Raw. Vegan. Not Gross.

Beet Lasagna (1x29)

Air date: Jan 30, 2014

Does a dairy-free, grain-free pasta dish sound impossible? It's not! Laura's got another raw, vegan trick up her sleeve guaranteed to impress at your next dinner party. Beet Lasagna Recipe: INGREDIENTS pasta layer: -2-3 red beets -2-3 gold beets cheese: -2 cups cashews (soaked overnight) -2 Tablespoons lemon juice -2 Tablespoons nutritional yeast -1 t salt -1-2 Tablespoons sage pesto: -1 cup basil -2 cups spinach -⅓ cup olive oil -1 t sea salt PROCESS - Mandoline beets and set aside in a bowl. - Drain cashews, blend cashews, lemon juice, nutritional yeast and salt into a food processor. - Add chopped sage to the cashew mixture and blend - Roughly chop basil and spinach and add to the food processor - Add olive oil and salt and blend together - Assemble starting with the red beets, cheese, golden beets, pesto and repeat layer after layer. BENEFITS - good source of vitamin A - anti-inflammatory benefits - helps prevent heart disease