Zucchini Lasagna: A Vegan Recipe To Make A Raw Zucchini Lasagna

Recipe

First course

Raw Vegan Zucchini Lasagna

Wether you follow a vegan or a raw food diet, here is an easy vegan recipe to prepare a raw zucchini lasagna, made with basil pesto and macadamia cheese

Ingredients

Zucchini 4 each, large

For the basil pesto

Basil 20 g, fresh
Pine nuts 70 g
Extra virgin olive oil 120 ml
Yeast flakes 6 g
Garlic 1/2 clove
Salt 1 pinch

For the tomato cream

Tomato 200 g
Sundried tomato 4 each
Extra-virgin olive oil 30 ml
Salt 1 pinch
Pepper 1 pinch
Brown sugar 1 pinch
Dried oregano to taste

For macadamia cheese

Macadamia nuts 150 g (not roasted, unsalted)
Yeast flakes 6 g
Salt 1 pinch
Lime 1 (juice only, filtered)
Water 50 ml (filtered)

Info box

Preparation time 50 m
Recipe category First course
Recipe yield 4

Preparation

For the macadamia cheese
Pour all ingredients in a blender and mix until a thick cream. Set aside.

For the tomato cream
Pour all ingredients into a blender and mix until creamy. Set aside.

For the basil pesto
 Pour all ingredients into a blender and mix until creamy. Set aside.

Wash zucchini and cut them into very thin slices.

Make lasagna alternating a layer of zucchini, a layer of macadamia cheese, a layer of zucchini, a layer of tomato sauce, a layer of zucchini, a layer of basil pesto. Keep the lasagna in the fridge and serve decorated with fresh basil and pine nuts.