Raw Vegan Lasagna recipe by gourmet restauranteur Cara Brotman

Yes it's served warm (not hot. Raw vegan lasagna by Cara Brotman
Pesto:
1/4 cup nutritional yeast
1/4 cup pine nuts
Juice and zest of 1/2 of half a lemon
1/4 teaspoon salt
About 1/4 cup extra virgin olive oil
To food processor add basil, garlic, nutritional yeast, pine nuts, lemon juice and salt in a food processor and pulse a few times until the ingredients create a paste, scraping down the sides of the bowl if needed.
With the food processor running, slowly pour the olive oil into the mixture. Stop and scrape the sides of food processor to ensure everything is incorporated. Give the pesto a taste and adjust the salt, if needed.
The pesto can be made with walnuts and almonds.
Adjust the amount of olive oil depending on how thick or thin you want it to be. Store in a glass jar in the refrigerator.
Depending on how thick or thin you want your pesto you may need to adjust the amount of olive oil.
Cheese:
1 1/2 cups peeled almonds or soaked cashews.
2 Tablespoons sea moss (optional but adds a great layer to the lasagna!)
3/4th cup water
juice of one lemon
pinch of salt
Add everything to blender and blend till creamy. Add a little more water at a time if not fully blending.
Marinara Sauce:
Roasting vegetables (and some fruits) adds such depth and flavor. Since we’re keeping this dish raw, dehydrating the tomatoes brought out just as much flavor and texture from them as roasting, but of course requiring much more time to achieve.
3 cups thinly sliced tomatoes or cherry tomatoes halved
3 cloves garlic
2-3 Tablespoons olive oil
sea salt
Combine all ingredients in a large bowl, mixing thoroughly to ensure all the tomatoes are evenly coated with oil. Spread them out on a dehydrator sheet, along with their juices, taking care to avoid spilling any during the transfer to the dehydrator. Dehydrate the mixture for 3 to 5 hours. You don’t want them to dry out completely. After dehydration, transfer the contents to a blender and pulse until you achieve your preferred consistency. I personally prefer my marinara sauce with a bit of texture.
Assembly
Select three of the largest zucchinis available. Begin by peeling them, then slice one side thinly with a mandolin or a knife, stopping when you reach the seeds. Rotate the zucchini and continue slicing the remaining three sides in the same manner, each time stopping at the seeds. Arrange the strips on a plate and lightly dust them with a small pinch of salt. This will help draw out moisture from the zucchini, making them more flexible and giving them a texture similar to traditional pasta. Gently massage the salt into the surface of the zucchini strips. Allow them to sit for 10 minutes. Next, start layering the lasagna by arranging the strips side by side until you have a width of three strips. Gently spread a thin layer of pesto over the zucchini strips. Then, delicately layer the mock cheese on top of the pesto, ensuring even coverage. Continue by adding another layer of zucchini strips, placed in an overlapping fashion, and repeat the layering process. Finish by topping it off with a generous layer of marinara sauce.
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[@JanE-rb2wr]

Cara, I love that you have a gift for showing us in just a few minutes how to make such a beautiful and special treat! You always give all the info and more extra tips than we can get in watching some others’ videos drag on for 20 or 30 minutes! You are a delight! Thank you so very much! Hope you & Markus have a sweet happy Valentine’s Day! 💜🥰

[@dynamiclean]

Cara should be awarded the Nobel Prize for healthiest, and best Vegan dishes! Thanks Cara!

[@valeriaproductions]

Absolutely BRILLIANT!! Love you and Markus!! "Adios is Spanish" Hilarious!! :)

[@amy3458]

Haha! Yes, I love them both. They’re so funny! ❤️

[@shaggyred1]

😂

[@jaylynn444]

I made a similar recipe about 6 years ago for a dinner party. The guests couldn’t believe it was a raw recipe! THIS recipe is MUCH less time consuming, & I’m sure tastes as good/better. I’m SO excited to make this when my mom comes to town! Thanks Markus & Cara for changing my life w/your knowledge & beautiful recipes ❤

[@gretajeanxx]

I made this after you showed how on Gillian Berry’s channel, wow incredible, we loved it!!! Will be making again and also have fallen in love with the dehydrated garlic and tomatoes. Cara you’re brilliant and our whole family follows you and Markus- recipes, books, and daily products. THANK YOU for greatly helping our health, and making this a kinder healthier world❤🌎🐾

[@jiseletuuri]

What a great recipe! I love how the two of you interact together, adios is Spanish lol. Too cute!

[@jacknap6745]

What an elegant chef

[@MarabellaMuncey]

I am going to make this for myself for Valentine’s Day. ❤❤❤

[@maryannmarconi4958]

Thank you for sharing a recipe!

