Virtual Vegan Potluck: Raw Tomato Zucchini Lasagna with Basil Pesto

This post is my contribution to the Virtual Vegan Potluck and it includes some serious lasagna. When I was a kid, lasagna had meat and cheese in it and it was baked perfectly in the oven. I loved meat and being a vegetarian was impossible and something I would never consider doing in a million years.

Then I became a vegetarian. I no longer cared for lasagna because it needed to have meat in it. Lasagna without meat just wasn’t lasagna. Eventually I started eating veggie lasagna packed with spinach and zucchini and tomato sauce and cheese and cheese and cheese. I could never give up cheese. Ever. I loved cheese. I could totally do this whole vegetarian thing forever but giving up cheese would be impossible and something I would never consider doing in a million years.

Then I became vegan. And suddenly there was no way I was eating lasagna without cheese. That would be crazy! If you don’t have meat in the lasagna, you should at least have cheese. Eventually I started eating lasagna made with tofu instead of cheese. Had I truly gone mad? Would I someday… dare I say it… eat completely raw, vegan lasagna?!

Today is that day. And today I know that my history with vegetarianism and veganism is proof that I can never say never (ugh, Justin Bieber has ruined that phrase forever). Someday I could become a raw vegan. Or a magician. Or a princess. Or an inflatable couch. I can accomplish anything because, after all, I’ve already completed the impossible twice.

Ingredients:

Ricotta Cheeze

• 1/2 cup untoasted pine nuts, soaked in water for at least 1 hour
• 1/2 Tbsp lemon juice
• 1/2 Tbsp nutritional yeast
• Dash of salt

Marinara Sauce

• 1/2 cup sun-dried tomatoes, soaked in water for at least 1 hour
• 1/4 cup cherry tomatoes (or 1 small ripe tomato, diced)
• 1/8 cup onion, chopped
• 1 small garlic clove
• 1/2 Tbsp lemon juice
• 1/4 cup extra-virgin olive oil
• Dash of salt
• Dash of red pepper flakes

Basil Pesto

• 1/2 cup packed basil leaves
• 1/4 cup pine nuts
• 2 Tbsp extra-virgin olive oil
• Dash of salt
• Dash of black pepper
• 1 Tbsp water

Lasagna Noodles

• 1/2 medium zucchini, cut widthwise
• 1 large tomato
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon fresh thyme leaves

Directions:

1. For the cheeze, marinara, and pesto, blend the listed ingredients together and set each of the three sauces aside. A blender will work faster and more effectively than a food processor for this step.

2. Slice the zucchini lengthwise into thin, long strips for the noodles. I found using a chefs knife to be the easiest way to do this although you could use a mandoline or a vegetable peeler. You only need about 6 strips so it’s ok if a couple slices don’t turn out beautifully.

3. Slice the tomato into three large round slices.

4. Lay a couple zucchini noodles flat on a plate side-by-side for assembly. Brush the zucchini with olive oil. Top with 1/3 of each of the three sauces prepared earlier. Place one slice of tomato on top and sprinkle with oregano and thyme. Repeat the stacking process twice more until you have a little tower of raw lasagna to stand back and admire. Garnish with basil leaves and enjoy!

Yields one lasagna slice

Adapted from: New York Magazine & The Pink Avocado

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