This is a classic raw food staple; every raw food chef has a version of this recipe. Once you have the components made, this is a super quick recipe! I often make the cheese and sauce ahead of time so that I can throw this meal together in minimal time. Find this recipe and more in Raw and Radiant: 130 Quick Recipes and Holistic Tips for a Healthy Life, by Summer Sanders, available from Skyhorse Publishing!

Zucchini Lasagna With Sun-Dried Tomatoes [Vegan, Raw]

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Serves

2-4

Ingredients

For the Lasagna:

  • 2 large zucchini, sliced thin with a mandoline or sharp knife
  • 1 tablespoon olive oil
  • Sea salt
  • 1 cup vegan pesto 
  • 1 cup vegan ricotta
  • 1 cup marinara
  • 1/4 cup raw black olives, pitted and sliced
  • 1 small bunch fresh basil, for layering

For the Marinara:

  • 24-ounce sun-dried tomatoes (soaked or in oil)
  • 1 large tomato, seeded and chopped
  • 2 pitted dates
  • 1/2 teaspoon onion powder
  • 1 teaspoon apple cider vinegar
  • 1 1/2 teaspoon olive oil
  • 1/4 teaspoon salt
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Preparation

For the Lasagna:

  1. Brush the zucchini slices with the olive oil. Add a bit of sea salt to tenderize. Set aside for fifteen minutes while you prepare the remaining components.
  2. Arrange a layer of the zucchini slices in the bottom of a shallow baking dish. Top with a layer of the pesto, followed by a layer of ricotta, marinara, olives, and basil.
  3. Repeat with the remaining ingredients ending with a layer of the marinara garnished with olives or basil.

For the Marinara:

  1. If you are using sun-dried tomatoes in oil, drain the oil. If you are using soaked ones, drain the water.
  2. Combine sun-dried tomatoes, fresh chopped tomato, dates, onion powder, vinegar, olive oil, and salt, in your food processor. Blend until well-combined.
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Notes

This recipe and many more beautiful, holistic dishes can be found in "Raw and Radiant: 130 Quick Recipes and Holistic Tips for a Healthy Life" by Summer Sanders. Available on Amazon!



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