
Raw Vegan Vegetable Lasagne Stacks

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The simple vibrant taste sensations of this raw vegan lasagna are sensational. This recipe is a little more fiddly than some of my other quick easy recipes. But trust me, the extra 30 minutes you spend will be well worth it. If you make it with a few friends like I did, you can whip up this raw lasagna in about 45 minutes, which is less time than it takes to bake a conventional lasagna; and you get the added benefits of all of those fresh flavours and live enzymes. What I love about this raw vegan lasagna is the gorgeous colours. 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 lasagna. I have kept it very simple, as it is very rich. A bit of each sauce goes a long way! Roll this lasagna out at your next party and you won't be sorry. It is scrumptious and looks absolutely gorgeous.
ingredients
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serves: 6
sheets Raw Vegetable Lasagna and Filling
2 large zucchinis
3 yellow squash or yellow zucchini
6 large tomatoes
Raw Tomato Sauce
2 cups sundried tomatoes
1 cup chopped tomatoes (2 medium tomatoes)
1/4 cup cold pressed extra virgin olive oil
2 tsp fresh garlic
3/4 tsp Celtic sea salt
1 tsp dried basil
1/4 tsp red pepper flakes
Basil Pesto
5 cups tightly packed fresh basil leaves
1 1/2 cups raw macadamias soaked (this is optional)
1/2 cup olive oil
1 1/2 tsp Celtic sea salt
2 tbsp lemon zest
3 tbsp lemon juice
6 tbsp garlic
Macadamia Ricotta
2 cups raw macadamias soaked (this is optional)
3/4 cup - 1 cup filtered water for desired consistency
1/4 cup finely chopped cilantro / coriander
2 tbsp fresh lime juice
2 tbsp finely chopped serrano chilli (more or less depending on the heat of your chilli)
1 tbsp finely minced fresh garlic
2 tsp yellow mustard powder
1/2 tsp Celtic sea salt
Servings Per Recipe: 6
Amount per Serving
Calories: 947
- Total Fat: 88.2 g
- Saturated Fat: 13.5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1173.2 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 14.6 g
- Sugars: 20.7 g
- Protein: 14.8 g
preparation

comments
Mommy_loves_to_cook
April 11, 2012