Lasagna is a comfort food for many, full of guilt, but this raw vegan recipe makes lasagna guilt-free and full of nutrients and flavor from veggies. When regular meat lasagna leaves you unable to stand from your seat, this version leaves you satisfied and ready to take on the world. The secret ingredients are the homemade cashew cheese and broccoli pesto.
> 2 zucchini
> 2/3 cup cashews
> 2 garlic cloves, peeled
> 1 tablespoon lemon juice
> 2 tablespoons nutritional yeast
> salt and pepper to taste
> 1/2 head of broccoli
> 2 tablespoons sun-dried tomatoes
> mushrooms, sliced
> tomatoes, sliced
Cut zucchini in very thin slices with a knife or on a mandolin. Set aside.
To make the cashew cheese, place the cashews, garlic, lemon juice and nutritional yeast in a food processor. Add 3 tablespoons of water or as little as necessary, and blend until smooth. Season with salt and pepper.
To make the broccoli pesto, place the broccoli and sun-dried tomatoes in a food processor. Add 5 tablespoons of water or as little as necessary, and blend until smooth. Season with salt and pepper.
Assemble the lasagna by layering a zucchini noodle, cheese, pesto, mushrooms, tomatoes and any other ingredients you’d like. Top with a zucchini noodle.
Makes 2 servings.
Adapted from One Green Planet.