Raw Lasagne

Raw Lasagne

I really love this dish. It’s great to give to your non-raw friends and doesn’t need any expensive kitchen equipment other than a knife, a chopping board and a food processor. Even though there are many parts to the recipe, it’s completely worth it to take the time needed to build this beautiful meal!

Ingredients:

(serves 3)

Pinenut Ricotta

  • 1 c pinenuts (can substitute for macadamias)
  • 1/4 c water
  • 2 tsp nutritional yeast
  • 1/2 tsp lemon juice
  • pinch salt

Add everything to your food processes except the water and blend. Gradually add the water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.

Pistachio Pesto

  • 1 c basil leaves
  • 1/4 c spinach
  • 1/4 c pistachios
  • 2 T cold pressed olive oil
  • 1/2 tsp lemon juice
  • pinch of salt/pepper

Place all ingredients in a blender, and process until well combined but still slightly chunky.

Tomato Sauce

  • 1/2 c sundried tomatoes, soak in water for at least 1 hours
  • 1 small ripe tomato, de-seeded and roughly chopped
  • 1/2 red pepper, seeded and chopped
  • 1/2 small onion, chopped
  • 1 tsp lemon juice
  • 2 tsp olive oil
  • pinch salt
  • pinch of chilli flakes (optional)

Place all ingredients in a blender, and process until smooth.

Lasagne

  • 2 medium zucchini, ends trimmed
  • 2 medium heirloom tomatoes
  • 1 T extra-virgin olive oil
  • 1 T finely chopped fresh oregano
  • 1 tablespoon fresh thyme leaves
  • Garnish: whole basil leaves

Directions:

  1. Using a mandolin or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half
  2. Cut the tomatoes in half, and each half into thin slices
  3. For platting place 3 zucchini slices next to each other, layering a tiny bit
  4. Brush the zucchini lightly with olive oil
  5. Spread some tomato sauce over it, and top with small dollops of “ricotta” and pesto
  6. Layer on the tomato slices, and sprinkle with the fresh herbs
  7. Add another layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs
  8. Garnish with basil and enjoy!
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