[@gratefulforawareness]

I LOVE your authenticity as well as your deliciously healthy recipes ❤

[@jessielouheart]

Great video and recipe, thank you!!!❤❤❤

[@brooklin-shevondemelo2095]

Can't wait to make this looks very yummy, just getting back to your videos after moving and settling in Portugal and pull out your Love on a Plate fabulous cookbook smiles

[@Jeneva1]

Wonderful receipe ! Thank you Cara & Markus! ♥️

[@sooooooooDark]

alternatively, since u had preperation work the day before anyway, instead of the lemon juice treatment the blended almonds got, one could also just put in a probiotic capsule so the almond mixture ferments overnight probably would taste more cheese like (less of the citrus flavor and less of the sweet-background taste the almonds and lemons provide) arguably making it taste more like the original (didnt test it, but most likely true 😋)

[@kimandmikedial9582]

Brilliance

[@donnaabood7876]

?do you mean empty the capsule into the water that the almonds are soaking in??

[@sooooooooDark]

@@donnaabood7876 well it probably takes more like 2-4 days for the almonds to fully ferment, but yea what u said would work

[@marydishion]

Cara, we love you and appreciate you! You shine and such a beautiful spirit and your wonderful food. You are such a gift!!!

[@rachels.9825]

Wow, that looks super good!!

[@arianasha]

Just Brilliant..!

[@mamunplanned1670]

Ooh it looks delicious 😋

[@GenkiSugiru]

WOW! Our family had homemade lasagna a few days ago. We make it with ground chicken meat and lasagna pasta. But, these days, due to health reasons, I've become vegan and gluten-free. I watched my family eat lasagna while I ate tofu and veggies with spicy peanut sauce -- not bad, but I missed our homemade lasagna. I'm delighted to see this video, and look forward to trying this recipe. I used to make zucchini noodles years ago, and I'm very glad Cara reminded me that zucchini can be used as a pasta replacement. Thank you!

[@GlossaME]

Warm salad, yumm....

[@xochitlduran3180]

Thank you Ms. Cara I will try this recipe on Monday on my day off love ya both. 🙏🙏🙏🙏. May the Lord bless you guys💜💙

[@sooooooooDark]

it does look very tasty, but consistency-wise it looks a bit "mushy", lacking "hardy-chew" like what al dente pasta would provide maybe dehydrate it some more (i know u said u did dehydrate it after the final shot to make it warm, but i dont think it would get proper "dry") or add in something that solidifies even more so to make the end product more compact/less runny looking (it does contain the irish moss gel, but it probably wouldnt harden up all that much since the gel is already fully liquid saturated - maybe if u used dried irish moss powder instead it would suck up enough of the water to make it more ooey gooey)

[@sooooooooDark]

@jerkfat2600 writing and thinking as well

[@rawmelody123]

Cara I have been enjoying all your recipes since trying to go raw last year. I finally tried this one last week and 🤯 it is so good! I do like it better than cooked lasagna. You are such a gem - always shining - and sharing your kitchen talents with us so we can make tasty healthy food too. Thank you and Markus for inspiring and leading the raw vegan movement, I would like to dub you King and Queen of Raw Vegan and all hail the Queen 🙌 💗 🤴👸

[@shunwilliams6180]

Thank you so much for sharing this amazing video ❤❤❤

[@mayaamay4615]

Always best recipes❣️🌱

[@sapphira5323]

Oh I have to try this, and I love cilantro now thanks to you (referring to your other videos) ❤️

[@lillyhoneysuckle9503]

I truly love how you are soo genuine in expressing the taste while eating Raw vegan entrees and snacks. Excellent quick culinary instructional.

[@FitnessbyJenaye]

Thank you so much!!! I will try this recipe next 🔥🔥🔥🔥🔥😍😍😍😍

[@MizzMM]

Yum. I cannot wait to try this! Thank you for that recipe!❤

[@pranalight76]

WOOOOW delicious

[@charawmane3277]

Spanish😂😂😂Cara, you are too cute!!

[@vinnievincooper5778]

Awesome, looks delicious, thanks for the video. ;)

[@teagoldleaf4137]

Gourmand, sain, délicieux. J'aime cela.

[@marramamba7629]

Why did I watch this?! Day one of my very first water fast. Oh well...save this for later :)

[@Lisatropolis]

*chuckle* oh, the problems this community faces! 💚🌱Have a good fast! 💚💚💚

[@AngieTreasures]

Own your cookbook and appreciate seeing this video visually thank you❣️🤗

[@dragonyukichan]

Looks delicious

[@AndtherewasJoy13]

Wow! Look at Cara! Charlie's Angels vibes--straight up! She is truly a warrior Goddess 💪. Love her❤ P.S. This raw lasagna looks mouthwatering

[@LetRawFoodsLoveyou]

Cara this looks amazing! I have made something similar on my own but I can't wait to make your version! I am in the midst of a juice fast and am planning this for my First gourmet meal next month!

