Young and Raw’s Heirloom Lasagna

The young and raw blog is one of my favorites. The bloggers use quality ingredients, the presentation is beautiful and this is a gourmet level dish that I have made my own on my miniscule budget.
Check out their site.

Raw Vegan Heirloom Lasagna


Tools: knife, food processor, blender

1 Zucchini
2 tbsp lemon juice
1 Tbsp oregano
1 Tbsp thyme
3 heirloom tomatoes

Slice zucchini  thinly by hand or cut in half and slice with food processor placing it lenth wise in your machine. Place in bowl and add lemon juice and herbs and set aside. Turn your tomatoes on the side and cut in thick, round slices and place in clean bowl. 

Truffle Cashew Ricotta
2 c soaked cashews
1 tsp black truffle oil
4 Tbsp lemon juice
1 tsp nutritional yeast powder
1/3 c spring water

Place all ingredients in blender and blend. Put thick cashew cheese in a bowl.

Vegan Pesto
3/4 c raw pine nuts
3/4 c raw vegan parmesan cheese
1 c fresh basil
1/4 c virgin coconut oil
1 small clove of garlic
1/2 tsp pink Himalayan salt (optional)

Place all ingredients in food processor with s-blade and process until everything is incorporated.

Red Pepper Tomato Sauce
1 red pepper
1 c soaked sundried tomatoes
1/4 medium yellow onion
2 cloves of garlic
1/2 tsp fresh oregano
1 c fresh basil
1/2 tsp pink Himalayan salt
1/4 tsp black pepper

Place all ingredients in blender and blend.

Building your lasagna
To assemble place one slice of tomato on a plate spread cheese, pesto, tomato sauce then slice of marinated zucchini then repeat and top with a slice of tomato sprinkle with remaining vegan parmesan, a dollop of cheese and basil. It is so good.