Lasagna can be raw.. and tasty.

INGREDIENTS

For the Pasta Sheets:

8 zucchini (washed and thinly sliced with mandolin)

Walnut “Meaty” Sauce:

100 grams walnuts
150 grams semi sun-dried tomatoes
1 tablespoon tamari
1 teaspoon dried sage
2 tablespoon extra virgin olive oil
pinch of Himalayan salt

The Cashew Cheese:

200 grams cashews
50 milliliter water (less or more if needed)
2 tablespoon of nutritional yeast
2 tablespoon lemon juice
1 tablespoon of apple cider vinegar
pinch of Himalayan salt

The Pesto:

50 grams fresh basil (extra for garnish)
70 grams pine nuts (extra for garnish)
100 milliliter extra virgin olive oil
1 tablespoon nutritional yeast
½ teaspoon asafoetida
pinch of Himalayan salt

The Tomato cream:

100 grams cherry tomatoes
50 grams semi sun dried tomatoes
1 tablespoon maple syrup
3 tablespoon extra virgin olive oil
1 teaspoon dried oregano
pinch of Himalayan salt

INSTRUCTIONS on how to make this beautiful lasagna:

1. To make the walnut “meat “sauce, you can grind all the ingredients in a food processor, leaving the mixture slightly chunky.
2. For the cashew cheese, put all ingredients together, while you add a bit of water at a time, until you get a fluffy consistency. 
3. To make the basil pesto, combine all the ingredients in a food processor and mix until creamy.
5. Same for the tomato cream; process all ingredients in a food processor until smooth.
6. Prepare the lasagna alternating a layer of zucchini, a layer of walnut “meat” sauce, a layer of zucchini, a layer of cheese, a layer of zucchini, a layer of basil pesto, a layer of zucchini, a layer of tomato sauce, a layer of zucchini.

7. Decorate with fresh basil leaves, finely chopped and pieces of pine nuts.

Say a prayer of gratitude and serve to your guests with love!

Govinda Valley

Govinda Valley retreat, 51 Lady Carrington Road, Otford, NSW, 2508