This raw lasagna is extremely flavorful, rich and creamy without the traditional dairy products, gluten & wheat. Each tower is extremely nutrient dense and contains 13 grams of protein, 12 grams of dietary fiber and the following amounts of your daily vitamin and mineral requirements: 175% thiamine 150% riboflavin, 140% B6, 80% niacin, 60% Vitamin C, 50% Vitamin A, 30% B12, 30% folate, 30% iron, 30% manganese and 10% calcium! A tower is high in the electrolye potassium and cancer-fighting phytochemicals like lycopene. Serve with a raw ceasar salad for a healthy, filling dinner!
Raw Lasagna Towers with Cashew Ricotta and Sun-dried Tomato Marinara
Lasagna Layers
Ingredients:
2 large tomatoes
6 round slices zucchini, ¼ inch thick
Cashew Ricotta
Ingredients:
½ cup raw cashews
2 cloves garlic
1 tbsp nutritional yeast
1 tsp apple cider vinegar or lemon juice
¼ tsp sea salt
2 tbsp pure water
Marinara Sauce
Ingredients:
2 tomatoes, chopped
½ cup sundried tomatoes, soaked if needed
2 cloves garlic
1/8 – ¼ cup pure water
¼ tsp sea salt
1 tsp dried oregano
Instructions:
- Sprinkle zucchini slices with sea salt and place in dehydrator at 114°F for up to an hour to soften (optional).
- Slice bottoms off each tomato so they will sit flat on plate. Slice each tomato horizontally in 4.
- Blend all ricotta ingredients adding only as much water as needed to achieve a thick, creamy ricotta like texture.
- Blend all marinara ingredients in a blender, adding water until smooth but still thick.
- Layer one slice tomato with one slice of zucchini. Top with cashew ricotta and marinara sauce. Repeat until each tomato makes a 4 layer “lasagna”. Makes 2 servings.
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