Description
This raw vegan lasagne is bursting with fresh vegetables and savory layers, embodying the spirit of home. Perfect for sharing with family and friends.
Ingredients
Scale
- 1 cup macadamias (soaked for 8 hours)
- 1/2 cup water (or a little more as needed)
- 1/2 tsp probiotics (optional)
- 1/4 teaspoon salt
- 1 tsp nutritional yeast
- 1/2 tsp lemon juice
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1 cup walnuts (soaked for 1 hour or more)
- 1/2 cup sun-dried tomatoes (soaked for 1 hour or more)
- 1 tbsp brown miso
- 1 tbsp tamari
- 1 tsp lemon juice
- 1 1/2 cups sun-dried tomatoes (soaked for 2 hours or more)
- 2 medjool dates
- 2 cloves garlic
- 4 ripe tomatoes
- 1 tbsp Italian herb mix
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cups tightly packed basil leaves
- 1/2 cup pine nuts
- 3 tbsp olive oil
- 1/2 tsp salt
- 1 clove garlic
- 1 tbsp lemon juice
- 2 tsp nutritional yeast
- 7 oz spinach
- 1/4 teaspoon salt
- 4 zucchini (courgettes)
- 10 basil leaves (cut chiffonade)
Instructions
- Prepare Macadamia Cheese: In a blender, combine soaked macadamias, water, and probiotics (if using) until smooth. Strain through cheesecloth and allow to culture for 24-36 hours.
- Finish Macadamia Cheese: Once cultured, add salt, nutritional yeast, onion powder, and garlic powder to the mixture. Store in the refrigerator.
- Make Walnut Meat Layer: In a food processor, pulse soaked walnuts, sun-dried tomatoes, brown miso, tamari, and lemon juice until slightly chunky.
- Prepare Tomato Sauce: Blend soaked sun-dried tomatoes, medjool dates, garlic, fresh tomatoes, Italian herbs, olive oil, and lemon juice until smooth.
- Create Pesto: Combine basil leaves, pine nuts, olive oil, salt, garlic, lemon juice, and nutritional yeast in a food processor until slightly chunky.
- Wilt Spinach: Massage spinach with a pinch of salt until wilted, then drain excess liquid.
- Assemble the Lasagne: Layer zucchini strips with tomato sauce, macadamia cheese, walnut meat, pesto, wilted spinach, and sliced tomatoes. Repeat until all components are used.
- Garnish and Serve: Top with additional macadamia cheese, diced tomatoes, fresh black pepper, and chiffonade basil leaves before serving.
Notes
This dish is great for meal prep and can be assembled in advance. Feel free to substitute ingredients based on availability.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No cooking required
- Cuisine: Italian, Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 200mg
- Fat: 33g
- Saturated Fat: 6g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg