The BEST Raw Vegan Pesto Lasagna EVER!!! Episode 12 of Feelin' Great with Lissa & Nate!
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Welcome to Episode 12 of Feelin’ Great with Lissa & Nate!
Today we are making a HOLIDAY lasagna!!!! This is Nate’s recipe and can be found in his DOOD FOOD ebook – a choose your own adventure raw meal plan recipe ebook!
Links to ALL of our RECIPES & ebook:
GET Nate’s DOOD FOOD ebook and his Video Coures here:
GET THE WRAP BOOK Hand Salads and Lissa’s other ebooks here:
We also have 40% off any of our ebooks and courses if you use code: RAWFOOD40 at the checkout! Don’t forget to use the code on any of our courses or ebooks!! ***
NEW ****** FIND THE PRINT VERSION of the HAND SALADS and OTHER recipe ebooks here:
Christmas Lasagna
FOR THE LASAGNA:
3 large zucchini
Fresh basil
Optional: Star cookie cutters for star shapes
Dried oregano to sprinkle
FOR THE MARINARA:
5 pitted Medjool dates
1 seeded red bell pepper
1/2 cup sun-dried tomatoes
1 Roma tomato
2 cloves garlic
1/2 tsp smoked paprika
1 tsp apple cider vinegar
FOR THE PESTO:
3 cups fresh basil
3 Cloves Garlic
1/3 cup Pine Nuts
2 tbsp Hemp Seeds
2 tbsp Nutritional Yeast
1 tbsp Miso Paste
1/4 tsp Black Pepper
2 tsp Oregano
2 tsp Water
FOR THE CHEEZE:
• 1 cups Raw Activated Cashews
• 1/2 cup Pine Nuts
• 2 tbsp Lemon Juice
• 2 tbsp Nutritional Yeast
• 1/8 tsp Pink Salt
• 1/3 cup Water as needed
1 • Start by slicing the zucchini into thin strips. (a mandolin slicer works great for
this step). If you are making stars, take a few slices of zucchini and use the star cookie cutter to make cute stars to place on top as a holiday decoration.
2 • Prepare each filling. Start with the marinara, using a high speed blender, blend all of the ingredients together. Pour into a bowl and set aside.
3 • Next make the pesto filling, using a food processor, blend all of the ingredients together. Pour into a bowl and set aside.
4 • Finally, make the cheeze, using a high speed blender, blend all of the ingredients together. Pour into a bowl and set aside.
5 • To assemble, alter a layer of zucchini slices, a layer of the lasagna cheese spread, a layer of zucchini, a layer of pesto, a layer of zucchini, and a layer of tomato sauce.
6 • Repeat, then finish with a layer of zucchini slices.
7 • Top with more marinara sauce and lasagna cheese.
8 • Place the star shaped zucchini on top. Sprinkle dried oregano over top and decorate fresh basil leaves.
9 • OPTIONAL step is to place the lasagna into the dehydrator for about 2 hours. This can further enhance the flavors of the lasagna and warm the dish up. We like doing this and having a fresh salad on the side.
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