Raw Lasagne Recipe - Taste Buds TV

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: tofu

Cottage cheese is lower in fat and calories, while tofu is a dairy-free option.

mozzarella cheese

🥗Healthier: vegan mozzarella

💰Cheaper: shredded cheese blend

Vegan mozzarella is dairy-free, while a blend can be less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a low-calorie cheese alternative, while pecorino is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

Soak cashews for about 8 hours.

Chop a quarter piece of white onion.

In a food processor, combine fresh garlic and chopped onion.

Juice two lemons and add the juice to the food processor.

Add rinsed cashews to the food processor.

Add nutritional yeast to the food processor.

Add sea salt to the food processor.

Tear fresh basil and add it to the food processor.

Pour in about 1 cup of fresh water into the food processor.

Blend the mixture until smooth.

Cut fresh tomatoes and place them in a bowl.

Drizzle olive oil over the tomatoes in the bowl.

Season the tomatoes with sea salt.

Add more fresh basil to the tomatoes.

Use a vegetable peeler to make noodles from zucchini.

Cut the ends off the zucchini before peeling.

Peel about 6 zucchinis to create enough noodles for the lasagna.

Layer marinated tomatoes at the bottom of the dish.

Add zucchini noodles on top of the marinated tomatoes, layering them in the opposite direction.

Add dollops of the cashew ricotta cheese on top of the zucchini layer.

Spread fresh basil pesto over the cheese layer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens