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Raw Vegetarian Lasagna

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  • Prep 30 min
  • Total 12 hr 0 min
  • Ingredients 13
  • Servings 4
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Most people have the misconception that being a vegetarian is a difficult task. In reality, vegetarian food is very simple to make and, in most cases, cheaper than eating meat. However, it does require a good amount of creativity if you’ve been used to making recipes with animal protein. Plus, switching to vegetarian meals is a completely new territory. But once you get the grasp of it, creating a vegetarian recipe will be as simple as making any other dish! Making a vegetarian meal is the perfect excuse to try out new cooking techniques and ingredients. If you keep them fun and interesting like with this raw lasagna, you will never get bored!
by Morena Escardó
Updated Sep 11, 2015
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Ingredients

  • 3 cups raw cashews
  • 1 cup sun dried tomatoes, soaked in water for 1 hour
  • 4 large or 8 small dates, seeded and soaked in water for 1 hour
  • 4 cups spinach, finely chopped
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • Salt and pepper, to taste
  • 1 cup tomato, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 cup basil, finely chopped
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons nutritional yeast
  • 1 large (or 2 small) zucchini, finely sliced with a mandolin

Directions

  •  
    1
    Soak the cashews in water overnight. One hour before lunchtime, soak the sun dried tomatoes and the dates. Mix the spinach with the olive oil, lemon juice, and salt and pepper to taste, and marinate for 1 hour.
  •  
    2
    When you’re ready to eat, drain the sun dried tomatoes, dates, and spinach well, pressing all the liquid out of them with your hands.
  •  
    3
    Finely chop the sun dried tomatoes and dates, and put them in a bowl together with the fresh tomatoes, garlic, basil, and oregano. Season with salt and pepper, and set aside.
  •  
    4
    Drain the cashews, transfer to a blender, and process with the nutritional yeast, and 1/4-1/2 cup water, until smooth. Transfer to a cheesecloth and press all the water out of it.
  •  
    5
    Use a 2-inch pastry ring to form the individual lasagnas on each plate.
  •  
    6
    Make a layer of zucchini slices, cashew cheese, tomato sauce, and spinach. Press each layer down with a teaspoon to make sure the lasagna is firm.
  •  
    7
    Lift the pastry ring carefully. Serve and enjoy!

Expert Tips

  • tip 1
    You can easily change the taste of this lasagna by adding different layers or flavors to it. A good addition, for example, is a layer of pesto.
  • tip 2
    You can use any other squash such as summer squash instead of zucchini. You can also use thinly sliced avocado instead.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Most people have the misconception that being a vegetarian is a difficult task. In reality, vegetarian food is very simple to make and, in most cases, cheaper than eating meat. However, it does require a good amount of creativity if you’ve been used to making recipes with animal protein. Plus, switching to vegetarian meals is a completely new territory. But once you get the grasp of it, creating a vegetarian recipe will be as simple as making any other dish! Making a vegetarian meal is the perfect excuse to try out new cooking techniques and ingredients. If you keep them fun and interesting like with this raw lasagna, you will never get bored!
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