This lasagna makes a wonderful light lunch or dinner, while still being substantial enough to fill you up. The nuts and nutritional yeast (a nutty flavored deactivated yeast, full of protein and B-vitamins) provide a substantial amount of protein, while the veggies and citrus both vitamins and flavor. Lots of flavor. This dish is also a great way to get your kids involved with the stacking process and educate them about the benefits of eating fresh veggies.
Serves: 4
For the stacks:
1 zucchini
1/2 c. fresh spinach
1/4 c. fresh basil leaves
EVOO, for garnish
s & p, for garnish
Directions: Cut zucchini lengthwise, about 1/4" thickness. Tear spinach and basil into managable pieces, matching the lengths of zucchini. Set aside.
Fresh Tomato Sauce:
2 large tomatoes sliced
1 shallot, cubed
1 small clove garlic
1/2 c. basil leaves
juice of 1 small lemon
splash of red wine vinegar
1 t. agave (or other sweetener)
1/4 t. salt
1/8 t. pepper
sprinkle hot pepper flakes (optional)
Directions: Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.
Lemon Pignoli "Ricotta:"
1/2 c. pine nuts, soaked 15 minutes and drained
zest and juice of 1 lemon
1 T. nutritional yeast
1/4 t. salt
1/8 t. pepper
Directions: Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.
Walnut-Sage Pesto "Sausage:"
1 c. walnuts, soaked 30 minutes and drained
1/4 c. fresh sage leaves
a few fresh oregano leaves
splash red wine vinegar
1/4 t. salt
1/8 t. pepper
Directions: Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.
To arrange lasagna stacks:
Lay zucchini slices down, alternating with the fresh tomato sauce, lemon pignoli ricotta, walnut-sage pesto sausage, fresh spinach, and fresh basil. The quantity per layer can depend on your own personal taste. Following the pictures as a guideline, this recipe will yield 4 stacks.
Source: http://barerootgirl.com/raw/2013/1/28/raw-vegan-lasagna-stack.html
For the stacks:
1 zucchini
1/2 c. fresh spinach
1/4 c. fresh basil leaves
EVOO, for garnish
s & p, for garnish
Directions: Cut zucchini lengthwise, about 1/4" thickness. Tear spinach and basil into managable pieces, matching the lengths of zucchini. Set aside.
Fresh Tomato Sauce:
2 large tomatoes sliced
1 shallot, cubed
1 small clove garlic
1/2 c. basil leaves
juice of 1 small lemon
splash of red wine vinegar
1 t. agave (or other sweetener)
1/4 t. salt
1/8 t. pepper
sprinkle hot pepper flakes (optional)
Directions: Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.
Lemon Pignoli "Ricotta:"
1/2 c. pine nuts, soaked 15 minutes and drained
zest and juice of 1 lemon
1 T. nutritional yeast
1/4 t. salt
1/8 t. pepper
Directions: Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.
Walnut-Sage Pesto "Sausage:"
1 c. walnuts, soaked 30 minutes and drained
1/4 c. fresh sage leaves
a few fresh oregano leaves
splash red wine vinegar
1/4 t. salt
1/8 t. pepper
Directions: Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.
To arrange lasagna stacks:
Lay zucchini slices down, alternating with the fresh tomato sauce, lemon pignoli ricotta, walnut-sage pesto sausage, fresh spinach, and fresh basil. The quantity per layer can depend on your own personal taste. Following the pictures as a guideline, this recipe will yield 4 stacks.
Source: http://barerootgirl.com/raw/2013/1/28/raw-vegan-lasagna-stack.html
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