Raw Vegan Lasagna recipe by gourmet restauranteur Cara Brotman

Yes it’s served warm (not hot. Raw vegan lasagna by Cara Brotman

Pesto:
1/4 cup nutritional yeast
1/4 cup pine nuts
Juice and zest of 1/2 of half a lemon
1/4 teaspoon salt
About 1/4 cup extra virgin olive oil
To food processor add basil, garlic, nutritional yeast, pine nuts, lemon juice and salt in a food processor and pulse a few times until the ingredients create a paste, scraping down the sides of the bowl if needed.
With the food processor running, slowly pour the olive oil into the mixture. Stop and scrape the sides of food processor to ensure everything is incorporated. Give the pesto a taste and adjust the salt, if needed.
The pesto can be made with walnuts and almonds.
Adjust the amount of olive oil depending on how thick or thin you want it to be. Store in a glass jar in the refrigerator.
Depending on how thick or thin you want your pesto you may need to adjust the amount of olive oil.

Cheese:
1 1/2 cups peeled almonds or soaked cashews.
2 Tablespoons sea moss (optional but adds a great layer to the lasagna!)
3/4th cup water
juice of one lemon
pinch of salt
Add everything to blender and blend till creamy. Add a little more water at a time if not fully blending.

Marinara Sauce:
Roasting vegetables (and some fruits) adds such depth and flavor. Since we’re keeping this dish raw, dehydrating the tomatoes brought out just as much flavor and texture from them as roasting, but of course requiring much more time to achieve.

3 cups thinly sliced tomatoes or cherry tomatoes halved
3 cloves garlic
2-3 Tablespoons olive oil
sea salt

Combine all ingredients in a large bowl, mixing thoroughly to ensure all the tomatoes are evenly coated with oil. Spread them out on a dehydrator sheet, along with their juices, taking care to avoid spilling any during the transfer to the dehydrator. Dehydrate the mixture for 3 to 5 hours. You don’t want them to dry out completely. After dehydration, transfer the contents to a blender and pulse until you achieve your preferred consistency. I personally prefer my marinara sauce with a bit of texture.

Assembly
Select three of the largest zucchinis available. Begin by peeling them, then slice one side thinly with a mandolin or a knife, stopping when you reach the seeds. Rotate the zucchini and continue slicing the remaining three sides in the same manner, each time stopping at the seeds. Arrange the strips on a plate and lightly dust them with a small pinch of salt. This will help draw out moisture from the zucchini, making them more flexible and giving them a texture similar to traditional pasta. Gently massage the salt into the surface of the zucchini strips. Allow them to sit for 10 minutes. Next, start layering the lasagna by arranging the strips side by side until you have a width of three strips. Gently spread a thin layer of pesto over the zucchini strips. Then, delicately layer the mock cheese on top of the pesto, ensuring even coverage. Continue by adding another layer of zucchini strips, placed in an overlapping fashion, and repeat the layering process. Finish by topping it off with a generous layer of marinara sauce.

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Today because I’m going to make an Italian delicacy lasagna this is so good because when you don’t cook these beautiful plants and vegetables when you do other things to them like blend them or dehydrate them you concentrate the flavors it is very simple if you’re organized first thing the night before

We’re going to start our marinara so I’m just going to cut some Tomatoes half inch thick slices now remember this is the night before you want all these I’m not going to do them all so you can see I’m just going to do just a tiny fraction and

Then you put a little olive oil on top little garlic a little salt mix it up a little bit so you coat the tomatoes with the olive oil and the garlic and the salt so you want this whole thing full of tomatoes and then I put it in

The dehydrator overnight the next day we have them all lovely and softened now I’m just going to put them all in my blender everything goes in there so about four cups of tomatoes raw um came out to two cups they condensed into two cups after dehydrating it’s enough for one lasagna

So look it I’m just putting it into the blender okay boom there’s our marinara sauce okay so we have the marinara let’s set this aside now the cheese it’s vegan so I have here um some almonds that I have been soaking after an hour of soaking they get soft enough where you

Can just pinch the skin off off the Almond so so it’s all white you can use cashews for this process too they’re both good I don’t know it’s personal taste me I like to make my life difficult so I like to pinch all the skins off all these

Almonds but no it’s not that it’s just that it tastes a little better than the cashews in my opinion but so two cups of nuts into the blender I’m going to put about 2 tablespoons of seamos in there juice from a half or one whole lemon and a little water to get it

Going healthiest cheese in the world look at how ricotta cheese consistency that looks so you know real lasagna has Rota cheese in it so I’m going to be just spicing this up with some red pepper oh it goes so good in the lasagna and a little

Teragon for the uh is so delicious in it it has a little Anice flavor of aness and then I have some parsley and I also had thyme in there and I’m going to put some garlic sorry guys I already thought I thought I had some garlic mhed already but and some fresh black

Pepper and a little bit of salt okay that’s our rot oh yum lovely okay so I’m going to set that aside last but not least for the pesto very simple I have a half a cup of toasted pine nuts you could put them in your dehydrator after soaking them so

They get nice and crunchy a half of a lemon two garlic cloves pinch of salt 3 tbspoon of nutritional yeast and pepper oh look at how lovely that looks two cups of basil leaves and the great thing about this is you don’t have to use pine nuts you can

Use walnuts you can use hemp seeds um you can use whatever your little heart desires I’m using pine nuts today and I have my olive oil nearby because after this is after the basil leaves are torn up then I’m going to um drizzle the olive oil so let’s

Go I’m going to pulse the olive [Applause] oil now we’re going to prep the pasta okay the pasta is a zucchini works just like actually it tastes better than the pasta so I all I did was I peeled after I washed the zucchini I peeled it just like that just press the potato

Peeler hard against the zucchini so that you get a somewhat of a thicker see that’s a perfect uh thickness so you’ll just keep repeating this on each side until you hit the seeds and then you’ll turn it over and repeat okay until you hit the seeds again I lay

Them out somewhat on an even layer sprinkle with salt just a little salt and a little drizzle of olive oil and then you just put them aside for 10 minutes and then you get these guys it’s like real cooked pliable pasta pieces see it’s not hard and now for the

Fun part we are going to Simply assemble our lasagna we’ll take some pieces like this and overlap them see how I’m overlapping them my father always was used to his Italian food and thankfully I was able to make him a raw lasagna and he fell off his chair quite literally it

Was so delicious blown away I mean imagine eating something that you love all your life and then tasting something the same dish but 2.0 I mean can you imagine more zucchini it tastes like a piece of pasta with tons of butter just so rich and delicious but this is good for you

I’m going to finish it off with another layer of pesto this is not cold by the way put it in the dehydrator after an hour it comes out warm you serve it warm there you have it raw lasagna oh my God it’s so delicious you could make the

Pesto and the cheese and just put it on a buckwheat cracker they taste so delicious together just these three ingredients oh oh that is so Italian M and for the tomato sauce best Mar raw marinara you’ve ever had all right guys I seriously hope you make this this is

Going right into the dehydrator for an hour and then I have a fancy dinner for myself tonight all right I really I really hope you guys make this this is amazing okay P it’s been a fun and I hope I to see you in the next video very very soon adios Spanish n