Raw Lasagna With Cilantro Pesto (Vegan) – One Green Planet

This vibrant and refreshing take on lasagna requires no baking dish or dried pasta sheets. The layers are built from marinated vegetables, creamy cilantro pesto, sun-dried tomato spread, and zucchini noodles.

Ingredients for Raw Lasagna with Cilantro Pesto

For the Marinated Veggies

• 1 large tomato
• 1 cup mushrooms (sliced)
• 1 tablespoon tamari or soy sauce
• (Optional) 1 teaspoon walnut oil for richness

For the Cilantro-Walnut Pesto

• 2 cups fresh cilantro leaves, packed
• 1/4 cup walnuts (lightly toasted)
• 1/4 cup pumpkin seeds (pepitas)
• Juice of 1 lemon
• 1 peeled garlic clove
• Salt to taste
• (Optional) Water or aquafaba for desired consistency

For the Sun-Dried Tomato Spread (Raw Option)

• 1/2 cup sprouted chickpeas (raw) OR 1/2 cup cooked chickpeas
• 1 tablespoon tahini
• Juice of 1 lemon
• 1 peeled garlic clove
• Salt to taste
• (Optional) Water or aquafaba for desired consistency

Lasagna Noodles (Raw)

• Prepared zucchini noodles (sliced with a mandolin or vegetable peeler, as per recipe instructions)

Toppings & Garnishes

• Handful of pitted olives
• (Optional) 1/4 cup chopped chives or green onions

Preparation Instructions for Raw Lasagna with Cilantro Pesto

Follow these simple steps to assemble your delicious raw lasagna:

1. Marinated Veggies: Finely slice the tomato and mushrooms. In a bowl, toss them gently with tamari (and walnut oil if using). Cover well and place in a dehydrator or an oven set to its lowest possible temperature (~170°F/80°C) for marination while you prepare other components.
2. Cilantro Pesto: Combine all cilantro pesto ingredients (excluding any optional liquids) in a food processor. Pulse until the mixture resembles coarse pesto, with some garlic visible and an emulsified texture. Add water or aquafaba if it’s too thick; add more cilantro if desired.
3. Sun-Dried Tomato Spread: Blend all sun-dried tomato spread ingredients in a food processor until smooth (or slightly chunky, depending on preference) and the flavors are well combined. Add water or aquafaba as needed for consistency.
4. Zucchini Noodles: Slice your zucchini using a mandolin or sharp vegetable peeler into thin, noodle-like strips. Ensure they are uniform in thickness to prevent uneven cooking (though raw, even layers matter).
5. Assembly: In a clean bowl, layer the ingredients: start with a single layer of zucchini noodles, top with half the cilantro pesto, then spread about one-third of the marinated vegetables, followed by a generous dollop (or thin layer) of sun-dried tomato spread. Repeat this layering process, finishing with a final layer of noodles or the spread. Gently press down on each layer to compress slightly and release excess water.
6. Serving: Chill the assembled lasagna in the refrigerator for at least 30 minutes before serving (this helps firm up the zucchini and enhances flavor integration). Garnish with olives, herbs if not included earlier, and perhaps a few extra sun-dried tomatoes or basil leaves.

Nutritional Information

Total Calories: 1466 | Total Carbs: 152 g | Total Fat: 68 g | Total Protein: 121 g | Total Sodium: 1104 mg | Total Sugar: 52g

Note: The information shown is based on available ingredients and preparation methods. It should not be considered a substitute for professional nutritionist advice.