top with a layer of zucchini and top that with pesto.
Top with another layer of zucchini and sprinkle the walnut pesto and fresh tomatoes on top of that.
Finish off with one more layer of zucchini, marinara sauce, cashew cheese, spinach pesto and sprinkle top with walnut sage “sausage”.

Marinara Sauce

1 clove garlic
1 cup sun-dried tomatoes, softened
1/4 cup olive oil
1/2 lemon, juice from
4 dates, soaked until soft and pitted
2 tablespoons water (if needed)
1 teaspoon italian spices

With food processor running, drop garlic in and chop fine.
Add remaining ingredients. Process until smooth.

Spinach Walnut Pesto

2 cloves garlic
3 cups spinach
1/3 cup olive oil
1/2 cup walnuts, soaked at least 6 hours, drained and dried
1/2 lemon, juice from

With food processor running, drop in garlic.
Add remaining ingredients and process until a paste is formed.

Cashew Cheese

3/4 cup cashews, soaked overnight, drained
1 clove garlic
1 teaspoon lemon juice
pinch Himalayan Salt and pepper

Place all ingredients in food processor. Pulse until a cottage cheese texture is achieved. Add a little water if necessary.

Walnut Sage “Sausage”

2 cups walnuts, soaked for at least 6 hours in fridge, drained and rinsed
1 teaspoon sage
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon fresh rosemary, chopped fine
2 tablespoons nama shoyu
Himalayan salt and pepper to taste

Place all ingredients in food processor.
Process until coarse crumb is achieved.

To make the rolls

Place a strip of zucchini, cut length wise on the counter.
Layer sauce, “cheese”, pesto, and “sausage” only on 2″ of the strip next to the edge.
Roll up and slice in half.

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