Raw Vegan Lasagna

🛒 Ingredients

• Zucchini 900 g · 153 kcal
• Raw Cashews 200 g · 1106 kcal
• Lemon Juice 80 g · 18 kcal
• Nutritional Yeast 30 g · 114 kcal
• Garlic 20 g · 30 kcal
• Sun-dried Tomatoes 100 g · 213 kcal
• Fresh Tomatoes 400 g · 72 kcal
• Fresh Basil 60 g · 14 kcal
• Dried Oregano 2 g · 5 kcal
• Fresh Spinach 140 g · 32 kcal
• Extra Virgin Olive Oil 28 g · 248 kcal

👨‍🍳 Instructions

1. Prepare the zucchini noodles: Using a mandoline or vegetable peeler, thinly slice zucchini lengthwise into uniform strips for the lasagna layers.
2. Make the cashew ricotta: Combine soaked and drained cashews, lemon juice, nutritional yeast, a garlic clove, and a pinch of salt in a food processor until smooth and creamy.
3. Prepare the marinara sauce: Blend sun-dried tomatoes, fresh tomatoes, remaining garlic, basil, oregano, olive oil, and a pinch of salt until a chunky or smooth sauce forms, as preferred.
4. Assemble the lasagna: Layer a bed of zucchini noodles, then spread a layer of cashew ricotta, followed by marinara sauce and fresh spinach leaves in a baking dish.
5. Repeat the layering process until all ingredients are used, typically ending with a marinara layer and a sprinkle of fresh basil. Chill the assembled lasagna for at least 30 minutes to firm up before slicing and serving.