Raw Vegan Lasagna Stacks

Recipe
comment
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Processor
    Processor

Delicious fresh food, my favorite peeps and Jane Austen. Does life get any better? This was certainly our motto last night, as five of my closest girl friends and I enjoyed a glorious Pride and Prejudice marathon; where we prepared some delectable food and watched the entire sensational six hours of the famous BBC production of Pride and Prejudice, starring the one and only Colin Firth.

Our dear friend Tara is moving back to Minnesota next month, and so Olivia, Mika, Liz, Gina and I decided to send her off in style, and merge our two great loves -- beautiful fresh food and Jane Austen. Olivia arrived at noon, and we hit the markets in search of our loot; where, unbeknownst to us, we bumped into one of my favorite reader's partners. This lovely guy checked us out, and asked what were making. He was a raw foodist and was sharing some knowledge about excessive consumption of cacao as he scanned my very large bag of raw cacao nibs, and even larger bag of raw cacao powder. I assured him I only consumed cacao for special occasions; and if a night with Mr. Darcy didn't qualify, I wasn't sure what did! Lol!

He then relayed this quirky conversation to Maddy, who had seen my post on Facebook. She put two and two together, deciding it was just too much of a coincidence, and shot me a message. Ha! I just love how small the world is sometimes. Maddy and I have never met. But she is one of my favorite readers and extremely knowledgeable about raw foods. I hope we get to uncook together one day.

But back to Pride and Prejudice! Olivia and I came home, dumped our bags, and rolled up our sleeves. Tara then arrived a couple of hours later, and dove right in as "chief cook and bottle washer", as we prepared some mint chocolate chip cookies, mango coconut balls, lemon and asparagus quinoa risotto, and this incredible raw lasagne that I'm sharing today.

We had a blast cranking up the Peter Gabrlel and reminiscing about Mr Darcy. Mika, Liz and Gina arrived between 5 and 6 and we were off, cheering as the famous intro music swept in and the credits rolled. With bubbly in hand, and lasagne on our laps, we decided to pace ourselves, knowing we were in for a long night of pure indulgent bliss. But as we were swept up in the euphoria of P&P hysteria, we threw all caution to the wind and decided to go the whole hog.

We were still going strong as we took a fifteen minute intermission to eject disc one and serve up some delicious sorbets and more mango balls! However, this rip snorting culinary enthusiasm waned somewhat as we hit midnight, rubbing our greedy bellies as we slid down the sofas in pleasure-induced comas that had me grabbing for ever last comforter and pillow in the house, and several glasses of lemon water as we cuddled up for the final thrilling hour of our Darcy-inspired delight. The only thing missing was my sister, who has snuggled up with me to watch this on more than a hundred occasions.

We had such a wonderful night, swishing, swooning, and chomping. The hit of the night (besides Mr Darcy) was these lasagne stacks.

I will warn your right out of the shoot that this recipe is a little more fiddly than some of my other recipes. But, the extra 30 minutes prep time is well worth the effort. The vibrant taste sensations are s'blended. If you make it with a few friends like I did, you can whip up this raw lasagne in about 45 minutes, which is less time than it takes to bake a conventional lasagne; and you get the added benefits of all of those fresh flavors and live enzymes.

What I love about this raw lasagne is the gorgeous color. You can layer it differently than what I have, and you could always add in some more raw vegetables to make it more substantial. Avocado, bell peppers and sprouts go really well inside this lasagne. I have kept it very simple, as it's really rich already. A little bit of each sauce goes a long way.

Mr Darcy or no Mr Darcy, roll out this lasagne for your next party and you won't be sorry.

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Raw Vegan Lasagna Stacks

Raw Vegan Lasagna Stacks

Serves 660 MINS

raw lasagna sheets and filling:

  • 2 large zucchinis

  • 3 long-neck yellow squash

  • 6 beef-steak tomatoes (or any large tomatoes)

tomato sauce:

basil pesto:

​macadamia ricotta:

  • 2 cups raw unsalted macadamias, soaked and drained
  • 2/3 cup filtered water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped green chile, plus more to taste
  • 1 teaspoon sweet white or chickpea miso paste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon Celtic sea salt, plus more to taste
  • 2 tablespoons finely chopped cilantro
  1. To make the raw lasagne sheets, hold a squash lengthways in your hand, and using a vegetable peeler and long downward strokes, gently shave off long strips. After the first few outer strips, the inner strips will be wider, and these wide strips are the best for pasta sheets. (Twist the narrow cuts into curls and use for garnish if desired.) The yellow squash have a lot more seeds, and you may find you only get good sheets with the outside layers.

  2. Cut the tomatoes into 1/4-inch large slices.

  3. Lay the vegetable strips and tomato slices on sheets of paper towel to soak up excess moisture while you make the sauces.

  4. To make the tomato sauce, throw all the ingredients in a food processor fitted with the s blade, and pulse until you get a rustic consistency.

  5. For the pesto, throw all of your ingredients into the food processor, and pulse until well combined.

  6. To make the ricotta, throw all of the ingredients (except the cilantro) into the food processor, and pulse until well combined and fluffy. Stir through the cilantro.

  7. To assemble the lasagna stacks, lay out six plates. On each plate: Lay 3 slices of zucchini side by side to make a wide rectangle lasagne sheet base. Use a palette knife to spread some red sauce on top of each base. Lay 3 slices of yellow squash or zucchini on top of the tomato sauce. Cover the tomato sauce with ricotta. Next, place two tomato slices on top of the ricotta. Lay 3 more pieces of zucchini to make another sheet of pasta on top of the ricotta. Spread a layer of green pesto, and top with two more slices of tomato. Garnish with large fresh basil leaves, and then drizzle the plates with olive oil.

  8. Serve immediately.

Photo by Trent Lanz and styling by Alicia Buszczak

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