12 Aug Savor the Summer: Make Cara Provenzano’s All-Time Favorite Vegan Lasagne
Whether you’re a full-time vegan or just a lover of Italian cuisine with a goal to eat healthier this summer, you will LOVE this Raw Vegan Lasagne recipe. Shared with us by LA’s premier private yoga instructor/ health advocate Cara Provenzano of JediYogaWarrior.com, the taste of this five-star-rated, veggie-packed dish is road-tested (and non-vegan approved!)
“The restaurant I used to buy this from in New York City was walking distance from my old apartment and my first introduction to vegan food,” explains Provenzano, “I used to pay $30 for this dish back in 2007- now I have the recipe and make it at least once a month. Let’s be honest: I’m Italian and just can’t stay away from any meal with these fresh ingredients. My non-vegan husband even eats it – that’s saying a lot!”
Here’s how to make it:
Cara Provenzano’s All-Time Favorite Raw Vegan Lasagne Recipe
Nut cheese ingredients:
- 1 1/2 cups macadamias soaked 4 hours or more
- 1/2 cup pine nuts
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 yellow pepper
- 2 tablespoons fresh parsley
- 1 tablespoon fresh thyme
- 1/2 teaspoon salt
- 1/2 cup water or a little more as needed
Walnut meat layer ingredients:
- 1/2 cup walnuts soaked 1 hour or more
- 1 cup sun-dried tomatoes soaked for 1 hour or more
- 1 tablespoon brown miso
- 2 teaspoons dried oregano
- 2 teaspoons dried sage
- 1 tablespoon nama shoyu
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
Tomato sauce ingredients:
- 1 1/2 cups sun-dried tomatoes soaked 2 hours or more
- 2 soft dates
- 2 cloves garlic
- 2 cups tomato seeded and chopped
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Pesto ingredients:
- 2 cups tightly packed basil leaves
- 3/4 cup pine nuts or walnuts
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1 clove garlic
- 1 tablespoon lemon juice
Wilted spinach ingredients:
- 6 cups torn spinach
- 5 tablespoons dried oregano
- 1 teaspoon olive oil
- 1/4 teaspoon salt
Other ingredients:
- 4 courgettes zucchini, cut lengthwise and marinated in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes
- 1 pinch of black pepper
- 9 sprigs basil
Instructions
Nut cheese:
- Process all ingredients together, adding as little of the water as possible, until a fluffy consistency is achieved.
Walnut meat layer:
- Grind all ingredients in a food processor, leaving the mixture slightly chunky.
Tomato sauce:
- Process in a food processor until smooth.
Pesto:
- Process all ingredients, leaving some chunkiness!
Wilted Spinach:
- Place all ingredients in a bowl and massage. Drain off any excess liquid.
Assembly:
- Line the base of your dish with a layer of the courgette strips, overlapping them slightly.
- On top of this, put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top.
- Finish this with another layer of slightly overlapping courgette strips.
- Repeat step 2, but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
- Placing the whole dish in the fridge for several hours will firm it all up slightly, which will make it easier to cut into portions.
- Garnish individual portions with black pepper and a sprig of basil.
Did you make this dish? Tell us what you think! Share your comments below.