This raw vegan lasagna recipe will satisfy you desire to make something a little “fancy” but still quick and easy. I think altogether this took me under an hour to put together (not including the time to soak the cashews), and the result is both delicious and beautiful. It’s light and healthy as a salad, but satisfying like an entree. You won’t feel dragged down, bloated or heavy.
- eggplant, instead of zucchini for the wrapper
- sliced fennel
- shitake mushrooms
- shredded brussels sprouts instead of kale
- heirloom tomatoes (when they’re in season)
- any herbs, like parsley, arugula, sage, rosemary and cilantro
- raw vegan pesto
Raw Vegan Mushroom Lasagna
Herbed Cashew Ricotta
- 1 cup cashews soaked 2 hours
- 1/4 cup water
- 1 teaspoon miso
- salt and pepper to taste
- 2 tablespoons chives chopped
- 2 cups button mushrooms sliced
- 2 tablespoons tamari or nama shoyu
- 4 cups baby kale
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
To build the lasagna
- 3 large zucchini sliced into long thin sheets with a Kitchen Aid vegetable sheeter or a mandoline slicer*
- 2 large tomatoes sliced into rounds
- 2 ears of corn kernels removed
- 1 cup basil leaves
- 2 medium tomatoes
- 1/4 small red onion
- 1/2 red bell pepper
- 1/4 jalapeno optional
- 1/2 teaspoon oregano dried
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- pinch black pepper
To make the herbed cashew ricotta, soak the cashews for about 2 hours. After they are done soaking, drain the cashews in a colander and rinse with fresh water. Place the cashews in a food processor and puree with the water and miso until a ricotta-like texture is achieved. Transfer to a bowl and season with salt and pepper to taste. Fold in the chopped chives by hand.
To make the marinated mushrooms, place the sliced mushrooms in a bowl and toss with the tamari (or Nama Shoyu) until the mushrooms are thoroughly coated. Set aside and allow to marinate for 15-20 minutes. They should be a little juicy and softer after 20 minutes.
For the wilted kale, put the baby kale in a mixing bowl and mix with the olive oil and sea salt. Massage the kale gently until it is slightly wilted. Set aside until ready to assemble the lasagna.
To make the marinara, place all the sauce ingredients in a blender or food processor and pulse until a chunky sauce is formed. Keep refrigerated until ready to use.
To build the lasagna, peel the zucchinis and cut them into sheets with the Kitchen Aid vegetable sheeter. Alternatively, cut the zucchini into long sheets lengthwise with a mandoline slicer. Line a bread pan with plastic wrap. Lay down a layer of the zucchini slices that covers the bottom of the pan and goes up the sides. Spread a layer of the tomatoes, then some marinated kale. and some basil leaves. Place some sheets of the thinly sliced zucchini over the first layer. Spread the cashew ricotta in an even layer over the zucchini sheet. Top the cashew ricotta with the corn kernels and about 1/4 cup of the marinated mushrooms. Lay some more sheets of zucchini over the cashew ricotta and layer again more tomatoes, marinated kale and basil. Finish by wrapping the outside sheets of zucchini over the top. Press gently on the top of the lasagna to help push out any air pockets between the layers. Wrap the top of the lasagna with plastic and refrigerate for 3 hours. You can serve it right away, but it's harder to cut and serve and more likely to fall apart.
When you are ready to serve, remove the lasagna from the pan, still wrapped in plastic. Place the wrapped lasagna on a cutting board and carefully cut 1" thick slices with the plastic still on. To serve, remove the plastic and put the slice of lasagna on a plate. The marinara sauce can be added on top or put on the plate before the slice of lasagna. Garnish with more marinated mushrooms and basil leaves. Serve immediately.
You can also warm this up in a dehydrated once it's been plated and it will take the chill off but still hold its shape. *A vegetable sheeter is a special attachment made for the Kitchen Aid stand mixer. It is brilliant at cutting vegetables into thin sheets. You can use a mandoline slicer instead to cut the zucchini in long thin slices and it will work pretty well. Just try to make them as thin as possible.