[@jag2333]

Hi ❤Love, love, love watching you teaching us how to make raw, delicous, and healthy foods. Thank you😊❤

[@Jamiejamjar]

Yummm, salivating

[@OhHappyDayz0011]

Cara you look absolutely stunning. Can’t wait to try the recipe

[@cjhoward409]

I always make lasagna using thinly sliced zucchini instead of pasta. My friends have no idea ! 😁😉

[@yomomma007]

wow this is my favorite Cara video ever, that intro was the bomb!💕

[@capellihairextsny]

Wow Tysm !!!

[@bellamamma767]

My Nonna used to make us pasta with ricotta and tomato sauce. Your ricotta recipe would be such a wonderful alternative with zucchinis noodles and your raw tomato sauce!! Thank you so much for your recipes!🥰🤗 blessings.

[@Blahlalovely]

Cara I LOVE your raw food videos!!!!! ❤❤❤

[@KathleenGallafraigh]

Definitely fancy! Of all the recipes of yours I've made, this one takes me the longest. Really long the first time through. Counting peeling the almonds, I spent over two hours total on this meal. However, I actually love it! Yes, I'm surprised, because I never liked regular lasagna. Thank you for demonstrating this recipe.

[@allaboutthenutrients]

just put my tomatoes and garlic in the dehydrator - can't wait to make this tomorrow. Thanks for the great recipes and your cookbook is amazing.

[@LetRawFoodsLoveyou]

Thank you Cara. I love your fun accent 😂. Trying your yummy recipe for my raw dinner(my family -14 are having a huge lasagna dinner). So thankful for your cook book! I forgot it at home and was glad to find this recipe on KZbin❤❤

[@FilmFanization]

This looks so good! Thank you for sharing this!

[@debragossard]

Yum!!!

[@taniajansen3650]

Thanks cara I'm going to make this dish this week , thanks for being you

[@Lokelani229]

Cara your hair looks great!

[@tilo4075]

Always! My hair is dry. wonder if it's cigarettes I am trying to quit cold turkey, not drinking enough water. I am putting coconut oil on my hair and if I can find high end leave in conditioner, vegan of course no chemicals but my hair lately got wicked dry.

[@Lokelani229]

@@tilo4075 Order Markus and Cara’s Seamoss it works!

[@madeux324]

Thank you for sharing Cara. Wishing you and Markus a lovely Valentine's Day. :)

[@gitie1791]

Fast and easy many thanks for sharing your tips… I will certainly make it…I ike the marinara with dehydrated tomatoes… GREAT!

[@SwahaChris]

Omg..... i am not even hungry but watching this recipe got me drooling 😮... Definitely gotta try to make it soon!

[@larrym7214]

Thanks for the great recipe 🫶😊

[@cheryllewis1697]

My fiance is Italian on his father's side and I hear all about his Grandmother's cooking. But I have an Ace up my sleeve - Cara's recipes! He's already happy and doesn't even really know how good it's going to be...

[@restful_eden]

Love your hairstyle 😍

[@Phoenixrises89]

Waiting to order your sea moss on Amazon UK (when I can) hopefully soon 🙏🙏🙏

[@Livewithoutlitter-ts2si]

The taste of italy.i got the idea for a cauliflower crust pizza two days ago didn't turn out well

[@user-cs1xz]

i was happily awaiting this recpe after seeing it on gll berry's chanel. amazing cara thank you so much

[@cjhoward409]

If I wore a white top in the kitchen, it wouldn’t be white for very long 😂

[@darrenhankner5282]

I suet visit cousins vitality raw restaurant in chicago. they had dishes like this. I liked the burger made with raw nuts. I went there often when I lived outside of chicago. I knew the owner from turkey. he resurrected cousins in turkey now which is where he came from. I now live in Joshua tree ca. I am mostly raw vegan but cant give up my white steamed rice. I eat it all the time. I get sick of raw nuts for protein.

[@chicofrijoles]

I am def going to make this, eventually.

[@jeannine22marie]

Thank you so much Cara and your makeup looks amazing!❤❤ Do you mind sharing what brands you have on please? I know you do your research on healthy choices on makeup.

[@MarkusRothkranz]

She's made several videos on those. I think they are in the Cara videos playlist

[@jeannine22marie]

@@MarkusRothkranz thank you Markus. I do remember seeing that video and I watched it before. I didn't know if it was the same products. Sometimes us girls find new ones, lol.

[@LennyYT]

Yuuum🎉

[@katarzynaziolkowska8686]

Love you 😍

[@sooooooooDark]

ur guy's lighting so good somehow if i make food with the same ingredients it looks so much less vibrant 😂

[@Nicole-ld1zy]

How many servings does this make? Thank you for all your great recipes.

