Raw Vegan Lasagna

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Raw Vegan Lasagna

Serves: 16 Time: 01:00 Skill:

One of my favourite dishes, a true taste of Italy.

  • 16 zucchini (courgettes)
  • 48 plum tomatoes
  • For the avocado basil pesto:
  • 8 ripe avocado
  • 12 cups of fresh basil
  • and blend, once the nuts are crushed add the remaining ingredients. Slowly add a little water to help the blending – you want to keep it thick though.
  • 8 cup of spinach
  • 2.5 cup of pine nuts
  • 6 lemon
  • salt
  • water as needed
  • For the brazil nut cheese:
  • 4  a cup of brazil nuts
  • 16 tablespoons of nutritional yeast
  • 8 tablespoon of olive oil
  • 8 stick of fresh rosemary
  • 8 lemon
  • salt
  • water as needed
Start by making the brazil nut cheese. Combine the brazil nuts and the lemon juice in a food processor. Once this is done remove the mix from the blender and keep to one side. Then make the pesto by simply adding all the needed ingredients (juiced lemon, not whole, and, of course, remove the avocado from its skin, too!) into the processor and blending with a little water until smooth and creamy. Place to one side. Use a sharp knife to slice the zucchini first in half and then cut very thin slices from the two halves. Cut the tomatoes into thin slices. Once everything is ready assemble the lasagnes – place a layer of zucchini noodles on the bottom, then add a layer of cheese followed by tomato slices and then pesto. Then repeat each layer one more time, finishing by sprinkling a few pine nuts on the top for decoration.
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