Salads are not the only way to eat raw veggies. This raw vegan lasagna is has so many great veggies, herbs and nuts that will surprise just how good raw veggies can be.

Cooked veggies loose up to 30% of their nutritional value, which is why we all want eat them fresh and vibrant more often.

So, here is the full recipe. Enjoy!!

The “Meat”

9 small Portobello mushroom diced

2 Tbsp of seasoning of or choice (examples, Everything Seasoning, Italian Seasoning, Cumin, Paprika for a little kick and salt)

Juice of 1/2 lemon,

Mix and let marinate overnight then strain excess liquid

The Pesto

2 1/2 cups of fresh Basil

1/2 cup of pine nuts

1 tsp Sea Salt

Blend or pulse in food processor until a thick consistency (not all pine nuts need to be fully blended)

The Sauce

2 cups diced tomatoes

2 cups of sundries tomatoes (soaked and drained)

2 garlic cloves,

¼ of a red onion

Blend until smooth and let strain over night to remove excess water)

Ricotta cheese

1 1/2 cups of Cashews (soaked overnight and drained)

1/2 cup Nutritional Yeast

1/2 tsp Sea Salt

Blend to desire texture.

The “Pasta”

2-3 large zucchinis sliced with a mandolin into thin slices, layer in bowl and sprinkle pink salt between layers, put a side.

To assemble, use 2-3 containers and begin layering the slices of zucchini, allowing for a small overlap between each slice. Then rotate your ingredients, 1st the mushrooms, then the sauce, cheese and pesto. Repeat until you reach the top of your container. When ready, flip the container onto a plate. I stacked two containers worth on top of each other and then garnished with fresh basil leaves and pine nuts.

6 servings (share or store for the week)