Raw, Vegan Heirloom Tomato Lasagna
This is a Matthew Kenney Signature - plant based raw lasagna. It put him on the map, and we can see why. Every layer is made with intention, so rich and full of flavour. I dare you not to like this dish!
This dish takes some time to prepare, as does any lasagna. However, you can make each layer in advance, and store in the fridge, ready for assembly. It's best served at room temperature, not directly out of the fridge! The marinara sauce was so deep and rich, and the ricotta (made with macadamia nuts) was not only creamy but really satisfying. You only need a small piece and you'll be full - with a happy belly.
This is a dish made as part of the Matthew Kenney Cuisine Academy: Level I - Fundamentals of Raw Cuisine. For copyright purposes I cannot share the recipe, but I will share the photos and main ingredients here.
INGREDIENTS & ASSEMBLY
Macadamia ricotta • pistachio pesto with basil and lemon juice • red pepper marinara using sundried and fresh tomatoes • basil herb oil
The lasagna has 4 layers:
- 'Pasta layer': marinated courgette (zucchini), thinly sliced, and heirloom tomatoes, thickly sliced
- 'Cheese layer': macadamia ricotta (flavoured with nutritional yeast/lemon juice)
- 'Pesto layer': Pistachio/basil pesto
- 'Sauce Layer': red pepper marinara
The key is to layer using alternate spoonfuls of the ricotta and marinara, using the basil herb oil to decorate and flavour the top. Also slice cherry tomato wedges for extra height, with fresh basil leaves. It takes some patience to get right, but the result is beautiful. Non-meat eaters will love this dish.