Raw Lasagna


Prep Time

Collect the ingredients FIRST

Prep Notes

Prep time varies based upon how organized you are!  If you collect ALL the items first, it goes pretty quickly...

Cooking Time

Your choice

Yields

Never enough

Ingredients

    Nut cheese

    • 2 cups macadamias, soaked 4 hours or more
    • 1 cup pine nuts
    • 2 tablespoons lemon juice and/or 1 to 2 drops of *lemon essential oil
    • 2 tablespoons nutritional yeast
    • 1 yellow pepper
    • 2 tablespoons fresh parsley
    • 1 tablespoon fresh thyme
    • 1/2 teaspoon salt
    • 1/2 cup water as needed

    • Process all ingredients together, adding as little of the water as possible, until a fluffy consistency is achieved.
  • Walnut meat layer

    • 1/2 cup walnuts, soaked 1 hour or more
    • 1 cup sun-dried tomatoes, soaked for 1 hour or more
    • 1 tablespoon dark/brown miso
    • 2 teaspoons dried oregano
    • 2 teaspoons dried sage
    • 1 tablespoon nama shoyu (I use Coconut Aminos)
    • 1/2 teaspoon cayenne pepper
    • 1 tablespoon olive oil
    • Grind all ingredients in a food processor, leaving the mixture slightly chunky.

    Tomato sauce

    • 1 1/2 cups sun-dried tomatoes, soaked 2 hours or more
    • 2 soft dates
    • 2 cloves garlic
    • 2 cups tomato, seeded and chopped
    • 1 tablespoon dried oregano and/or 1 swirl of *Oregano Essential Oil
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice and/or 1 to 2 drops of *Lemon Essential Oil

    • Process in a food processor until smooth.

    Green pesto

    • 2 cups tightly packed basil leaves and/or 1 swirl of *Basil Essential Oil
    • 3/4 cup pine nuts or walnuts
    • 3 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1 clove garlic
    • 1 tablespoon lemon juice and/or 1 to 2 drops of *Lemon Essential Oil

    • Process all ingredients, leaving plenty of chunkiness!

    Spinach layer

    • 6 cups torn spinach
    • 5 tablespoons dried oregano
    • 1 teaspoon olive oil
    • 1/4 teaspoon salt

    • Place all ingredients in a bowl to marinate and wilt for 1 hour or longer. Putting the covered bowl in a dehydrator will help this process, but it’s not essential.

    *Always use Certified Pure Therapeutic Grade Essential Oil intended for dietary use

Directions

  • 5 medium zucchini, cut lengthwise (or use a mandolin) and marinated in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes
  • Pinch of black pepper and/or 1 drop of *Black Pepper Essential OIl
  • Sprigs of basil
  1. Line the base of your dish with a layer of the zucchini strips, overlapping them slightly.
  2. On top of this, put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top.
  3. Finish this with another layer of slightly overlapping courgette strips.
  4. Repeat step 2, but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
  5. Placing the whole dish in the fridge for several hours will firm it all up slightly, which will make it easier to cut into portions.  You can also put it in the dehydrator to 'heat it up'.
  6. Garnish individual portions with black pepper and a sprig of basil.

Credit

Modified Raw Chef

therawchef.com