Raw Lasagne

2

It has been SO hot lately, the thought of turning the oven on just makes me sweat. So I’ve been really trying to experiment with raw cooking (without starting to use my food dehydrator before we move house) so that I can create something a bit more exciting then a salad every night. I hope you like!

As with any ‘cooked’ lasagne, it’s all about your layers and for me, I LOVE cheese. So really this recipe can altered to the way you like your lasagne – more tomato sauce, more cheese, more pesto, more layers, whatever you like!  Raw Lasagne

Ingredients:

Layers:

4 – 6 Zucchinis, peeled (with a normal potato peeler) placed into a bowl with salt sprinkled over to help soften up the zucchini.

Cheese:

2 Cups of macadamia nuts (soaked for 1-2 hours) then drained.

3 Tablespoons of nutritional yeast

Juice from 1 lime

2 Sprinkles of sea salt

1-2 Cloves of garlic – minced

Process above ingredients in a food processor and set aside.

 

Basil Pesto:

1 Cup fresh parsley – chopped finely

1 Cup basil – chopped finely

1 Cup pine-nuts

4 Tablespoons of olive oil

2 Tablespoon of nutritional yeast

Sprinkle of sea salt

Process above ingredients in a food processor and set aside. Keep mixing so pesto stays smooth and doesn’t go hard.

 

Tomato Sauce:

2 Ripe tomatoes (with core taken out)

1/4 Cup sun-dried tomatoes – chopped.

1/2 Cup fresh fresh oregano chopped finely

Sprinkle of sea salt

1 clove of garlic – minced

Process above ingredients in a food processor and set aside.
Start by layering your zucchini ‘sheets’ into a lasagne dish. In any order layer your 3 sauces. Finish the top layer with cheese or pesto and garnish with left over zucchinis, sun-dried tomatoes and pine-nuts.

Great to have on it’s own or serve with salad.