Happy Saturday lovely Steemian Food Lovers! I'm happy to share my second entry for the #VeganCheeseChallenge initiated by @deliciousplants with you guys!

I hope you’re ready to try something new this weekend 😉 This raw vegan lasagna is so healthy and delicious and the vegan ricotta cheese turns it into a rich and creamy taste explosion! 💚

Here we go...

 
Prep time: 35 min
Portions: 10

Ingredients

 
Lasagna sheets:

• 3-5 zucchinis
• ca. 6 big tomatoes

Tomato sauce:

• handful of sun dried tomatoes
• 2 tomatoes, diced
• 1 clove of garlic, minced
• some frehbasil leaves
• pinch of pepper
• 2 dates

Cashew ricotta filling:

• 200 g soaked cashews
• handful of fresh herbs like cilantro and parsley
• 2 tbsp lemon juice
• 1 clove of garlic, minced
• 2 tbsp nutritional yeast flakes
• pinch of salt
  *chili flakes to taste

Basil pesto:

• 2 handful of fresh basil leaves
• 100 g walnuts (or other)
• 2 tbsp nutritional yeast flakes
• 3 tbsp lemon juice
• 1 clove of garlic, minced
• pinch of salt

---

Instructions

 
Lasagna sheets:

1. Wash zucchinis and the tomatoes.
2. Cut the veggies into thin slices.

Tomato sauce:

1. Wash and cut the ingredients.
2. Blend into a creamy consistency.

Cashew-Ricotta:

1. Wash and cut ingredients.
2. Blend into a creamy consistency.
3. Add some drops of water, if needed.

Basil pesto:

1. Wash and cut ingredients.
2. Blend into a creamy consistency.

Layers:

1. Alternate layers of zucchini, tomato and the fillings and enjoy.

Can’t wait for you to try this recipe and let me know in the comments how you like it 😊

Please wish me luck for the challenge and don't forget to follow, upvote, & resteem, if you liked this recipe 💚

Have an amazing weekend!