Okay. So I took a little chance here and got fancy. I don’t really follow “raw” diets and have never considered trying one, but I was feeling creative and healthy and decided to try a “raw” lasagna as a new dish. It turned out so good – and it was a huge hit with hubs. We both loved it!
The best part about this is that it took minutes to assemble. Obviously, nothing needed to be cooked. All I had to do was blend the ingredients for the tofu “ricotta” and then stack the layers to my heart’s content! I don’t have a mandolin so my zucchini slices weren’t super thin or uniform, but they were thin enough to blend in beautifully with all the other flavors – you couldn’t even tell it was raw!
Definitely give this one a try. It takes relatively minimal ingredients and is something extra special. Serve it with a fresh baguette (only if you’re not doing a raw diet, of course) and some red wine, and voila!
Ingredients
1 package extra firm tofu, well drained and pressed
1 clove garlic, roughly chopped
1 Tbsp nutritional yeast
1-2 Tbsp olive oil
1/2 Tbsp Italian seasoning
1 zucchini, thinly sliced and then halved
1/2 cup sun dried tomatoes
1/4 cup vegan pesto
a few baby spinach leaves
Instructions
Add tofu, garlic, nutritional yeast, olive oil, and Italian seasoning to a food processor and blend until smooth. Assemble the lasagna in layers: two slices of zucchini, 1/2 Tbsp pesto, 1 dollop tofu ricotta (smoothed evenly across the pesto), 2-3 sun dried tomato pieces, 2-3 spinach leaves, and repeat for three layers. Alternate the direction of the zucchini slices each layer to create a sturdier lasagna.
Serves 2
An Imperfect Vegan 