First off, apologies for the quality of the photo… I only had my phone with me to snap a shot. I’ve had many a raw lasagnas in restaurants and most of the time very good and very filling. I wanted to make mine, still satisfying, but a little lighter. I also wanted to highlight the flavors of each ingredients as opposed to making a smashed pile. I assembled each lasagna individually on the plates to avoid messing cutting when serving. This recipe does take a good deal of prep time, but because you’re not cooking it for 30-40 mintues, think of all the time it actually saves 🙂 By the way, the sun-dried tomato sauce turned out so good I think I’m going to incorporate it into some of my “cooked” cooking as well!
And ps I made this for my meat-loving very skeptical Mom and Dad and they both enjoyed it!
2 zucchini, thinly sliced lengthwise
1 yellow squash, thinly sliced lengthwise
3-4 cups of fresh spinach
8 mushrooms, sliced
Sun-Dried Tomato Sauce
1 3.5 oz. package of halved dried tomatoes
3 roma tomatoes
2 cloves of garlic
1/2 tsp. dried oregano
water if needed
Blend all the ingredients in a food processor or blender till smooth. Add water by the tablespoon as needed.
about 2 oz. or a big handful of fresh basil leaves
1/8 cup pine nuts (or raw almonds)
1 clove garlic
1 tbsp. water
Blend all the ingredients in a food processor until fine.
1 cup of cashews, soaked in water for 1 hour and drained
1/4 cup nutritional yeast
1 tbsp of fresh chopped parsley leaves
1/2 cup water
Blend all the ingredients in a food processor.
To assemble: Lay 3 slices of zucchini on the plates. Follow with a layer of tomato sauce. Next, the spinach, then lay 3 slices of yellow squash going the opposite way of the zucchini. Next is the cashew mix, then the mushrooms, followed by the last layer of zucchini laid the opposite of the yellow squash. Top off each lasagna with an extra dollop of tomato sauce and finish with some sliced basil.