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Raw Vegan Lasagne with Pesto Layer

Name: Raw Vegan Lasagne with Pesto Layer
Cuisine: Italian
Ingredients: 500 g/18 oz zucchini; 1/2 cup of soaked cashews; 1/2 cup of soaked, blanched almonds; 1/2 lemon, juice; 2 tbsp nutritional yeast; salt, pepper; 1 avocado; 2 cups of tightly packed herbs or greens (such as basil, spinach, arugula, etc); 1 clove of garlic; 1 tbsp nutritional yeast; 1/2 lemon, juice; salt, pepper; 1/2 cup of chopped sun-dried tomatoes; 1 cup of halved cherry tomatoes; handful of fresh basil; 1 clove of garlic; salt, pepper; 1 tbsp pine nuts; 1 tbsp poppy seeds

Budget CookingCooking for KidsCooking for TwoVeganVegetarianEasy MealsGluten FreeHealthyHealthy lunchesWeight-LossDinnersLunchHeart-HealthyDiabeticDairy-freeGluten-freeItalianLasagnaKosherHalal

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Ingredients

500 g/18 oz zucchini

Cashew-almond layer

1/2 cup of soaked cashews
1/2 cup of soaked, blanched almonds
1/2 lemon, juice
2 tbsp nutritional yeast
salt, pepper

Pesto layer

1 avocado
2 cups of tightly packed herbs or greens (such as basil, spinach, arugula, etc)
1 clove of garlic
1 tbsp nutritional yeast
1/2 lemon, juice
salt, pepper

Tomato layer

1/2 cup of chopped sun-dried tomatoes
1 cup of halved cherry tomatoes
handful of fresh basil
1 clove of garlic
salt, pepper

To serve

1 tbsp pine nuts
1 tbsp poppy seeds

Preparation

Slice zucchini into thin strips
Blend cashews, almonds, lemon juice, nutritional yeast, salt, and pepper to make the cashew-almond layer
Blend avocado, herbs or greens, garlic, nutritional yeast, lemon juice, salt, and pepper to make the pesto layer
Mix sun-dried tomatoes, cherry tomatoes, basil, garlic, salt, and pepper for the tomato layer
Assemble the lasagne by layering the zucchini strips, cashew-almond mixture, pesto, and tomato mixture
Top with pine nuts and poppy seeds
Serve immediately or chill to set

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