fbpx
was successfully added to your cart.

Cart

Lasagne with a Pecan Nut and Smoked Paprika Filling, Raw and Vegan!

This lasagne is one of my favourite recipes and always a go-to for me when I’m doing food demos for guests on retreats. It’s made of multiple easy recipes, that can also be used separately on different dishes, so a great one for learning what goes well together and loads of different techniques.

  • Cuisine: Lunch or dinner
  • Preparation Time: 20 Minutes
  • Servings: 4 servings
  • Allergens: NUTS
  • Requires:  A food processor, chopping board, knife, mixing bowl, spoon

Ingredients

Pecan nut and smoked paprika filling:

The pecan nut mix will last well for at least 5-7 days.

Green Basil Pesto:

Pesto will last well in the fridge for 2-3 days

Tomato Sauce:

Keeps well in the fridge for 2-3 days

Pasta Sheet (courgette):

Cashew Nut Cheese:

The cheese will get stronger as it ages and will last well for at least a week

Marinated Mushrooms and Onion Rings:

Anything that is marinated in this way as long as it is covered by the liquid will last in the fridge for as long as two weeks if not more

Garnishes and Extras:

    • 1 tomato
    • 1 cucumber
    • Alfalfa sprouts

Method

Pecan Nut and Smoked Paprika Filling:

  • Place the pecan nuts and cashew nuts into a food processor and break them down leaving them chopped but still fail chunky
  • Add the finely chopped garlic, cumin, smoked paprika and salt and quickly pulse again to mix them into the nuts
  • Add the Sun-dried tomatoes and olives and process well

This always works better in a food processor as it has a much bigger surface area, if you wanted to just try and do this in a blender it would blend it into more of a puree, I like to have the nuts just broken down so it’s still got a good bite to it.

Green Basil Pesto:

  • Place all the ingredients into a blender and blend to a thick puree.

Tomato Sauce:

  • Place all the ingredients into a blender and blend to a thick sauce.

Pasta Sheet (Courgette):

  • Top and tail your courgettes.
  • Slice them finely on a mandolin, Lengthways! so you are getting long fine sheets. If your courgettes are huge I would then cut the sheets in half.
  • Place them in a tray and lightly salt and leave them until you are ready to start building the Lasagne

Cashew Nut Cheese:

  • Place all the ingredients into a blender and blend to a thick puree.
  • Put into a piping bag or bowl until you are ready to serve

Marinated Mushrooms and Onion Rings:

  • Chop or slice the mushrooms
  •  Peel the onions whole and cut into onions rings
  •  Once the above is prepped put it all into a container and cover with equal amounts of cold-pressed olive oil, tamari and apple cider vinegar.

Garnishes and Extras:

  • Thinly slice your cucumber and add into the layers of your lasagne
  • Thinly slice your tomato and add into the layers of the lasagne
  • Alfalfa to be served on top of the lasagne once it’s totally built.

*This post contains affiliate links. If you use these links to buy something I may earn a commission. Thank you.

More Recipes  /  View All Recipes

vegan tiramisu with strawberries jay halford plant based recipes

Vegan Tiramisu with Strawberries

| Dessert, Recipes | No Comments
This creamy delicious Vegan Tiramisu with Strawberries is refined sugar-free, packed with healthy nutrients, raw and gluten-free.
vegan summer salad jay halford plant based recipes

Summer Salad

| Recipes, Salads | No Comments
This summer salad is ideal for hot weather and perfect to share with friends and family over a weekend dinner.
pineapple strawberry sangria non alcoholic jay halford plantbased recipes

Pineapple Strawberry Sangria (Non-alcoholic)

| Dessert, Recipes | No Comments
What's the best way to beat this gorgeous summer heat than with a fresh fruity drink packed with ice cubes?
vegan strawberry cheesecake jay halford plantbased recipes

Vegan Strawberry Cheesecake

| Dessert, Recipes | No Comments
Vegan strawberry cheesecake - 3 layers of pure heaven. Smooth, creamy and naturally sweet - a perfect way to enjoy the fresh taste of summer.
mango smoothie breakfast bowl plant based recipes jay halford

Tropical Smoothie Bowl

| Breakfast, Recipes | No Comments
This tropical bowl will definitely get you out of bed in the mornings. Mango smoothie topped with fresh fruits - perfection in a bowl!
vegan millionaire shortbread jay halford plant based recipes

Vegan Millionaire Shortbread

| Dessert, Recipes | No Comments
A super indulgent refined sugar free treat! This vegan millionaire shortbread is not too hard to make and 100% worth it!

Sign-up to my newsletter to receive updates on special offers, products, plant-based recipes and blog articles.

  • This field is for validation purposes and should be left unchanged.

Author Jay Halford

I am a health-conscious chef specializing in plant-based cuisine that incorporates juice programmes, food programmes, online cooking courses, recipes and educational resources that inspire the pursuit of a healthier way of living. I believe that your diet is supposed to be your greatest ally, supporting you to feel strong, look good, think clearly and achieve your goals, nothing less. A consistent healthy plant-based diet does that 100% - and I am committed to helping you experience its real healing power so that once you discover it, you'll never want to look back.

More posts by Jay Halford