Raw-lasagna-image

Feeling peckish? This raw lasagna with cashew cheese and broccoli sun-dried tomato pesto from This Rawsome Vegan Life is ideal for an afternoon snack, lunch or light dinner. Instead of the usual post-lasagna heaviness, this version is packed with veggies and replaces the traditional pasta sheets with slices of zucchini. This dish serves 3–4.

INGREDIENTS

Lasagna noodles
1 zucchini

Cashew cheese
2/3 cup cashews
2 peeled garlic cloves
1 tbsp fresh lemon juice
1–2 tsp dried rosemary
2–3 tbsp nutritional yeast (optional)
salt and pepper, to taste
water, as needed

Sun-dried tomato and broccoli pesto
1/2 head of broccoli
2 tbsp sun-dried tomatoes
1 tbsp olive oil (only if your sun-dried tomatoes aren’t already stored in oil)
salt, pepper and dried herbs, to taste
water, as needed

Other layerings
mushrooms
tomatoes
basil leaves
sprouts

TO MAKE

  1. For the noodles, slice the zucchini on a mandolin or very thinly with a sharp knife. Set aside.
  2. To make the cheese, blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside.
  3. To make the pesto, blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.
  4. To assemble, layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll-ups too!