Lasagna of my Life

RAW Deep Dish Lasagna inspired by Kristina Carrillo-Bucaram

  • Zucchini
  • Spinach
  • Swiss chard
  • Kale
  • Cilantro
  • Parsley
  • Garlic
  • Pine nuts
  • Tomatoes
  • Avocado
  • Chickpeas

First you are going to peel and slice the zucchini(s) into long thin strips, laying them into your deep dish tray. Now add a layer of either spinach, swiss chard, or kale (the order really doesn’t matter), and spread a layer of chickpea hummus on top. Now add a second layer of zucchini, and another layer of leafy greens, adding yet another hummus layer (and so on and so forth). Next, slice up some avocado (nice and thin!) and add an avocado layer into your lasagna. Set aside. Pour some water, a clove of garlic, and 1/4 cup of pine nuts into a blender and blend until creamy. You will distribute this mixture over the avocado layer and top it off with more spinach or swiss chard. Add blended or crushed cherry tomatoes on top. Chop the parsley and cilantro and add on the tomato layer, and also a little bit along the sides of your lasagna. Last but not least, you may want to add a couple of tsp. fulls olive oil along the sides of the deep dish (this is optional). No baking required :) Enjoy!

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