Difficulty 5 minutes Serves 4
Lasagna without the use of traditional noodles or cheese may seem a bit crazy to some, but even the most skeptical of folks will see the light when they try a raw version of this classic Italian entree. Heidi Turunen of Rawlicious Delicious
serves up some serious flavor with her healthy recipe featuring thinly sliced zucchini-based lasagna noodles, a spinach, basil and cashew-based pesto sauce, and a layer of cashew "ricotta" cheese. Enjoy!
Ingredients 2 medium-sized zucchini Spinach Layer 300 g baby spinach 1 bunch fresh basil 1 garlic clove 1/2 cup cashew nuts 1 cup sun-dried tomatoes, soaked (or in oil if you prefer) 2 tablespoons extra virgin olive oil 1/4 cup green olives salt and pepper, to taste Cheese Sauce 3 cups cashew nuts, soaked approx. 1 hour 2 tablespoons lemon juice almond milk sea salt, to taste
Directions 1. Put cashew nuts to soak. You can soak them overnight, but I only set my cashew nuts aside to soak, when I started to make the lasagna, and it came out good. So about an hour for soaking is good.
2. Make the lasagna