Raw Vegan Lasagna
with pine nut ricotta, pistachio pesto, and rich tomato sauce
Pine Nut Ricotta
2 C raw pine nuts, soaked 1 hour
2 T fresh lemon juice
2 T nutritional yeast
1 t salt
6 T pure water
Place pine nuts, lemon juice, nutritional yeast, and salt in the food processor. Pulse until thoroughly combined. Gradually add the water, a little at a time, and blend until the mixture looks much like ricotta cheese. Set aside.
Pistachio Pesto
2 heaping C well-packed fresh basil leaves
2/3 C unsalted raw pistachios
1/3 C extra virgin olive oil
2 cloves garlic
1 t salt
Pinch of freshly ground black pepper
Place all ingredients into the food processor and process until well combined. Set aside.
Rich Tomato Sauce
1 ½ C sundried tomatoes, soaked in water a couple hours (do not soak if they come already soaked in oil)
2 medium tomatoes, diced
½ small sweet onion, diced
2 T fresh lemon juice
¼ C extra virgin olive oil (less if using sundried tomatoes soaked in oil)
4 t raw agave nectar or honey
2 cloves garlic
2 t salt
Pinch of red pepper flakes
Squeeze as much of the water (or oil) as you can from the sundried tomatoes. Place all ingredients into a blender and blend until very smooth. Set aside.
Lasagna “Noodles”
3 medium zucchinis (peeling is optional), ends cut off and sliced lengthwise in very thin, 3-inch lengths (I use a mandoline slicer)
2 T extra virgin olive oil
1 T chopped fresh oregano
1 T chopped fresh thyme
Pinch of salt
Pinch of freshly ground black pepper
Gently toss the zucchini “noodles” in the olive oil, oregano, thyme, salt, and pepper.
Lasagna “Meat”
3 medium tomatoes, sliced thinly
Garnish
Fresh basil leaves
Assembly
Layer 1 Zucchini Noodles
Layer 2 Tomato Sauce
Layer 3 Dollops of Pine Nut Ricotta and Pistachio Pesto
Layer 4 Tomato Slices
Continue layering until all ingredients are used up. Top with Basil Leaf garnish.
This can be made in a casserole dish or on individual plates. I use room temperature ingredients and serve the lasagna room temperature. (Do not cook it!)
This lasagna recipe was inspired by a similar recipe in the book Raw Food, Real World.
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