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raw lasagna
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Vegan Zucchini Lasagna

Raw or baked, this zucchini lasagna brings together all the fresh flavors you'd expect to taste in Italy.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Main Course
Cuisine: Italian
Keyword: cashews, mushrooms, spinach, tomatoes, zucchini
Servings: 6
Author: Chef Kim

Equipment

Ingredients

Marinara Sauce:

  • 1 ½ C sun-dried tomatoes soaked in water until soft
  • 2 dates soaked with tomatoes
  • 2 cloves of garlic
  • ¼ cup red onion
  • 2-3 cups fresh tomatoes chopped
  • ½ Tbs dried basil or ¼ cup fresh
  • ½ Tbs dried oregano
  • 2 Tbs olive oil
  • 1 Tbs lemon juice
  • 1 Tbsp coconut aminos or Braggs
  • 1/2 tsp sea salt

Nut Ricotta

  • 2 C cashews or almonds soak for 1 hour, use blanched if desire no skins
  • 1 Tbs Lemon juice
  • 2 Tbs nutritional yeast
  • ½ yellow pepper chopped
  • 1 small garlic clove minced
  • Dash of nutmeg
  • 1 tsp sea salt
  • ½ cup water as needed
  • 2 Tbs fresh parsley

Spinach and Mushroom Layer

  • 3 C spinach torn or chopped
  • 8 oz mushrooms chopped fine
  • 1 Tbs olive oil
  • ½ tsp sea salt

Zucchini Noodles

  • 4 Zucchini, medium sized, sliced lengthwise use mandolin
  • 2 Tbs olive oil
  • 1 tsp salt

Pesto

  • 2 cups basil or 1/2 spinach
  • 1 Tbsp lemon juice
  • 1 garlic clove
  • 1/2 tsp salt
  • 1/4 cup walnuts, pecans, pine nuts or hemp seeds
  • 1/2 cup olive oil

Instructions

For Marinara

  • Combine all the marinara ingredients in a blender and blend until smooth

For Nut Ricotta

  • Add all ingredients except the parsley to food processor and blend until smooth adding water as needed to achieve fluffy consistency. Stir in the parsley.

For Spinach and Mushroom Layer

  • Chop the spinach and mushrooms. I like to put them in a food processor and pulse until finely chopped.
  • Mix together spinach and mushrooms in a bowl, add salt and oil and massage to soften and wilt.

For Zucchini Noodles

  • Slice zucchini lengthwise to 1/4 inch thickness using a mandolin. Lay on a parchment lined sheet pan.
  • Brush zucchini with oil and sprinkle with salt, let marinate for approximately 10 mins.

For Pesto

  • Add all except the oil to a blender or food processor, start on low and as it blends, pour in the oil through the lid hole. Otherwise add everything and blend, stopping to scrape the sides and push ingredients toward the blades. Blend again until a smooth consistency is reached.

For Assembly:

  • Line base of casserole dish with zucchini strips, slightly overlapping
  • Spread half of the cheese mixture over zucchini, then layer ½ the spinach and mushrooms, followed by 1/3 of the marinara, dollop with pesto and another layer of zucchini.
  • Repeat layers, finishing with Marinara. Add pesto to garnish the top.
  • To eat it raw, refrigerate for a couple hours to firm up a bit before slicing.
    You can make individual raw lasagnas on a plate by using two slices of zucchini as the base and layering the ingredients on top. Top it with pesto and tomato slices.
  • To Bake, heat oven to 350℉, and cook for an hour.
  • Store leftovers, refrigerated for up to 4 days.

Notes

You can ferment the cheese, if desired, by blending almonds, water and one teaspoon of miso or ½ teaspoon of probiotic powder. Let the mixture sit for 8-12 hours in strainer lined with cheesecloth, placed over bowl. Cover with a paper or kitchen towel. The fermenting will cause air bubbles in the almond mixture and a little tartness. Layer in the lasagna.
If making the lasagna raw, you will notice liquid build up in the pan as it sits. The zucchini and tomatoes will release liquid over time.  Spoon off the liquid or don't worry about it.