I have been travelling to delight my readers with abundance of delectable vegan recipes. Recently during my trip to Bali, I was fortunate enough to spend quite a bit of my time in the kitchen of a famous organic raw café. This raw vegan lasagna recipe is inspired by my chef friend who manages the kitchen and owns the organic café.

When I first ate this dish I could not believe that raw vegetables assembled together could create something as magical as this. My friend is a famous chef and he kindly allowed me to practice this recipe in his commercial kitchen. When he tasted my version of the recipe, he thought mine tasted better than his.

As flattering as it is but I cannot stop raving about the magic my friend has in his hands. He absolutely turns raw ingredients into delectable dishes at the drop of a hat. It may look like a long list of ingredients but prepartion is so simple that merely 30 minutes will create the picture perfect meal.

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Tastefully Raw Vegan Lasagna

This recipe involves no heat cooking. Simply blend cut and blend ingredients to assemble for a healthy lasagns like dish packed full of flavours.

Course Lunch, Salad

Cuisine Asian

Keyword Gluten Free, Soy Free

Ingredients

Pesto

½ bunch basil about 1 cup fresh basil leaves
¼ cup baby rocket
1 cloves garlic peeled and roughly chopped
2 tbsp extra-virgin olive oil
½ tbsp lemon juice
4 tbsp pine nuts
2-3 tbsp lukewarm water Pinch fine sea salt

Marinara Sauce

1 cup sun dried
tomatoes
1 clove garlic
¼ tsp dried oregano or a tbsp of fresh oregano 1 tbsp olive oil Pinch of salt White pepper to taste

Avocado Puree

½ avocado
1 tsp lemon juices
Pinch salt

Lasagna Layers

2 zucchinis
2 cucumbers
2 baby eggplants
1 jicama can substitute with raddish or turnip
2 Roma tomatoes
2 tsp black sesame seeds

Instructions

For Pesto

Dry roast pine nuts in a flat pan. Add all ingredients in food processor until coarse paste forms.

For Marinara Sauce

Mix all ingredients in a food process into a paste. Any left over sauce can be refrigerated for upto 2 days and used as a relish in sandwiches or as a dip.

For Avocado Puree

Mash avocado pulp with a fork. Mix in lemon juice and salt.

For Lasagna Layers

Slice vegetables thinly and lengthwise. Make individual lasagne portions by layering in the order: zucchini, marinara sauce, cucumber, pesto, eggplant, avocado sauce, zucchini, marinara sauce, jicama or substitute and finishing with sliced tomatoes. Serve garnished with black sesame seeds and a sprig of basil.

I managed to get a banana leaf to use as a base but lettuce leaf works fabulously well and you can eat it.

Marinara and pesto sauce can be doubled in quantity and any leftovers can be used as relishes and dips.

Why not tell your friends about eating vegetables tastefully as this recipe.

Stay tuned for more of the raw recipes.