This recipe is for you if you’re eating “Raw Until Dinner” or looking for some upgraded cooked foods while you transition to a more raw superfood lifestyle. The higher quality of foods you eat, the easier it is to upgrade your entire lifestyle and experience greater health.
I came up with this mouth-wateringly amazing vegetarian lasagna recipe that had a LOT of goat cheese and ricotta and mozzarella in it. It was good, but cooked dairy doesn’t work so well in my digestive tract. So now that amazing recipe has been upgraded into a super-delicious vegan lasagna.
What about a Raw Lasagna Recipe?
Raw lasagnas taste great too, but for the same amount of preparation time I prefer to make a cooked version that stores better and can even be frozen for later enjoyment. For now, I let raw lasagnas be a treat I get at raw restaurants.
1 package lasagna noodles (quinoa noodles are awesome or you can also thinly slice zucchini length-wise)
2 26oz jars of a yummy marinara sauce (I like fire-roasted tomato)
Pesto Veggie Layer
1 pint baby bella mushrooms sliced
1 Red Bell Pepper sliced
3 cloves garlic minced
Oregano and Onion powder to taste
3/4 Cup Pesto
Vegan Ricotta Cheese Layer
2 15 oz cans Garbanzo Beans (drained)
2 Tbsp Lemon Juice
½ tsp Cumin
1 Tbsp Nutritional Yeast
1/8 tsp SunFire Salt
1 10oz package frozen spinach
¾ tsp nutmeg
1 tsp parsley
Defrost frozen spinach and let it drain out any excess water. Make the Vegan Ricotta Cheese by food processing the drained garbanzo beans, lemon juice, cumin, nutritional yeast and salt until smooth. Taste and adjust the cheese to your desired levels of tangy/salty. You may also need to add a small amount of water to get this smooth. When the spinach is defrosted, stir the nutmeg and parsley into it and then combine it with the vegan ricotta cheese.
Slice the mushrooms and bell pepper and sauté in some coconut oil, adding in the garlic and pesto and spices to taste.
Boil lasagna noodles per package instructions, drain and rinse them in cool water. (or slice zucchini and lightly salt the noodles).
In a 9×12 lasagna pan add the prepared layers in this order:
- Thin layer of marinara sauce (to keep the noodles from sticking to the bottom of the pan)
- 1 layer of noodles (should cover the pan and use only half the noodles)
- Pesto Veggie Layer (all of it)
- Spinach/Vegan Ricotta Cheese Layer (all of it)
- Optional: blobs of artichoke heart and extra Vegan Ricotta Cheese
- Marinara sauce
- Noodles (remaining half)
- Marinara sauce – make sure that all noodles are completely covered otherwise they will get crispy.
Cover the pan with tinfoil and bake at 350 degrees F for 45 minutes. Uncover and bake for a remaining 15 minutes. When you pull it out of the oven, sprinkle Nutritional Yeast Flakes on top (for a cheese-like topping). Let cool for 10-15 minutes before eating.