Best 2 Raw Lasagna Zucchini And And Basil Cashew Cheese Recipes
**Raw Lasagna: A Symphony of Flavors and Textures**
Immerse yourself in the culinary delight that is raw lasagna, a masterpiece of flavors and textures that will tantalize your taste buds and nourish your body. This innovative dish features delicate zucchini sheets layered with a creamy basil cashew cheese, sun-dried tomatoes, and a vibrant pesto sauce. Each bite offers a symphony of flavors, from the earthy sweetness of the zucchini to the tangy zest of the tomatoes and the nutty richness of the cashew cheese, all harmoniously blended together. For those with a sweet tooth, the recipe also includes a decadent raw chocolate mousse, a perfect ending to this extraordinary raw lasagna experience.
RAW LASAGNA (ZUCCHINI AND AND BASIL CASHEW CHEESE)
This is inspired by Russell James Raw Lasagna recipe. It's a wonderful filling meal that everyone will love (even people who are brand new to raw vegan cuisine).
Provided by Emily Amarnick
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- "Zucchini ""Noodles"":.
- Using a Mandoline Slicer, slice zucchini into thin strips. Marinate ""noodles""in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes.
- Basil Cashew Cheese:.
- Drain soaked cashews. Places soaked Cashews, Garlic, Fresh Lemon Juice, Water, Basil, Nutritional Yeast and Salt and Pepper in a high speed blender or food processor and blend until well combined. (Stop and scrape down sides as needed.) Pour into separate bowl and set aside.
- Tomato Sauce:.
- Place Sun dried Tomatoes, Roma Tomatos, Salt and Pepper and a tsp of olive oil into your blender or food processor and blend until well combined. Add water if needed to thin it out.
- Assembly:.
- Line the base of your dish with zucchini strips, overlapping them slightly.
- On top of this, put down a layer of the basil cheese, and then the tomato sauce.
- Finish this with another layer of slightly overlapping zucchini strips.
- Repeat step 2, and add the final layer of zucchini with tomato sauce on top.
- Let the lasagna chill out in the fridge for a bit, so it's easier to cut into individual portions. If only making a few portions, feel free to assemble your lasagna on each plate instead.
- Garnish individual portions with black pepper and a sprig of basil.
Nutrition Facts : Calories 366.2, Fat 19.1, SaturatedFat 3.7, Sodium 323.5, Carbohydrate 39.7, Fiber 12.3, Sugar 14.6, Protein 20.5
RAW LASAGNA (ZUCCHINI AND TOMATO)
Zucchini and Tomato lasagna perfect for the raw or vegan dieter. Recipe a variation of Matthew Kenney of Pure Food and Wine's Zucchini and Green Zebra-Tomatoes Recipe.
Provided by Pam 5
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Lemon-Filbert "Ricotta".
- Place the filberts, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
- Tomato Sauce.
- Place all ingredients in a blender, and process until smooth.
- Basil-Pine Nut Pesto.
- Place all ingredients in a blender, and process until smooth.
- Lasagne.
- Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of "ricotta" and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.
Nutrition Facts : Calories 659.5, Fat 59.1, SaturatedFat 6.2, Sodium 1943.8, Carbohydrate 31.1, Fiber 9.8, Sugar 17, Protein 12.6
Tips:
- Use a mandoline slicer to thinly slice the zucchini. This will help to ensure that the lasagna is evenly cooked.
- If you don't have a mandoline slicer, you can use a sharp knife to thinly slice the zucchini. Just be careful not to slice your fingers!
- Soak the cashews for at least 4 hours, or overnight. This will help to soften them and make them easier to blend.
- Use a high-powered blender to blend the cashews until they are smooth and creamy. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the cashews for longer.
- Add nutritional yeast, garlic powder, onion powder, salt, and pepper to the cashew cheese. This will help to give it a cheesy flavor.
- Spread the cashew cheese between the layers of zucchini. You can also add other vegetables, such as spinach, mushrooms, or bell peppers, to the lasagna.
- Bake the lasagna in a preheated oven at 350 degrees Fahrenheit for 30-40 minutes, or until the zucchini is tender and the cashew cheese is melted and bubbly.
- Let the lasagna cool for a few minutes before slicing and serving.
Conclusion:
This raw lasagna is a delicious and healthy alternative to traditional lasagna. It is made with fresh zucchini, cashew cheese, and basil, and it is packed with nutrients. This lasagna is also gluten-free and vegan, making it a great option for people with dietary restrictions. If you are looking for a new and exciting way to enjoy lasagna, this raw lasagna is a great option.
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