Ingredients

For the "noodle" layers:

2-3 medium zucchinis

6-8 button or cremini mushrooms

1 large beefsteak tomato (or a couple smaller tomatoes like roma)

For the pesto filling:

1 1/2 cups nuts of your choice (I like walnuts, or a mix of cashews and sunflower seeds)

1 cup packed fresh basil

2-3 cloves garlic

2 Tbsp olive oil

1/4 cup water

For the tomato sauce

1/4 cup sundried tomatoes, soaked

1 large beefsteak tomato

pinch sea salt

Recipe Directions

For the "noodle" layers:

Cut the zucchini into long thin slices. Thinly slice the mushrooms and tomato.

For the pesto filling:

Grind the nuts in your food processor, then add the other ingredients and puree until smooth-ish (I like mine about the texture of ricotta).

For the tomato sauce:

Scrape the pesto filling from the food processor but don't bother washing the processor out. Chuck in the sundried tomatoes and the beefsteak tomato (chop it up a bit first), and blend until smooth. Salt to taste.

Assembly:

In a 9x9 baking or casserole dish, put down a single layer of zucchini slices, making sure there are no gaps between slices. Spread with half of pesto filling. Layer on top: the tomato slices, then more zucchini, then the rest of the pesto, then the mushrooms, and finally the rest of the zucchini. Pour the tomato sauce over top.

Voila! If you like, you can warm this up for a little while in a dehydrator, or in a toaster oven on its lowest setting. I like it just as much at room temperature.

Birdpooped's Thoughts

By birdpooped

A simple raw lasagna that you can easily whip up in under 15 minutes. My cooked omnivore boyfriend devours this. Ought to serve four people but we like it so much it's usually gone in one sitting between the two of us. Doesn't necessarily taste just like "regular" lasagna, but it tastes damn good!

Sorry for my terrible food photography.

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Comments

Top voted

Mar 23, 2013

34 votes
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raw pumpkin's Review

Easy Rawsagna
4
4 out of 5

This was the first raw meal I ever made. I recommend making it and letting it set overnight. The natural juices in the rawsagna mix and marinate so well that way.

Next time, I'm going to try to make it with spinach in place of zucchini.

Thanks for the recipe!

intheraw13

Mar 18, 2013

30 votes
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JUst tried this last night and it was awesome! Thanks for the recipe. :)

birdpooped

Mar 04, 2013

25 votes
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Thanks for commenting! I guess I should have considered that not everyone likes garlic as much as I do, haha.

All

Mar 23, 2013

34 votes
+
Vote up!
-
Vote down!

raw pumpkin's Review

Easy Rawsagna
4
4 out of 5

This was the first raw meal I ever made. I recommend making it and letting it set overnight. The natural juices in the rawsagna mix and marinate so well that way.

Next time, I'm going to try to make it with spinach in place of zucchini.

Thanks for the recipe!

Top Voted

intheraw13

Mar 18, 2013

30 votes
+
Vote up!
-
Vote down!

JUst tried this last night and it was awesome! Thanks for the recipe. :)

Top Voted

birdpooped

Mar 04, 2013

25 votes
+
Vote up!
-
Vote down!

Thanks for commenting! I guess I should have considered that not everyone likes garlic as much as I do, haha.

Top Voted

truth_inBeauty

Mar 02, 2013

12 votes
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This was my first time making raw lasagna, so thanks!

I thought the garlic was a bit strong, and that's only an issue cause I hate smelling like it the next day, but the taste was good, and overall it was really filling. :)

I didn't have mushrooms, so I put spinach down instead, but it was still a really good recipe I think.

Thank you!

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