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

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.
  4. Same for the tomato cream; process all ingredients in a food processor until smooth.
  5. 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.
  6. 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