Thea's Take On Raw Vegan Lasagna

I never realized (until I made this recipe) that HOT DANG am I good at this preparing meals thing:) I seriously felt so amazing cooking this weekend, and back in my element. The results.... This amazing raw vegan lasagna.

This delicious lasagna is layered with fresh Raw veggies from the farmers market, and has 3 different sauces; marinara, pesto, and cashew cheese. All brought together to create a flavorful and delicious (and of course nutritious) meal.

Ingredients:
2 large zucchini
2 yellow squash
2 large portobello mushrooms
2-3 medium- large tomatoes
1 bunch basil
1 bunch parsley
5-6 large medjool dates
5-6 strips of sun dried tomato (sulfate free)
1 head of garlic
1 lemon
1 c. Raw cashews
1 c. Raw pine-nuts
1/2 cup water
Cayenne pepper
Himilayan Sea Salt
pepper
Paprika


Utensils:
Vitamix
Measuring cup
Big (deep) lasagna dish

A) First we are going to make the cashew "cheeze"
1. Measure 1 1/2 c of raw cashews and pour in to Vitamix.
2. Add 1/2 cup water
3. Add juice of 1/2 lemon
4. Add 2 garlic cloves
5. Add 2 tsp. cayenne pepper
6. Add a few pitches of sea salt and pepper
7.Blend on low, then on high until creamy.
8. Pour in a small bowl and place to the side.

B) Secondly, we will (in a clean Vitamix) make our marinara sauce
1. Throw in the Vitamix 2-3 tomatoes
2. Add in 5-6 sundried tomatoes.
3. Pit, then place in 5-6 mejool dates.
4. Place 2 garlic cloves
5. Add in 1 bunch parsley
6. Add in salt and pepper to taste.
7. Blend in Vitamix on low then high until thick and smooth.
8. Pour in a small bowl and place to the side.

C) Next, we are making the pesto sauce in a clean Vitamix.

1. Place in 1 c. raw organic pine nuts
2. Add in 1 bunch basil and 1/2 bunch of parsley
3. Add in Juice of 1/2 a lemon
4. Add in 3-4 Cloves garlic
5. (optional) 2 tbsp. cold pressed Extra Virgin Olive Oil (you can substitute 1/2 a zucchini)
6. Add some paprika and salt and pepper to taste
7. Pour in to a bowl and place to the side.


NOW IT'S TIME TO MAKE THE LASAGNA

1. Thinly slice 1-2 zucchini long ways.
2. Lay zucchini slices along lasagna pan, covering as much of the pan as you can.
3. Lay a bunch of basil on top of the zucchini to close the holes.
4. Pour over your 1st layer (one of your 3 sauces). I chose the marinara.
5. Cut your squash long ways in thin strips.
6. Place your thin strips of squash long ways on top of your sauce.
7. Pour your next layer of sauce on top of the squash. I chose to spread on my pesto.
8. Cut your portobello long ways (so the mushroom stays wide) in to thin strips.
9. Place mushrooms on top of sauce, covering the sauce completely.
10. On top of the mushrooms, spread your last layer of sauce. (I chose my cashew "cheeze")
11. Cut in to thick slices, serve on a plate and enjoy!

Vegan or not, this recipe is absolutely yummy!