Ingredients
Nut Cheese
2 cups raw cashews, soaked 4 hours or more
1 cup pine nuts
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon salt
½ cup water as needed
Tomato Sauce
2 cups sun-dried tomatoes, soaked 2 hours or more
2 soft dates
2 cloves garlic
¼ small onion chopped
2 cups tomato, seeded and chopped
1 tablespoon dried oregano
2 tablespoons olive oil
2 tablespoons lemon juice
Basil Pesto
2 cups tightly packed basil leaves
½ cup pistachios
3 tablespoons olive oil
1 teaspoon salt
1 tablespoon lemon juice
Spinach
6 cups torn spinach
1 teaspoon olive oil
¼ teaspoon salt
Assembly
5 medium courgettes (zucchini), cut lengthwise and marinated in ½ teaspoon of salt and ½ teaspoon olive oil for 10 minutes
Pinch of black pepper
Basil for garnish
2 Tomatoes cut in half and sliced
Recipe Directions
Cheese
Process all ingredients together, adding as little of the water as possible, until a fluffy consistency is achieved.
Tomato Sauce
Process in a food processor until smooth.
Pesto
Process all ingredients, leaving plenty of chunkiness!
Spinach
Place all ingredients in a bowl to marinate and wilt for 1 hour or longer.
Line the base of your dish with a layer of the courgette strips, overlapping them slightly.
On top of this, put down a layer of cheese, then tomato sauce, sliced tomatoes and finally the pesto on top.
Finish this with another layer of slightly overlapping courgette strips.
Repeat step 2, but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
Placing the whole dish in the fridge for several hours will firm it all up slightly, which will make it easier to cut into portions.
Garnish individual portions with black pepper and a sprig of basil.
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Comments
Top voted
ginaf
Nov 07, 2016
ginaf's Review
The Best Raw Lasagna
Perfection!!
All
ginaf
Nov 07, 2016
ginaf's Review
The Best Raw Lasagna
Perfection!!
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