Raw Lasagna

This colorful raw vegan classic with nut “cheese” and Mediterranean flavors is full of nutrients from carotenoid antioxidant-rich tomatoes and spinach to immune-boosting avocados, and is a perfect overall support to the chakra system. It's also great for summer dining!

 raw lasagna

SPECIAL EQUIPMENT

mandolin

ZUCCHINI/COURGETTE LAYER

2–3 small zucchini/courgettes

¼ cup/60ml olive oil

1 teaspoon sea salt

1 tablespoon chopped oregano

TOMATO LAYER

1 cup/150g sun-dried tomatoes

5oz/150g tomatoes

1 sprig fresh oregano, leaves only

1 teaspoon thyme leaves

1 tablespoon olive oil

1 teaspoon chopped basil

1 garlic clove

SPINACH AND AVOCADO LAYER

1 ¾ cups/50g spinach, torn

2 avocados

juice of ½ lemon

sea salt and freshly ground black pepper

NUT CHEESE LAYER

1 cup/140g macadamia nuts, soaked in water overnight and drained

½ cup/70g pine nuts

1 tablespoon nutritional yeast

1 teaspoon nutmeg

¼ cup/60ml water

sea salt and freshly ground black pepper

GARNISH

4 sprigs of basil

4 teaspoons pine nuts

1 ½ cups/175g mixed, herbed, or chili-infused olives

SERVES 4

 

It is best to prepare all the layers of the lasagna before assembling on 4 individual plates.

Begin with the zucchini/courgettes. Remove the ends, then slice thinly using a mandolin. Place in a dish. Mix the olive oil with the salt and oregano, pour over the zucchini/ courgettes, and leave to infuse for about 10 minutes while you prepare the remaining layers.

Prepare the tomato layer by processing all the ingredients together until combined, then set aside in a small bowl.

Repeat with the spinach and avocado layer, and also the nut cheese layer, processing the ingredients together and setting aside in separate bowls. Assemble on four individual serving plates. Begin with a layer of three overlapping slices of zucchini/courgette, using paper towels to remove any excess oil. Follow with a thin layer of the tomato mixture, followed by the spinach and avocado, and finally the nut cheese. Repeat all four layers, then finish with a layer of zucchini/courgette.

Garnish with sprigs of basil, a scattering of pine nuts, and a small pot of mixed olives on the side.

 

For more recipes to help balance your chakra, check out The Chakra Kitchen by Sarah Wilkinson.

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