This Raw Hemp Garlic Pesto Lasagna is probably going to change your life, just be forewarned! As we’re testing out a bunch of new raw vegan recipes in the EpicSelf kitchen this week, we realized that we wanted to recreate some classic comfort foods in a nourishing remake! This mega lasagna was definitely a huge favorite, as it’s decadent layers of eggplant, zucchini, mushroom, pine nut cheese, sun dried tomatoes and tons of pesto just left our jaws dropped on the floor!
That is, before we picked them up to dig into this masterpiece. 😉
Unlike traditional lasagna, this delightful and hearty meal will leave you feeling refreshed and energized – even buzzing! Try this out and you’ll never miss the processed noodles and cheese that clog up your insides. You deserve to thrive – and you crave flavor that satisfies your tastebuds AND your vitality!
2 eggplants, thinly sliced into strips
3 zucchini, sliced
2 cups fresh cherry tomatoes
5 large tomatoes
4 tbsp balsamic vinegar
2 cups mushrooms, sliced
2 cups pine nuts
1 cup hemp seeds
2 large handfuls basil, chopped
1/2 cup olive oil
1 large handful basil leaves
Slice the large tomatoes and place on a dehydrating tray, allow to dehydrate for about 24 hours.
Marinate sliced mushrooms and eggplant strips in balsamic vinegar and a touch of olive oil; set aside and allow to marinate for 1 hour. Next, allow zucchini slices to marinate in 1/2 cup olive oil for 30 minutes.
In a food processor, combine 1 cup pine nuts and 2 tbsp olive oil, add water as needed to reach desired consistency for pine nut “cheese.”
For the pesto sauce, blend 2 large handfuls basil, 1 cup pine nuts, 1/4 cup olive oil and 1 cup hemp seeds in a food processor.
In a large glass pan, layer zucchini, eggplant, mushrooms, “cheese”, sundried tomatoes, basil leaves and hemp pesto sauce. Top with sliced cherry tomatoes and extra hemp seeds. Dig in!!