ZUCCHINI LASAGNA // EASY RAW VEGAN RECIPE
Serves 2
Marinara Sauce
1 1/2 medium vine ripe tomato, chopped (heirloom work beautifully for this)
1 sun-dried tomato
1 tablespoon olive oil (optional)
1/4 teaspoon sea salt
Pinch of black pepper
1 teaspoon chives, dried or fresh
1 1/4 teaspoon nutritional yeast
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Cashew Ricotta
1 1/2 cups of cashews, soaked 1-2 hours, drained and rinsed
2 tablespoons lemon juice + more to taste
1 tablespoon nutritional yeast
1 teaspoon sea salt
Black pepper to taste
Fresh herbs as desired
Lasagna
1 medium zucchini, washed and sliced thinly lengthwise
2 medium tomatoes, cut into 1/4” slices
1 cup cashew ricotta (se recipe above)
1/2 cup fresh basil leaves
1 tablespoon nutritional yeast (for garnish)
Sea salt (for garnish)
Drizzle of olive oil (for garnish)
To make the Marinara Sauce, add all the ingredients of the sauce to a food processor and pulse until a chunky sauce is formed. Season to taste with sea salt and black pepper, and add chopped fresh herbs if desired.
To make the Cashew Ricotta, soak the cashew for about 1-2 hours, and then discard the water and rinse until the water runs clean. Add the soaked cashews to a food processor and add the water, nutritional yeast, sea salt and black pepper. Process until the cashews are creamy and smooth. Add herbs at the end if desired. Simply mix them in!
To build the lasagna, place 2 of the thin zucchini slices next to each other lengthwise, overlapping the long edge slightly. Top with some of the marinara sauce and then a layer of the cashew ricotta. Add two slices of the tomato to cover the cashew ricotta. Add another layer of the zucchini on top of this, and then repeat. Top the Lasagna with a final layer of marinara and cashew ricotta, and garnish with fresh basil and nutritional yeast.
Serve immediately. If the sauce starts to release a lot of liquid, you can soak up some of the excess liquid with a paper towel or clean kitchen towel.
// S U B S C R I B E.
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// MODERN RAW COOKBOOK.
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// F O L L O W.
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// RACHEL.
I’m Rachel and I’m a professional vegan chef. I love sharing super-healthy, low fat, high raw recipes, and some cooked vegan recipes! I currently blog at www.rachelcarr.com, and work as a freelance vegan recipe developer, food photographer and content creator.
**Disclaimer: This video is not sponsored.
