Raw Lasagna (Vegan, Plantbased, Gluten-Free) + 5 more RAW Recipes
Updated: Jan 11, 2020
(Adapted & Modified from one of my raw faves FULLY RAW KRISTINA)
Ingredients for Zucchini Pasta: Mandolin sliced 5-7 zucchinis (or yellow squash)
Ingredients for Pesto Filling: 3 cups of arugula 1-2 cups parsley 1 bunch cilantro or basil 1-2 diced green onion 1 small bunch spinach 3-4 de-stemmed Swiss Chard leaves 2 tbsp extra virgin olive oil or raw coconut oil 1 tbsp nutritional yeast 1/3 tsp celtic sea salt
(Process all ingredients in a food processor until it becomes as shown in the video).
Ingredients for Raw Chard Marinara: 4 cups of tomatoes Remaining stems of Swiss Chard Oregano Basil Thyme Dill
Blend all ingredients until smooth like marinara. *Optional: fold in chopped olives.
Ingredients for Cream Sauce: 1 zucchini Half cup of walnuts or cashews 1 bunch cilantro (or basil) 1 small clove of garlic 1/2 juice of 1 fresh lemon 1 tbsp nutritional yeast 1/3 tsp celtic sea salt 3 tbsp extra virgin olive oil
Blend and make delicious cream sauce.
Layer lasagna and let sit in glass pan in fridge for a an hour to set. Top with sliced cherry tomatoes, sliced olives, thinly sliced green onions, and/or baby sunflower sprouts. DIVINE!
**Check out these other RAWMAZING, EASY, RECIPES: (click below)
5 Simple Raw Vegan Recipes to Try at Home
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