Yesterday, we considered going bowling….
But decided to spend the afternoon in the kitchen instead!
On the menu, Raw Vegan Zucchini, Spinach, Tomato and Pesto Lasagna.
When Jonathan first suggested the recipe I was skeptical because my previous attempts to make similar dishes were watery and bland.
This lasagna was simply amazing.
It may actually be the best lasagna I’ve ever eaten.
A seriously bold foodie statement, but it’s true.
This meal is a true labor of love as it required ~2 hours of hands on prep work
But it was worth every minute.
Next time you’re in need of some culinary therapy, spend an afternoon in the kitchen making this.
Raw Vegan Zucchini, Spinach, Tomato, and Pesto Lasagna Recipe
Adapted from the now defunct Lavash.com by Jon Miller
Makes 12 servings
Nut Ricotta Cheese
Process all of the ingredients together adding as little water as possible until a fluffy consistency is achieved.
Process all of the ingredients, leaving the mixture slightly chunky.
Process all of the ingredients until smooth.
Process all ingredients, leaving the mixture slightly chunky.
Place all ingredients in a bowl and massage or stir vigorously until wilted.
Place the sliced zucchini in a large bowl and drizzle the olive oil overtop. Stir to coat evenly.
Lasagna Assembly: You will need to large or three medium casserole dishes
Serve immediately or refrigerate until meal time. Enjoy!
Raw Vegan Zucchini, Tomato, Spinach, and Pesto Lasagna Recipe Printable PDF
I would love to hear from you…
What are your favorite raw recipes?
P.S. I’m sorry to be slow at responding to comments and emails, our internet is out. Thank goodness for free Wifi at Starbucks!