Raw Vegan Zucchini Lasagna

What's better than lasagna? Raw vegan lasagna! I recently came across this recipe on Pinterest and after a few alterations produced my own! This is truly delicious and, despite some doubts on my part, held its shape remarkably. The flavors really jump out at you and the texture of the zucchini noodles is great. You can pack even more veggies and toppings into the "casserole" to make this dish unique!

Raw Vegan Zucchini Lasagna
By Caroline Mac, after This Rawsome Life

Ingredients:
Noodles
1 zucchini, thinly sliced lengthwise

Cashew Cheese
2/3 c cashews
2 cloves garlic, peeled
1 T lemon juice
2 t Italian seasoning
3 T nutritional yeast
Water

Broccoli Pesto
1/2 head broccoli
3 T sun dried tomatoes, packed in olive oil
1 T olive oil
3-4 leaves fresh basil
Lemon-garlic seasoning (I used Penzey's Trinidad)
Water

Toppings- To taste
I used...
3 mushrooms, thinly sliced
2 tomatos, thinly sliced
Basil leaves, ripped into small pieces



Step 1: Blend all cheese ingredients in a food processor, adding water until mixture reaches a creamy, spreadable consistency. Set aside.

Step 2: Blend all pesto ingredients, adding water until it reaches a spreadable consistency.

Step 3: Layer your ingredients in a small casserole dish, starting with a layer of zucchini noodles, until you have used all ingredients. My pattern was "noodle, cheese, pesto, tomato, mushroom, basil, repeat". I ended with a layer of cheese and pesto.

Step 4: Slice and serve!

Enjoy!

~Caroline~