Gluten Free/ Lunch & Dinner/ RAW/ Summer Recipes

Refreshing RAW Vegan Lasagna

Raw Vegan Lasagna

Need something refreshing?
Try this for your next meal!


This is FullyRawKristina’s new recipe for her Raw Vegan Lasagna, with my twist to it.  This recipe utilizes delicious and powerful herbs such as Dill, Basil, Parsley, Cilantro, Thyme, Oregano, even my favorite Kale leafy green.  Be warned, it does not taste like a typical cheesy gluten filled lasagna, but rather a delicious and flavorful over-the-top salad combination.  There are layers of layers of different blended sauces of all of the creamiest and richest flavors of different fresh vegetables and herbs that make up the splendid taste of this meal.  It truly comes out to be an expensive looking high class meal, but anyone can enjoy it with the right equipment!  So this is my take on her recipe…

Note: Kristina is working with equipment like a Vitamix. If you have a Vitamix, this recipe will be SUPER quick to blend all of the ingredients up.  
I do not own an expensive or fancy food processor/blender, so it took me longer, but it still works well and comes out great:)

Raw Fresh Vegan Lasagna

Refreshing RAW Vegan Lasagna

Print Recipe
Serves: 6 Cooking Time: 20 Minutes

Ingredients

  • Mandolin sliced 2 Zucchinis
  • ZESTY FILLING SPREAD:
  • 1 Big Bunch of Arugula
  • 1 Bunch of Parsley
  • 1 Bunch Cilantro
  • 2 Diced Green Onions
  • 1 Bunch Kale
  • MARINARA:
  • 4 Cups Cherry Tomatoes
  • Oregano
  • Basil
  • Thyme
  • Dill
  • PINE NUT CREAM:
  • 2 Zucchinis
  • 1/2 Cup Raw Pine Nuts
  • 4 Cloves Garlic
  • OPTIONAL TOPPINGS FOR FLAVOR:
  • Sea Salt
  • Cayenne Pepper
  • White/Black Pepper
  • 1 Cup Cherry Tomatoes (cut in half).
  • Daiya Cheese
  • Olives

Instructions

1

Slice 2 Zucchinis with a mandolin, or cut by hand.

2

Process all ingredients for 'Zesty Spread Filling' in a food processor until it is fine. Set aside in a bowl.

3

Blend 'Marinara' ingredients in blender (or vitamix) until smooth like a thick sauce. Set aside.

4

Process ingredients for 'Pine Nut Cream' into food processor (or vitamix) until creamy. Set aside.

5

Grab a large casserole dish and assemble sliced zucchinis covering the bottom as the first layer. Sprinkle Salt/Cayenne/Pepper (optional). Spread each layer on individually in your preferred order (ex: Pine Nut Cream, Zesty Spread Filling, Marinara, Zucchini's, repeat) adding light Salt/Pepper to each layer. Once filling ingredients run out, top the lasagna with your last layer of Zucchini and cover the top with the sliced Cherry Tomatoes, Olives, and Daiya cheese (optional) for more flavor.

6

Cut in and eat!

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2 Comments

  • Reply
    Traditionally Modern Food
    July 7, 2014 at 5:12 pm

    Delicious.. Vegan version looks yummy

  • Reply
    The Best Vegan Lasagna Ever!! – Nina's Vegan Recipes
    November 1, 2016 at 9:57 pm

    […] my mothers famous vegetable lasagna..nothing can top that).  And completely guilt free!!  I made a raw version of this before, but I truly like this one […]

  • Leave a Reply to Traditionally Modern Food Cancel reply