Raw Vegan Lasagna (Low fat raw vegan)
Prep Time: 40 Minutes
I’ve never heard of a raw vegan lasagna that doesn’t have excessive amounts of fat, typically from nuts, as their base for a ricotta “cheese”. So I decided to experiment using corn as a base… and it was a huge success!! Wow does this recipe taste amazing. I tweaked the recipe a few times to get it perfect. My whole family loved it, and ontop of that, asked for the recipe!
This recipe tastes best the next day after all the flavors have mingled. To warm the dish up, without cooking it, (which makes it taste better), preheat the oven to 170 degrees, then turn off the oven and place the dish in for 20 minutes to let the residual heat warm it up.
Best Low Fat Raw Lasagna Recipe
Low fat raw vegan lasagna recipe is delicious, and without any guilt!
- 4 zucchini
Delicious Corn “Cheese”
- 3 cups of corn
- 1/4 cup almonds
- 1/5 of an onion
- 1 tsp lemon
- 1 cup of sundried tomatoes soaked for 30 mins
- 1/2 cup of dried bell peppers soaked for 30 mins
- 2 dates
- 1/5 of an onion
- 1 tbs oregano
- 1 medium tomato
- 2 tbs lemon juice
- pepper to taste
- 8 oz baby portabella mushrooms
- 1/4 cup walnuts
- 1 tsp marjoram
- 1 tsp sage
- 1 tsp thyme
- 1 garlic clove
For the vegan "cheese":
Put all the "cheese" ingredients in a Food Processor and blend for 5 minutes until it's very creamy and smooth.
For the tomato sauce:
Blend all the tomato sauce ingredients together in a food processor until it's very smooth.
For the Mushroom meat:
Place the mushroom meat ingredients into the food processor and process very lightly together until it forms a very chunky constancy.
For the assembly
- Assemble the lasagna by placing a layer of zucchini strips then marinara, "meat" and "cheese", into a square baking pan. Continue layering the ingredients.
Calories for the entire recipe: | 1,240 Calories | 51g Protein (11%) | 44g Fat (32%) | 203g Carbs (57%) |