Raw Food Lasagna - Low Fat, Oil, Salt & Gluten Free

How would you like to create a low-fat raw vegan lasagna that is not loaded with lots of fat, is free of gluten, animal products and salt free and tastes absolutely amazing?

Well, we’ve just the recipe for you!

The lasagne recipe we are about to share with you comes from Thrive On Raw Recipes book, which is now available as both an ebook and physical version!

This epic raw vegan lasagna with green and red sauce is mouth-watering, full of vibrant flavours and nutrients. And as a special bonus, you can eat the whole dish without worrying about gaining extra weight!

Raw Food Lasagna with red and green sauce.

Save Print

Raw Food Lasagna Recipe - Low Fat, Oil, Salt & Gluten Free

Author: Rawsomehealthy

Recipe type: Lasagne

Cuisine: Italian

Prep time: 15 mins

Total time: 15 mins

Serves: 1-2

Ingredients

Ingredients for the layers: 2 medium zucchini
Ingredients for the red sauce: 2 fresh tomatoes
1 sun dried tomato
1 medium celery stalk
1 teaspoon fresh oregano
½ a teaspoon ground cinnamon
1 tablespoon chopped spring onion (optional)
Ingredients for the green sauce: ½ an avocado
1 medium zucchini
1 cup of freshly chopped chard
1 tablespoon lemon juice
2 teaspoons chopped mint leave
Ingredients for the topping: 4-5 cherry tomatoes
10-12 thin slices cucumber
A pinch of dried oregano

Instructions

Step 1: Prepare the base: peel the zucchini
Mandoline slice the zucchini into thin slice
Place the zucchini slices onto a lasagna dish and keep adding the zucchini slices alternately until you cover the bottom of the dish with zucchini slice
Step 2: Make the red sauce: cut the fresh tomatoes into halve
Chop the celery stalk into 1-2 inch piece
Place the fresh tomatoes, dried tomatoes, celery, oregano, cinnamon and (optional) green onion into a blender
Blend into a sauce
Pour the red sauce into a bowl and set aside
Step 3: Make the green sauce: peel the zucchini and chop it into chunk
Place the zucchini chunks, avocado flesh, chard, lemon juice and mint leaves into the blender
Blend everything into a thick, green sauce
Pour into a bowl and set aside
Step 4: Layer the lasagna: spread some of the green sauce over the zucchini base, but leave 1 tablespoon for the topping
Place the second zucchini layer over the green sauce
Spread some of the red sauce over the second zucchini layer, but leave 1 tablespoon of for the topping
Place the third zucchini layer over the red sauce
Spread the red sauce over half of the top layer and the green sauce over the other half
Step 5: Decorate and serve the lasagna dish: cut the cherry tomatoes into halve
Add the cucumbers slices onto the red sauce and the cherry tomato slices onto the green sauce
Sprinkle the oregano or any fresh herb of your choice on to
Serve and enjoy!

Calories: 375

Sharing is caring! Feel free to share this recipe with others! For more delicious raw food recipes, check out out book, Thrive On Raw Recipes.

Looking to balance your hormones, reverse your health challenges and drop weight naturally? Join our free online masterclass and discover the 5 steps our clients use to create the health, body and life of their dreams ...