With 30-Minute Vegan Dinners, Megan Sadd, of the popular plant-based blog Carrots & Flowers, shows how anyone can enjoy incredible plant-based meals every night of the week.
Mostly Raw Lasagna
I don’t often dabble in raw cuisine—food that’s never heated past 118°F (48°C)—but when there are macadamia ricotta and sun-dried tomato sauce involved, I’m all in! While not technically raw, this light meal hits all the same flavour notes as traditional raw lasagna in a fraction of the time. Serve with a side salad with pesto or balsamic dressing.
Prep Time: 30 minutes | Cook Time: None | Yield: 2 hearty servings, plus leftover cheez
1 cup (55 g) sun-dried tomatoes
2 large, wide zucchinis, about 14 oz (400 g)
1 cup (125 g) macadamia nuts
1 tbsp (9 g) nutritional yeast
2 tbsp (30 ml) lemon juice
½ tsp salt
¼ cup (60 ml) water, to blend
1 small clove garlic, peeled
5 large basil leaves
1 tbsp (15 ml) olive oil
1 small clove garlic
¾ tsp sea salt
1 tsp lemon juice
Pinch of red pepper flakes (optional)
- Boil 1 cup (240 ml) of water, then pour it over the sun-dried tomatoes. Cover and soak for 5 minutes. While the sun-dried tomatoes are soaking, slice the zucchini into very thin pieces, roughly ⅛ inch (3 mm) thick—like lasagna noodles or as thin as you can get them.
- OPTIONAL STEP: Sweat the zucchini to make it more pasta-like. (Skip this step if you prefer the zucchini to have some crunch.) Arrange the zucchini slices on a plate in a single layer. Sprinkle with sea salt. The zucchini will sweat out some of its water. Wait 5 minutes, then thoroughly wipe away the salty water with a paper towel.
- Make the ricotta. Put the nuts, yeast, lemon juice, salt, water and garlic in a food processor and process until smooth and creamy. Add water 1 tablespoon (15 ml) at a time to blend until you have a ricotta-like consistency. Transfer the cheez to a bowl and rinse the food processor.
- Roughly chop 1 tomato. Thinly slice the other tomato. Drain the sun-dried tomatoes and reserve the water. Add the chopped tomato, sun-dried tomatoes, basil, oil, garlic, salt, lemon juice, pepper and red pepper flakes, if using, to the food processor. Pulse until you have a very chunky tomato sauce. Stop to scrape down the sides. Taste and adjust seasonings if desired. Add the reserved water 2 tablespoons (30 ml) at a time as needed to blend. Add more water if you prefer a thinner sauce.
- Build the lasagnas as individual portions. Layer two zucchini noodles side by side. Top with a thin layer of macadamia ricotta, then plenty of sauce and sliced tomato. Use more sauce than cheez to keep this dish light. Add another layer of noodles, cheez, sauce and tomato. Finish with more noodles, cheez and a layer of tomatoes. Repeat the process for every person you’re serving.
Save any leftover cheez or sauce to use in a wrap or as a pasta topping.
Substitute pre-soaked cashews as a budget-friendly alternative to macadamias.