A raw interpretation of the ever-popular Italian classic! This raw, vegan and gluten-free Lasagna recipe combines the tastiest ingredients.

Enjoy this healthy, yummy, and raw lasagna!

Serves: 8 people

Preparation time:  30 minutes

Ingredients

FOR THE TOMATO SAUCE
300 g tomatoes
50 g dried tomatoes
15 g dates
1 garlic clove
20 g spring onions
1 tablespoon herbs de Provence

FOR THE RAW CREAM CHEESE
200 g raw cashew nuts, soaked overnight (drain water before use)
200 g peeled and chopped zucchinis
150-200 ml water
2 tablespoons lemon juice or 1 tablespoon apple vinegar
1 garlic clove
salt and pepper to taste

FOR ASSEMBLING THE LASAGNA
3 zucchinis sliced lengthwise (with a hand-held mandoline slicer or just slice them with a peeler)
1 head of lettuce
300 g cherry tomatoes, sliced
5-6 handfuls alfalfa sprouts (or mixed sprouts)

Directions

TOMATO SAUCE
Blend all tomato sauce ingredients until smooth, and then drain the tomato sauce in a strainer to get the extra water out.

RAW CREAM CHEESE
Blend all raw cream cheese ingredients in a high-speed blender or a food processor until very creamy.

ASSEMBLING THE LASAGNA
Layer all ingredients in a deep dish (ca 20 cm x 6 cm with 10 cm depth) starting with the zucchinis, and then adding the following layers: tomato sauce, lettuce leaves, raw cream cheese, zucchinis, tomato sauce, cherry tomatoes, alfalfa sprouts, lettuce leaves, raw cream cheese, sprouts, cherry tomatoes.