Raw Vegan Lasagna

Raw Vegan Lasagna with Spinach Walnut Pesto and Walnut “Sausage”

serves 4

Ingredients:

• 1 medium zucchini, sliced thin lengthwise
• 1 tomato, sliced thin
• Marinara Sauce
• Spinach Walnut Pesto
• Cashew Cheese
• Walnut Sage “Sausage”

Marinara Sauce

• 1 clove garlic
• 1 cup sun-dried tomatoes, softened
• 1/4 cup olive oil
• 1/2 lemon, juice from
• 4 dates, soaked until soft and pitted
• 2 tablespoons water (if needed)
• 1 teaspoon italian spices

1.  With food processor running, drop garlic in and chop fine.

2.  Add remaining ingredients. Process until smooth.

Spinach Walnut Pesto

• 2 cloves garlic
• 3 cups spinach
• 1/3 cup olive oil
• 1/2 cup walnuts, soaked at least 6 hours, drained and dried
• 1/2 lemon, juice from

1.  With food processor running, drop in garlic.

2.  Add remaining ingredients and process until a paste is formed.

Cashew Cheese:

• 3/4 cup cashews, soaked overnight, drained
• 1 clove garlic
• 1 teaspoon lemon juice
• pinch Himalayan Salt and pepper

• 2 cups walnuts, soaked for at least 6 hours in fridge, drained and rinsed
• 1 teaspoon sage
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1 teaspoon fresh rosemary, chopped fine
• 2 tablespoons nama shoyu
• Himalayan salt and pepper to taste

1. Place all ingredients in food processor. 

2. Process until coarse crumb is achieved.

 

To make the rolls:

1. Place a strip of zucchini, cut length wise on the counter. 

2. Layer sauce, “cheese”,  pesto, and “sausage” only on 2″ of the strip next to the edge. 

3. Roll up and slice in half. 

Fill 2″ in from edge.

Roll up and cut in half with a serrated knife.