Raw Lasagne

By ROBandSEAN

Serves 9 large portions. Can be made in a lasagne dish, or made as individual portions on the plate.

Ingredients

• Nut Cheese
• 2 cups macadamias, soaked 4 hours or more
• 1 cup pine nuts
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 yellow pepper
• 2 tablespoons fresh parsley
• 1 tablespoon fresh thyme
• 1 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
• 1/2 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 teaspoon agave nectar
• 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
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• Process in a food processor until smooth.
• Green pesto
• 2 cups tightly packed basil leaves
• 3/4 cup pine nuts or walnuts
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 clove garlic
• 1 tablespoon lemon juice
• Process all ingredients, leaving plenty of chunkiness!
• Spinach Layer
• 6 cups torn spinach
• 5 tablespoons dried oregano
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential.
• For the assembly
• 5 medium courgettes (zucchini), cut lengthwise and marinated in 1 tablespoon of salt and 3 tablespoons olive oil for 10 minutes.
• Pinch black pepper
• .

Preparation

Step 1

Assembly method:

- Line the base of your dish with a layer of the courgette strips that slightly overlap.

- On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top.\

- Finish this with another layer of slightly overlapping courgette strips.

- Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.

- 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.

- Garnish individual portions with black pepper and a sprig of basil