Lasagna can be delicious without cheese. Bob Greene was on the Rachel Ray Show showing her how to make his no-cheese vegan lasagna.
Rachel even taste tested the recipe on-camera and vowed that she loved it!
Rachael Ray Show – Food – Bob Greene’s No-Cheese Vegetable Lasagna
Click through for another raw vegan lasagna recipe from Pure Food and Wine NYC.
by Matthew Kenney of Pure Food and Wine
Ingredients
Lemon-Pignoli “Ricotta”
2 cups raw pignoli nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional; available in health food stores)
1 teaspoon sea salt
Tomato Sauce
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
¼ small onion, chopped
2 tablespoons lemon juice
¼ cup extra-virgin olive oil
4 teaspoons maple syrup
2 teaspoons sea salt
Pinch hot-pepper flakes
Basil-Pistachio Pesto
2 cups packed basil leaves
½ cup raw pistachios
6 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper
Lasagna
3 medium zucchini, ends trimmed
3 medium green-zebra tomatoes (or other heirloom variety)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Garnish: whole basil leaves
Cooking Instructions
Lemon-Pignoli “Ricotta”
Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
Tomato Sauce
Place all ingredients in a blender, and process until smooth.
Basil-Pistachio Pesto
Place all ingredients in a blender, and process until smooth.
Lasagna
Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread ⅓ of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using ⅓ of each. Layer on ⅓ of the tomato slices, and sprinkle with ⅓ of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.
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