My favorite raw main course Yes, I’m talking about lasagne. Last year I spent 3 amazing weeks in Bali, where I had ( The Seeds of Life in Ubud ) THE best raw vegan LASAGNE in my life. Oh, yum … that was seriously a life changing moment when I decided to move over just raw sweets and enjoy more benefits of raw mains! So I put to my wish list some special items like dehydrator and spiralizer now I’m happy owner of both 🙂
I’ve seen raw lasagne pop up from time to time online and on people’s pinterest board over the years and finally decided, okay I can make my own version.
I made some changes on a basic idea on raw lasagne, I used spiralizer instead of slicing and this time I swap tomatoes for beetroot and it turned out amazing!! If you are not a beetroot person than you could use tomatoes in this recipe I’ll share as well the recipe for tomato layer to enjoy raw lasagne on a way you like. This is probably the easiest lasagne you’ll ever make, I made some sort cut added a wow factor ( I hope ) and came out with a quick
( literally 10 minutes to make ) and simple version.
This was absolutely filling and refreshing at the same time! By the way this is how to make, in case you’re wondering.
Layer 1 – For pasta I used Zucchini
Layer 2 – Béchamel sauce
2 cup soaked cashew
1/8 tsp garlic powder
1/8 tsp ground nutmeg
1/4 tsp white pepper
1/8 tsp pink salt
1 tbsp organic miso paste
1/2 cup filtered water
Blend all ingredients until smooth.
Layer 3 – Crushed Walnuts
Layer 4 – Beetroot Noodles
Peel beetroot then use spiraliser to turn beetroot into noodles.
Layer 5 – Béchamel sauce
Layer 6 – Zucchini pasta
Layer 7 – Cashew Parmesan
1 cup cashew
1 tbsp paprika powder
1/4 – 1/2 tsp pink salt
Combine all the ingredients in the food processor fitted with the S blade and process ( pulse ) about few minutes.
1 cup sundried tomato ( soaked )
1+ 1/2 cup fresh tomato ( chopped )
2 clove garlic
2 tbsp olive oil
Combine all the ingredients in the food processor fitted with the S blade and process until smooth. Add fresh basil, oregano, salt and pepper and pulse a few times.