HBFIT EATS: ZUCCHINI LASAGNA

Ever since we got our mandolin, we’ve been transforming our veggies into noodles from carrots to zucchini- tons of veggies could simply replace your noodles in your next pasta dish. Try out this lasagna recipe below, we promise you won’t even notice the noodles are missing!


INGREDIENTS 

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

PREPARATION

To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside. 

To make the cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside. 

To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible.

Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too! Enjoy. 

found on: http://www.thisrawsomeveganlife.com/2013/03/raw-lasagna-with-cashew-cheese-and.html#.VRCB65PF_9I

1 Comment

  • Madeleine June 22, 2015

    Wow this looks great, thanks for sharing. So no need to soak the cashews?

Leave a Reply

Follow us on instagram