Who said lasagna needs pasta and mozzarella? Well, besides all of my Italian family ever. Let’s call this recipe the new generation of Italian cooking – raw, vegan, and way healthy. Recipe and image via This Rawsome Vegan Life.
Lasagna noodles:
1 zucchini
Cashew cheese:
2/3 cup cashews
2 peeled garlic cloves
1 tablespoon fresh lemon juice
1-2 teaspoons dried rosemary
2-3 tablespoons nutritional yeast (optional)
Salt and pepper, to taste
Water, as needed
Sun-dried tomato and broccoli pesto:
1/2 head of broccoli
2 tablespoons sun dried tomatoes
1 tablespoon olive oil (only if your sun-dried tomatoes aren’t already stored in oil)
Salt, pepper and dried herbs, to taste
Water, as needed
Other layerings:
Mushrooms
Tomatoes
Basil leaves
Sprouts
For preparation instructions, click here.
