Beet Lasagna

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.


  • 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 teaspoon salt, 1-2 Tablespoons sage
  • Pesto: 1 cup basil, 2 cups spinach, 1/3 cup olive oil, 1 teaspoon sea salt


  1. Mandoline beets and set aside in a bowl.
  2. Drain cashews, blend cashews, lemon juice, nutritional yeast and salt into a food processor.
  3. Add chopped sage to the cashew mixture and blend.
  4. Roughly chop basil and spinach and add to the food processor.
  5. Add olive oil and salt and blend together.
  6. Assemble starting with the red beets, cheese, golden beets, pesto and repeat layer after layer.