Italian | Mains | Vegan Recipes

Raw Vegan Lasagne

As unique and innovative as this vegan lasagna recipe is, it’s remarkably easy to make. You will need a dehydrator for the secret red sauce but if you don’t have one you can still make the recipe. And the ‘sausage’ is just brilliant. I can’t tell you how much flavor explodes from the raw vegan lasagne recipe. I like the fact that it’s really delicious and visually pleasing, plus it’s really good for you. If you try this on out please let us know how you like it.

Raw Vegan Lasagne Recipe

For the stacks:

1 zucchini
1 yellow squash
1/2 c. fresh spinach
1/4 c. fresh basil leaves
EVOO, for garnish
s & p, for garnish

Directions:  Cut zucchini and yellow squash lengthwise, about 1/4″ thickness.  Tear spinach and basil into managable pieces, matching the lengths of zucchini and squash.  Set aside.

Fresh Tomato Sauce:

2 lbs cherry tomatoes, dehydrated*
1 shallot, cubed
1 small clove garlic
1/2 c. basil leaves
2 T. EVOO
juice of 1 small lemon
splash of red wine vinegar
1 t. agave
1/4 t. salt
1/8 t. pepper
sprinkle hot pepper flakes (optional)

Directions:  Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.

*To Dehydrate:  Half cherry tomatoes and mix with 1 t. EVOO and 1 t. dried Italian herbs (or 1 T. fresh). Dehydrate 12 hours at 105F.*

Lemon Pignoli “Ricotta:”

1/2 c. pine nuts, soaked 15 minutes and drained
zest and juice of 1 lemon
1 T. nutritional yeast
1/4 t. salt
1/8 t. pepper

Directions:  Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.

Walnut-Sage Pesto “Sausage:”

1 c. walnuts, soaked 30 minutes and drained
1/4 c. fresh sage leaves
a few fresh oregano leaves
2 T. EVOO
splash red wine vinegar
1/4 t. salt
1/8 t. pepper

Directions: Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.

To arrange lasagna stacks:

Lay zucchini and yellow squash slices down, alternating with the fresh tomato sauce, lemon pignoli ricotta, walnut-sage pesto sausage, fresh spinach, and fresh basil.  The quantity per layer can depend on your own personal taste.  Following the pictures as a guideline, this recipe will yield 4 stacks.

Garnish with EVOO, salt, and pepper to taste.

This raw vegan lasagne recipe is adapted from a recipe by the Bare Root Girl who created the original and the photos. Be sure to visit her site for more amazing recipes and tips!

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