I never realized (until I made this recipe) that HOT DANG am I good at this preparing meals thing:) I seriously felt so amazing cooking this weekend, and back in my element. The results.... This amazing raw vegan lasagna.
This delicious lasagna is layered with fresh Raw veggies from the farmers market, and has 3 different sauces; marinara, pesto, and cashew cheese. All brought together to create a flavorful and delicious (and of course nutritious) meal.
A) First we are going to make the cashew "cheeze"
1. Measure 1 1/2 c of raw cashews and pour in to Vitamix.
7.Blend on low, then on high until creamy.
8. Pour in a small bowl and place to the side.
2. Add in 5-6 sundried tomatoes.
3. Pit, then place in 5-6 mejool dates.
6. Add in salt and pepper to taste.
7. Blend in Vitamix on low then high until thick and smooth.
C) Next, we are making the pesto sauce in a clean Vitamix.
7. Pour in to a bowl and place to the side.
1. Thinly slice 1-2 zucchini long ways.
2. Lay zucchini slices along lasagna pan, covering as much of the pan as you can.
3. Lay a bunch of basil on top of the zucchini to close the holes.
4. Pour over your 1st layer (one of your 3 sauces). I chose the marinara.
5. Cut your squash long ways in thin strips.
6. Place your thin strips of squash long ways on top of your sauce.
7. Pour your next layer of sauce on top of the squash. I chose to spread on my pesto.
8. Cut your portobello long ways (so the mushroom stays wide) in to thin strips.
9. Place mushrooms on top of sauce, covering the sauce completely.
11. Cut in to thick slices, serve on a plate and enjoy!
Vegan or not, this recipe is absolutely yummy!
Looks delicious!!!! The dates in the marinara is the key!! I have had so many raw spaghetti and lasagnas and as soon as we started adding that sweetness to the sauce- it took it to a whole new level.