Before I was gluten-free I was a HUGE fan of pasta. But then I went vegan and try to eat as much raw food as I can. It just makes me feel better. But just 'cause I'm not eating traditional pasta anymore, doesn't mean I can't enjoy some rawsome noodle recipes. I have been able to adapt, using raw ingredients For instance, instead of using pasta, I now use zucchini for a base as a substitute for my love affair with pasta. Here is one of my favorite lasagna recipes:

Cashew cheese and kale, basil sun-dried tomato pesto lasagna Ingredients:   Lasagna noodles: 4 zucchini Cashew cheese: 2/3 cup cashews 2 peeled garlic cloves 1 tsp fresh lemon juice, plus 7 drops of lemon essential oil 1-2 teaspoons dried rosemary and one drop rosemary essential oil Himalayan sea salt and pepper, to taste Water, as needed   Sun-dried tomato and kale basil pesto: 1/2 head of kale, plus a huge bunch of basil and one drop basil essential oil 2 tablespoons sun dried tomatoes 1 tablespoon olive oil unless your sun-dried tomatoes aren't already stored in oil A pinch of Himalayan sea salt, pepper and dried herbs, to taste Water, as needed  Feel free to add any additional veggies or seeds to your liking. Instructions: 1. Slice the zucchini into long think pieces on a mandolin and set aside. 2. Blend the cashews, garlic, lemon, and essential oils in a food processor. Add very little water until the mixture is fairly smooth but still thick. Set aside. 3. Blend kale, basil, sun-dried tomatoes for the pesto in a food processor. Add very little water until the mixture is fairly smooth but still thick. Set aside. Assemble the layers, by placing the pesto and cheese over the zucchini noodles. You can either make flat lasagna or you can roll it up and have some fun with creative flare. I have just given you a great raw vegan recipe for lasagna. What do you like in your lasagna? I would love to hear from you. Please leave your comments in the box below. If you love this recipe and think someone else might enjoy it too, share it with others. Post it on FB, Pinterest or Tweet it! XO, Hayley P.S. If you want to know where I get my essential oils, cause you know I only use the very best, click HERE The reason I use essential oils in my recipes is because of the amazing holistic and therapeutic benefits they have. Check it out: Basil: Helps with infections, increases alertness and fights depression Lemon: SO good for the digestive system and a great anti-oxidant. Plus, it balances pH levels and decreases the risks of cancer. Rosemary: Helps get rid of Candida, decreases fatigue and gets rid of fluid retention Oregano: Aids in digestion, fights fungal infections and is a fantastic immune stimulant Photo credit and recipe adaptation from The Rawsome Vegan Life This article was originally featured on MindBodyGreen