Raw Vegan Lasagna w/ Red Pepper + Arugula Chive Pestos

Raw Lasagna

Can you believe this lasagna is 100% raw? Yeah, neither can I but looks can be deceiving. This recipe may seem to have many steps however it only takes about 45 minutes to complete and it is well worth every minute. For the pesto recipes I use brazil nuts (which is a great source of selenium) however feel free to use whatever raw nut you’d like. Honestly you do not need both pestos but I find that they compliment each other well and really help this recipe to pop in flavor. Also if you’re worried about the added overt fats, this makes several servings so you will not consume all of the fat in one serving, although you can if you’d like 🙂

Zucchini Noodles:

  • 2 Large Zucchini (or 4 small)
  • Lemon Juice
  • Pinch of Himalayan Pink Salt

Arugula Chive Pesto:

  • 2 Cups Baby Arugula
  • 1/4 Cup Chopped Chives
  • 10 Basil Leaves
  • 6 Raw Brazil Nuts
  • 1 1/2 Tbsp Cold Pressed Olive Oil
  • 1 Tbsp Lemon Juice
  • 1 Large Garlic Clove
  • Tiny Pinch of Himalayan Pink Salt

Red Pepper Pesto:

  • 1 Large Red Bell Pepper
  • 8 Sun Dried Tomatoes Half (Try not to use this oil packed kind. Rehydrate by soaking in water for 1 hour)
  • 4 Basil Leaves
  • 4 Raw Basil Nuts
  • 1 Garlic Clove
  • 1 Tbsp Olive Oil
  • 1/2 Habanero pepper (seeded)
  • 1 Tbsp Lemon Juice
  • Tiny Pinch of Himalayan Pink Salt

Brazil Nut Parmesan:

  • Brazil Nuts
  • Garlic Power
  • Onion Powder

*Plus you will need one heirloom or other variety tomato*

Step 1: Slice the top and bottom off of the zucchini (if you’re working with large zucchini you also want to slice them in half). With a mandolin slicer or a knife cut the zucchini vertically in long strips. Place sliced zucchini on a cookie sheet and lightly drizzle with lemon and a sprinkle of salt. This process will help the zucchini to wilt and remove some of the water content. Set aside.

Step 2: Combine all contents for arugula chive pesto in a food processor. Process until smooth. Scoop into a bowl and set aside. Repeat this process for the red pepper pesto.

Step 3: In a dry food processor combine a few brazil nuts 2 or 3, a sprinkle of garlic and onion powders then processes until the consistency resembles grated parmesan.

Step 4: Assemble lasagna by taking 4 zucchini slices and layering them over one another to create the bottom layer “noodle.” Spread the arugula chive pesto over the zucchini then add two slices of tomatoes on top. Take 4 addition zucchini slices and place them over the bottom layer. Spread red pepper pesto on top of zucchini. Garnish with a large tomato slice and sprinkle with brazil nut parm.

Step 5: Place left over pesto and zucchini in the fridge and Enjoy!


2 thoughts on “Raw Vegan Lasagna w/ Red Pepper + Arugula Chive Pestos

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