The raw food scene in Ubud, Bali is pretty outrageous – I ate some outstanding creations that I’m hoping to recreate at home. Today I started with something pretty simple – a basic raw lasagne with beets, zucchini and cashew ricotta.  My girls and I had lots of fun making it and it was a huge hit with everyone. The recipe is a little bit involved but totally worth it!

Amazing Raw Beet Lasagne

1 medium to large red and/or golden beetroot
2 small baby zucchini
1 lemon, juiced
3 Tbsp olive oil
Himalayan Salt & Pepper

Peel the beets and using a food processor attachment or mandolin cut the beets into very thin rounds. Do the same with the zucchini. Divide the different veggies into separate bowls and equally season with the juice of one lemon, olive oil, and a pinch of salt and pepper. Let sit and marinade for an hour or two. Meanwhile make the cashew ricotta and pesto.

Cashew Ricotta
1 1/2 cups raw cashews (soaked overnight or at least 5 hrs)
1 Tbsp chopped parsley
1 Tbsp chopped basil
1 Tbsp nutritional yeast
2 Tbsp lemon juice
1 tsp lemon zest
2 cloves garlic
1 Tbsp olive or avocado oil
Himalayan Salt & Pepper

Drain the cashews, add to blender/food processor and combine with all the other ingredients except for salt and pepper. Purée the mixture until it resembles a ricotta. Taste and season as needed.

Pesto Sauce
1/2 cup spinach
1/2 cup basil
1 tsp apple cider vinegar
1 tsp honey
3 Tbsp olive oil
2 cloves garlic
Himalayan Salt & Pepper

Combine all the ingredients together in a blender or food processor and purée until smooth. Season with salt and pepper as desired.


Begin by making a layer of one veggie in a rough circular shape, use as many pieces as needed. Place roughly 1 Tbsp of cashew ricotta on top and using wet finger tips spread it around evenly. Repeat this process until you have four layers of cashew cheese, ending with a veggie layer. Pour pesto on top and garnish as desired. Repeat the process until you have four little lasagnes.

Serve, maybe with a yummy side salad, and enjoy!