Tag Archives: rawvegan

This raw vegan lasagne is a feast for the senses! It’s so rich and decadent, it will make you scream for more!

This is me (on the left) with my friend & yogi sis Victoria, celebrating New Year’s Eve with some delicious food: A Raw Vegan Lasagne with 5 layers and 4 sauces ( Walnut Bolognese, Basil Pesto, Marinara and Macadamia Cheese sauce),  Cuban food ( black beans with garlic rice and vegan “ropa vieja” made with jackfruit) and Raw Date Energy Truflles.

 This recipe was slightly adapted from Russel James, aka The Raw Chef

Raw Vegan Lasagne with Walnut Bolognese, Basil Pesto, Marinara and Raw Macadamia Cheese sauce.

2016-01-06 15:09:24

Yields 12

Write a review

Save Recipe

Print

Layer 1 - Walnut Bolognese Sauce

1. 1/2 cup of walnuts, soaked 1 hour or more
2. 1 cup of sun-dried tomatoes
3. 2 teaspoons of dried oregano
4. 2 teaspoons of dried sage
5. 1 tablespoon of tamari
6. 1 tablespoon of extra-virgin olive oil
7. Combine all the ingredients of in the food processor and set aside.

Layer 2 - Basil Pesto Sauce

1. 2 cups of basil leaves
2. 3/4 cups of pine nuts
3. 3 tablespoons of extra-virgin olive oil
4. 1 garlic clove
5. 1 tablespoon of lemon
6. a pinch of salt.
7. Combine all the ingredients of in the food processor and set aside.

Layer 3 - Marinara Sauce

1. 1 1/2 cup of sun-dried tomatoes
2. 2 cups of cherry tomatoes
3. 2 pitted dates
4. 2 garlic cloves
5. 1 tablespoon of dried oregano
6. 2 tablespoon of extra-virgin olive oil
7. 2 tablespoons of fresh squeezed lemon juice
8. Combine all the ingredients of in the food processor and set aside.

Layer 4 - Macadamia Cheese Sauce

1. 1 cup of macadamia nuts, soaked for 4 hours
2. 1/2 cup of pine nuts
3. 1 tablespoon of fresh lemon juice
4. 1 tablespoon of nutritional yeast
5. 1 tablespoon of fresh parsley
6. 1 tablespoon of fresh thyme
7. 1/2 cup water, as needed
8. a pinch of salt
9. Combine all the ingredients of in the food processor and set aside.

Layer 5 - Marinated Spinach layer

1. 6 cups torn spinach
2. 5 tablespoons of dried oregano
3. 1 teaspoon of extra-virgin olive oil
4. a pinch of salt
5. Place all ingredients in a bowl to marinate and wilt for 1 hour or longer.

Instructions

1. Cut the zucchini lengthways into 2 mm strips, using a mandolin or a sharp knife.
2. In a deep-dish baking pan, assemble the lasagne by alternating layers of zucchini with walnut bolognese sauce, basil pesto, marinara and macadamia cheese.
3. Finish with a layer of marinated spinach
4. Place the dish in the fridge for several hours until it firms up.
5. Serve with cherry tomatoes, basil and pine nuts. Buon Appetito!

Notes

1. This recipe keeps well in the refrigerator for 3-4 days.
2. Hint: It tastes better the second day, if you can resist not eating it all the first day!

Sunshine & Kale http://sunshineandkale.com/