Before you totally write this recipe off - raw lasagne? no cheese? - think about the flavors of summer. Fresh juicy heirloom tomatoes, fresh basil and tangy garlic. Consider it a stacked salad if you’re not into raw or vegan food. I promise that 3 meat eaters at our dinner party last weekend scraped their plates clean.
The “noodles” are extra thinly sliced summer squash - I found yellow squash gave the most noodle-like appearance, but you can use zucchini as well. I HIGHLY recommend (demand?) using a mandoline slicer set on the smallest setting of 1/16 of an inch so the noodles are uniformly and very thinly sliced. Heirloom tomatoes are pretty much the star of this dish and the homemade vegan ricotta and pesto bring the flavors together.
To save a little prep. time you can make the pesto ahead of time with the vegan ricotta and store both in the fridge for up to a week. It is best to chop the vegetables and assemble the lasagne right before you’re going to eat it - refrigerating fresh heirloom tomatoes will cause them to lose flavor, texture, and nutrients. You should, of course, store leftovers in the fridge, but it’s unlikely you’ll have any.
Raw Vegan Summer Lasagna