[@barbraw-backtoeden7419]

I am Italian and I was blown away how good I could make my raw lasagna taste 👌

[@MarkusRothkranz]

Awww thank you 💖

[@joanamnt1686]

Yes, adios is spanish, lol. Thank you both.

[@angelavore6705]

Yesssss❤❤❤ ty!

[@giselafiege7169]

Boy if we had taste-a-vision everyone would end up making this. 🙏

[@SwahaChris]

"Adios is spaaanish!" (Markus) 😅😅

[@tilo4075]

Thank you!! Yum so many layers wow Go crazy for pizza and love Italian Same music as the pizza !! 🎶 Love real pasta but avoid the wheat or try to...another reminder of zuchinni...genius.

[@Abbysteel3456]

Someone stole my blender my ninja and my dehydrator out of my home.. 😢 this looks so yummy I'm starving.. missed you two ❤️

[@MarkusRothkranz]

They must have known what is important. They left the watches and jewelry and took the blender and dehydrator!

[@Abbysteel3456]

My machine that makes ice cream and the books I ordered from you were not delivered. Was this supposed to be today ?

[@pennywild4131]

Cara...❤What brand of olive oil are you using ? Thank you. This video is amazing as usual!!!🎉

[@MarkusRothkranz]

We like Bariani

[@Amanda-ev3lg]

Cara you look very pretty

[@sooooooooDark]

unrelated to video (other than it being a "cooking" trick): try freezing mushrooms - when they thaw they become mushy as if they r cooked much better consistency than raw mushrooms for most culinary contexts

[@judyhoomalamalama]

Thank u , I was craving a raw lasagna. Will make this week and have left overs for a few days. Husband eats meat and no vegan. So more good stuff for me

[@purseypurslane]

Please tell us what exact brand of olive oil you are using -- that yellow label at 01:19 starts with a P -- I remember a long time ago you told us which brands were pure, all from Calif. I think - hopefully I can find yours on Amazon? Cara you look better and better with age!

[@MarkusRothkranz]

Pizano and Bariani

[@victoriarawveganse]

Do you have any rawfood books in spanish?/ tips of books in spanish?

[@cm-ui1dt]

:)

[@AmalAli-dd9tt]

so much work its like we have to spend most of our lives in the kitchen..life is hard indeed

[@user-cs1xz]

does anyone know about how many servings this will make?

[@niceworld468]

❤💋😋💚YUMEE!

[@sallyrees4245]

Hi Cara - I'm trying to source some sea moss that doesn't cost an arm and a leg. Postage to NZ is a killer ! I've found some that is in powder form - would that work the same ?

[@MarkusRothkranz]

Powders can be toxic because they are usually baked in high heat ovens which not only kills nutrients but makes the carageenan unhealthy

[@sallyrees4245]

@@MarkusRothkranz Thank you !

[@g.christelbecker6349]

Hello Cara, I live abroad and was so excited to learn that your health products are now selling on Amazon. Tried to order and could not find you. Please help?????

[@MarkusRothkranz]

Its only United States for now, other countries hopefully later this year.

[@alye8019]

Very curious as to the absence of organic or wildcrafted ingredients? Is this assumed?

[@mrscliquot]

Why do you have to dehydrate the tomatoes? Just curious...am new to this!

[@MarkusRothkranz]

It concentrates and intensifies the flavor and nutrients

[@summerday3359]

@thehealthylife, what brand dehydrator do you use?

[@MarkusRothkranz]

Samson kzbin.info/www/bejne/oYbVpoSkrrljaLs

[@terantruitt66]

What can I use instead of Pine nuts?

[@katelynn.kensington]

Did you just invent a lasagna chip dip

[@blakey6303]

🤤

[@Rawveganjustin]

Can you do the recipe without oil

[@MarkusRothkranz]

The oil phobia has gotten out of hand kzbin.info/www/bejne/nF69d52Ca7SgbNU

[@marekbydzovsky9734]

Do we must dehydrate it? Im sorrs Cara maybe exploined it, but im foreign so try understand

[@MarkusRothkranz]

We don't cook our food because heat kills vitamins, enzymes and nutrients, but it's still ok to heat things up to 120F 45C so people can still have warm food. The tomatoes are dehydrated to concentrate the flavor more

[@marekbydzovsky9734]

@@MarkusRothkranz thanks❤️ i really like you guys

[@lindadougherty1670]

Is this recipe for one serving?

[@MarieGeorge-m3y]

If we don't have a dehydrator, can we use oven? If so, what temperature? Thank you!

[@MarkusRothkranz]

To keep the nutrients intact, not over 120-130F 45-48 C

[@scooniemom524]

My almond skins never come off that easy, is there some trick?

[@MarkusRothkranz]

Soak them for a few hours

[@SK-ni6rn]

What is that green sheet you use for hydrating where you get it?

[@MarkusRothkranz]

Its a silicone dehydrating sheet you can get them online, just google it