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
- .
Details
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
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