Lori and I made this zucchini cucumber lasagna and fell in love 
We have made a few other vegetable based lasagna’s here before and enjoyed them all. But this one has been favorite so far 
Star players
We used our mandoline to thinly slice our zucchini and cucumbers. I used one zucchini and one cucumber. Grabbed a handful of fresh cilantro and basil. 
Sunflower Cheez Spread we did not really measure exactly what we did. We really just threw ingredients into Vita-mix and blended till we were happy with the results But here is what we think we put in it with some measurements.
Pure2Raw Recipe: Sunflower Cheez Spread
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about 1 – 1 1/2cups sunflower seeds (soaked overnight and rinsed)
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1/3 cup nutritional yeast
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3-4 tbsp tahini
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1/2 tsp salt
- 2 garlic cloves
- 1-2 tsp apple cider vinegar
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oregano, basil, and chili powder
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few splashes of water
We placed all ingredients into our go-to equipment – our Vita-mix and blended till thick and creamy!
Now everything is ready… time to build the vegetable lasagna!
Layer one
Sunflower cheez spread – layer
Fresh basil – makes a world of difference in flavor and freshness of this dish!
Repeat layers
Final lasagna dish
Wait…we are missing something
Now that is better… black lava sea salt – makes everything taste out of this world!
Look at all those layers of goodness
Now that is one healthy, low cal, and delicious dinner
So simple and easy too!
No words could fully describe how delicious this vegetable lasagna was!!
I ended up drizzling some olive oil on top!! PERFECT!!!
Enjoy!
Till next time,
Michelle
Pure2Raw Twin
{ 20 comments… read them below or add one }
That lasagna sounds really interesting, as does the Sunflower cheez. You always have such interesting recipes!
Your raw lasagnas have been looking out-of-this-world!! I can see you two opening a full-service raw cafe someday…this is mouthwatering!
Gabriela thanks!!!!!!!!!!!!! We hope sooooo
We are dreaming of that coming true one day too! xoxo
This is absolutely amazing!!! with the sunflower cheez, oh wow girls you are very creative!!
Love it!!
Thanks Deby! We were really happy with the Sunflower cheez spread – we just wished we wrote it down, haha
you make this look so simple! I might copycat.
Aww thanks Bitt. Yes go for it, I think you will like it
from your last post
cinnamon sugar coffee cake AND the layered coconut bar…omg both look awesome. the coconut bar looks so dense, like it’s really rich and dense and not some airy little bar which i hate in desserts, i want to really sink my teeth into it
this raw cuke lasagna…nice work! I am still scared of my mandolin as I seem to nearly saw my finger off every time i use it LOL
xoxo
Yall are so creative! I need you as my personal chefs here at college
All your food from the market looks so delicious! The avo pudding also – what a great idea. I want to know what’s in the s&s bar – sounds right up my alley! (I’ve been using nooch in my no-sugar barks lately).
Lasagna looks beautiful, light and summery also.
love
Ela
I had a mandoline but hated it. It didn’t cut very well at all. Maybe it was just crappy? I should get another one. Put that on the list of kitchen things to buy! Thanks, ladies!
I don’t have a mandoline, but I bet it would still be good cutting by hand. I love the black sea salt, looks so pretty.
That looks wonderful. Can’t wait to try it. I still don’t have my Vita Mix…still waiting for my old blender to die, then I will make the investment. Beautiful photos!!
Peace and Raw Health,
Elizabeth
Elizabeth, you will love a Vita-mix when that day comes when you get one
Your life will never be the same, LOL! xoxo
Black lava salt?! How does that taste?? Yum!
Now that is a lasagna! Loaded and raw! Love it!
Thanks Lori, black lava salt is the best, it has a great smoky, earthy salt flavor to it. It really just helps brings a little saltiness to dishes. I feel it has a lot of flavor.
Wow! The lasagna looks amazing…gotta try it. But Socca….my new favorite food! Luv it =)
again!!!! thank you for such a delicious sounding recipe.
So beautiful and fresh…thanks for sharing your recipe
What mandoline do you use or recommend? I bought a cheap one and it’s going back. It wouldn’t hold the thickness level and couldn’t cut thinly enough for my liking for a recipe like this. Thanks!