Living Lasagna Recipe!

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~Living Lasagna

This lasagna has multiple layers and a rich flavor that will tantalize your

taste buds. A must try for everyone!

 

Tomato Sauce

2 cups sun dried tomatoes soaked for 6 hrs.

7 roma tomatoes

4 garlic gloves

1/2 tsp. salt

1 tbs. red or yellow onion

3 tbs. extra virgin olive oil

2 tbs. lemon juice

2 tsp. dried basil

1-2 tsp. dried oregano

1/2 tsp. dried thyme

1 tbs. agave nectar or 3 pitted dates

 

Blend everything together till smooth. Set aside.

 

Mushroom layer

3-4 cups mushrooms (sliced)

3 tbs. or more of raw soy sauce or 1 tbs. miso and 2 tbs. water

2 tbs. olive oil

 

Marinate mushrooms in the soy sauce for 2 hours. Drain and set aside.

 

Noodle sheets & marinated veggies

4 zucchini

 

1/2 small onion sliced really thin

1 red bell pepper sliced really thin

1 yellow bell pepper sliced really thin

2 tbs. olive oil

2 tbs. lemon juice

 

Cut the zucchini on a mandolin into into wide, paper-thin slices. Set aside.

Combine the onion and the bell pepper in a bowl with the oil, lemon juice and

salt and let marinate for 16hrs in the fridge.

 

Herb Ricotta Cheeze

1 cup raw cashews

1/2 cup mac nuts

2 tbs. pine nuts

1/2 tsp. salt

2 tbs. lemon juice

1 tsp. fresh basil, dill, oregano, parsley, etc..

1 cup and 2 tbs. of water, or less

 

Combine everything in a food processor and process till smooth. Add more water

to give it a ricotta cheeze consistency, add less water if too watery. When

smooth, put into a glass bowl, cover it with a moist terry cloth towel and set

it out for 6 hrs. at room temp. After 6 hrs. keep it refrigerated till ready to

use.

 

1 cup spinach

1/2 cup chopped drained raw olives

1/2 cup fresh basil

 

Making the lasagna: Put thin slices of the zucchini on the bottom of a glass

lasagna pan. Top this layer with a thin layer of the ricotta cheeze, top the

cheeze layer with a layer of mushrooms, then again the zucchini, top that layer

with the tomato sauce, top the tomato sauce layer with a layer of the sliced

onions, red and yellow peppers, top that with a layer of more zucchini slices,

layer on top of that with more ricotta cheese, then top it with a layer of the

spinach leaves, top that with mushrooms, and then some marinated sliced onions,

red and yellow peppers, then again with the zucchini and then top the whole

thing with the tomato sauce and garnish the top with chopped olives and fresh

basil leaves. Now, cover (plastic wrap) the lasagna and place it into the fridge

to set up, about 3-5 hours.

That's it! It looks kinda hard, but if you break it down, it's really easy. You

and your family are worth it! Make it once or twice a week. Add marinated

eggplant as one of the layers, or your favorite veggie. You can cut a piece and

put it into the dehydrator so it will get warm and then serve it. Raw food

doesn't have to be served cold. Enjoy!

 

Have the Best Day Ever!

~Alex

www.rawguru.com

 

 

 

 

 

 

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