Raw Vegan Rainbow Lasagna


Love it? Share it!

Servings: 2

Ingredients:

 ½ Courgette
Sauce
 1 cup Cashew Nuts
 ½ cup Water
 3 tbsp Nutritional Yeast
For The Green Layer
 3 Broccoli florets
 1 Large handful of spinach
 ¼ tsp Dried Basil or 2 - 3 Fresh Leaves
For The Yellow Layer
 ½ Yellow Pepper
 1 Small - Medium Carrot
For The Red Layer
 ½ Red Pepper
 ½ Tomato
  cup Beetroot
 ¼ tsp Dried Basil or 2 - 3 Fresh Leaves

Directions:

1

Blend all of the source ingredients in a blender

2

In a food processor with an S blade, chop each of the layer ingredients stopping when chopped finely but not puree, separating them into their 3 colours into 3 separate bowls. The red ingredients will likely also have some liquid in. Drain this off.

3

Split the sauce evenly into the 3 bowls and mix into each bowl.

4

Cut the courgette into thin slices.

5

This is best finished off in separate portions rather than creating one lasagna and splitting it, so spoon the green sauce onto 2 plates.

6

Layer courgette slices on top of the green sauce then spoon out the yellow sauce on top. Repeat again with the courgette then put the red sauce on top

7

At this point you can either decide you are hungry and want to eat it now, or you can dehydrate it at approx 100F on it's plate for approx 4-6 hours.

Raw vegan rainbow lasagna recipe

 

Ingredients

 ½ Courgette
Sauce
 1 cup Cashew Nuts
 ½ cup Water
 3 tbsp Nutritional Yeast
For The Green Layer
 3 Broccoli florets
 1 Large handful of spinach
 ¼ tsp Dried Basil or 2 - 3 Fresh Leaves
For The Yellow Layer
 ½ Yellow Pepper
 1 Small - Medium Carrot
For The Red Layer
 ½ Red Pepper
 ½ Tomato
  cup Beetroot
 ¼ tsp Dried Basil or 2 - 3 Fresh Leaves

Directions

1

Blend all of the source ingredients in a blender

2

In a food processor with an S blade, chop each of the layer ingredients stopping when chopped finely but not puree, separating them into their 3 colours into 3 separate bowls. The red ingredients will likely also have some liquid in. Drain this off.

3

Split the sauce evenly into the 3 bowls and mix into each bowl.

4

Cut the courgette into thin slices.

5

This is best finished off in separate portions rather than creating one lasagna and splitting it, so spoon the green sauce onto 2 plates.

6

Layer courgette slices on top of the green sauce then spoon out the yellow sauce on top. Repeat again with the courgette then put the red sauce on top

7

At this point you can either decide you are hungry and want to eat it now, or you can dehydrate it at approx 100F on it's plate for approx 4-6 hours.

Raw vegan rainbow lasagna recipe

Raw Vegan Rainbow Lasagna

Love it? Share it!

Leave a comment

Your email address will not be published. Required fields are marked *