Zucchini Lasagna with Sunflower Seed Cheese

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Nut Free Raw Zucchini Lasagna

The hard part about making classic comfort food dishes raw is that they always seem to be missing something; whether they have the wrong texture, aren’t as satisfying as the original, or just take too long to make. We’ve tried our fair share of raw lasagnas and have to say; this recipe takes the cake. Not only is it super delicious, full of flavour and actually filling, but it also can be made in under 30 minutes. It’s as easy as throwing some ingredients in a food processor or blender and layering them in a baking dish.

We can guarantee that this lasagna will leave you feeling energized thanks to the vitamins and minerals from the vegetables, satisfied from the fat and protein in the sunflower seeds, and definitely wanting more.

And while it is technically a raw lasagna, we do recommend either dehydrating it or baking it slightly as it really deepens the flavours and softens the zucchini just enough to give it a noodle-like texture.

Nut Free Raw Zucchini Lasagna with Sunflower Seed Cheese
Serves 8
A delicious and satisfying nut free and gluten free lasagna.
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Lasagna
  1. 5 medium zucchinis, cut lengthwise
  2. 1 tsp olive oil
  3. ¼ tsp pink Himalayan salt
  4. 6 cups spinach
  5. 1 cup cherry tomatoes
  6. ½ cup fresh basil
  7. Nut free cheese (recipe follows)
  8. Tomato sauce (recipe follows)
Nut Free Sunflower Seed Cheese
  1. 2 cups sunflower seeds (recommended to be soaked for 8 hours or overnight)
  2. juice from 1 lemon
  3. ¼ cup nutritional yeast
  4. ½ tsp pink Himalayan salt
  5. ½ cup water
Tomato sauce
  1. 1 cup sundried tomatoes (soaked 15 minutes)
  2. 2 cloves garlic
  3. 2 tomatoes
  4. ¼ cup fresh basil
  5. 2 tbsp olive oil
  6. 2 tbsp apple cider vinegar
  7. pinch of salt
To make the cheese
  1. Drain the soaked sunflower seeds and rinse thoroughly.
  2. In a high-speed blender or food processor, blend all cheese ingredients until a smooth, but not watery, consistency is achieved.
To make the tomato sauce
  1. Drain the soaked sundried tomatoes.
  2. Place all ingredients in a high-speed blender or food processor and blend until the mixture is smooth.
To assemble the lasagna
  1. Cut the zucchini into strips lengthwise using a mandolin or knife.
  2. Line the base of the baking dish with a layer of the zucchini sheets. There will be three of these layers total. Drizzle each layer with a little olive oil and pinch of salt.
  3. On top of the zucchini, place a layer of the spinach, followed by the cheese, then half of the cherry tomatoes and lastly the tomato sauce.
  4. Repeat once more, finishing with a third layer of zucchini sheets.
  5. If keeping raw, place the lasagna in the refrigerator for a few hours to firm. The dish can also be dehydrated at 115F for a few hours or baked at the ovens lowest temperature setting for around 20 minutes.
  6. Garnish with basil and Ranch Superfood Coconut Chips.
Rawcology™ https://rawcology.com/

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