FullyRaw Vegan Lasagna

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu maintains creaminess while reducing calories.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed can add a nutty flavor and is often more affordable.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular lasagna noodles

Whole wheat noodles offer more fiber without a significant price increase.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

For step one, slice 5 to 7 zucchinis in half and use a mandolin or sharp knife to create thin layers of zucchini to replace lasagna noodles.

Line the bottom of a deep dish with the zucchini slices, making this layer thick to hold the ingredients.

For step two, chop 3 cups of arugula, 1 to 2 cups of Italian leaf parsley, 1 bunch of cilantro, 1 to 2 diced green onions, 1 small bunch of spinach, and 3 to 4 Swiss chard leaves.

Put the chopped ingredients into a food processor and blend to create a zesty green filling, then transfer to a bowl.

For step three, blend 3 to 4 cups of cherry tomatoes, the stems from the Swiss chard leaves, and a small handful of fresh oregano in a Vitamix blender to make the fully raw marinara.

Transfer the marinara into a bowl and set aside for assembly.

For step four, blend 1 to 2 small zucchinis, 1/2 to 1 cup of raw pine nuts, and optionally 1 small clove of garlic in the Vitamix to create a creamy layer.

Pour the pine nut cream into a bowl and save for later.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens