Raw Vegan Lasagna

Name: Raw Vegan Lasagna
Ingredients: 2 medium zucchini, washed and cut into thin slices (about 1/8" thick); kale pesto; about two handfuls of washed, fresh kale; 1/3 cup raw cashews; 1 tablespoon nutritional yeast flakes; 1/2 teaspoon garlic powder or 1 clove fresh garlic; juice of 1/2 small lemon; 1 tablespoon olive oil; pinch of salt; add a small amount of water if needed to combine ingredients; sundried tomato spread; 3 ounces of sundried tomatoes (dry in a bag to reconstitute - I use Mediterranean Organic Sundried Tomatoes); 4 pitted dates; sprinkle of garlic powder; almond ricotta; 2 cups blanched almond flour; 1/2 cup water; 1/2 teaspoon salt; 1 teaspoon lemon juice; 1/2 teaspoon of garlic powder

laurasvegantable.com

Experience the freshness of raw vegan lasagna with crispy zucchini, savory kale pesto, and sweet sundried tomato spread. Perfect for warm weather and gluten-free dining.

View full recipe on laurasvegantable.com

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Ingredients

2 medium zucchini, washed and cut into thin slices (about 1/8" thick)
kale pesto
about two handfuls of washed, fresh kale
1/3 cup raw cashews
1 tablespoon nutritional yeast flakes
1/2 teaspoon garlic powder or 1 clove fresh garlic
juice of 1/2 small lemon
1 tablespoon olive oil
pinch of salt
add a small amount of water if needed to combine ingredients
sundried tomato spread
3 ounces of sundried tomatoes (dry in a bag to reconstitute - I use Mediterranean Organic Sundried Tomatoes)
4 pitted dates
sprinkle of garlic powder
almond ricotta
2 cups blanched almond flour
1/2 cup water
1/2 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon of garlic powder