EASY RAWGANIC VEGAN LASAGNA

This lasagna is one of my favorite personal creations. When I set out to create lasagna recipes (I have several!), I really wanted to create high raw low fat version. The raw versions I’ve seen and tasted in restaurants almost always have nut-based fillings in the middle, and the “noodles” are almost always soaking in unhealthy oils.

On the other hand, a lot of the cooked versions of vegan lasagna rely heavily on fake vegan ricotta, other fake cheeses and again, are over-fat. Strictly raw vegetable based lasagnas can be tasty, but taste more like a bunch of vegetables made to “look” like lasagna, but not really “taste” similar, and were not something my whole family (husband and kids included) would be satisfied with. So I developed this high raw low fat lasagna using raw veggies, white bean hummus based filling, and very little oil overall. I hope you love it as much as we do!

Although it may seem like a long list at first, you will soon see that this lasagna is super easy to make and assemble. You can use organic pre-made tomato sauce to make it even quicker, but to be honest, this raw tomato sauce whips up in literally one minute. The noodles take about 2 minutes to cut on the mandoline, and the hummus about another 3 minutes. And the marinated veggies, about 2 minutes. Assembly is about 5 minutes total for two individual servings. So overall, this entire meal can be from fridge to table in under 15 minutes.

Ingredients

LASAGNA NOODLES

3-4 zucchini sliced thin on mandoline or with knife

SPINACH BASIL HUMMUS FILLING

2 cups Spinach
1 tbsp basil dried
3 cloves garlic
1 can white beans rinsed and drained
2 tbsp coconut oil melted
1/4 cup water
1/4 cup fresh lemon juice
2 teaspoons Himalayan Salt

TOMATO SAUCE

1/2 lemon Juice from
1 garlic clove
1/3 cup sun-dried tomatoes
1 tomato
2 dates pitted
1/4 cup water

MARINATED VEGGIE LAYER

1 cup mushrooms sliced thin
2 tomatoes sliced thin
2 tablespoons Tamari
1 tablespoon coconut oil
1/2 teaspoon Himalayan salt
1 tsp Himalayan Salt
2 tsp Basil

MARINATED VEGGIES
Slice the mushrooms and tomatoes and put in a bowl. Toss with tamari, coconut oil, and salt. Saute in a pan on medium until mushrooms are slightly soft. Or, skip this step and use raw. An alternative is to use your dehydrator to tenderize the vegetables while you prepare the rest of the lasagna. Just place the bowl of marinated vegetables in the bottom of your dehydrator and warm at 105f until done with the remainder of the preparation.

TOMATO SAUCE
You can always use store bought organic sauce to save time! If you have the time, this sauce whips up in literally one minute. It is so easy. Just throw the tomatoes, garlic, salt, sundried tomatoes, dates, water and basil into your blender and blend until smooth!

ZUCCHINI PASTA
Cut your zucchini very thin on a mandoline or with a very sharp knife.

SPINACH BASIL HUMMUS
In the bowl of a food processor, place the spinach leaves, garlic, white beans, melted coconut oil, salt, basil, water, and lemon. Puree until smooth. Set aside.

ASSEMBLE:
Layer the pan with zucchini noodles, Spinach Basil Hummus, Tomato Sauce and repeat.

Enjoy! And if you’d like more Nutritionist guidance, with meal plans that cover you for a whole week, be sure to take advantage of our meal plan offerings at www.rawfoodmealplans.com