Raw Lasagna

I am, by no means, talented enough to come up with a recipe like this.  This is completely adapted from Raw Guru's recipe.  This website is full of information and tips on living Raw.  Take a look around and maybe you'll find some recipes you love, too!

This is definitely a recipe that needs some prepping done the night before, so be sure to read over the directions carefully and do a little work the night before you make it.  I also changed out the mushroom layer for some eggplant.  I personally don't like mushrooms, but some of you may like them and want that layer. If you're feeling extra adventurous, do both!

Ingredients

Tomato Sauce

2 c. sun dried tomatoes (if not already soaked/moist, pre-soak for 6hrs)

7 roma tomatoes

4 garlic cloves

1/2 tsp sea salt

1 tbs yellow onion

3 tbs extra virgin olive oil

2 tbs lemon juice

2 tsp dried basil

1 tsp dried oregano

1 packet/tsp of stevia (all natural sweetener)

Eggplant Layer OR Mushroom Layer

1 small eggplant, thinly sliced

Sea salt for sweating

2 tbs extra virgin olive oil

1 tbp lemon juice

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3-4 cups mushrooms (sliced)

3 tbs or more of raw soy sauce

"Noodle" sheets & veggies

4 zucchini

1/2 small onion, sliced thin

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

2 tbs extra virgin olive oil

2 tbs lemon juice

Herb "Ricotta" Cheese

1 cup cashews

1/2 cup mac nuts
2 tbsp pine nuts

1/2 tsp salt

2 tbs lemon juice

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

1 cup & 2 tbs water
1 Cup Spinach (Optional. I personally love it with the spinach. Plus it gives it a fun green color)

Other items you'll need:

1 cup spinach

1/2 cup fresh basil

Directions:

Tomato sauce: Blend all ingredients together until smooth. Set aside.

Eggplant: Put eggplant on baking sheet and cover both sides of slices in sea salt to sweat (eggplant can be bitter if this step is skipped). Let set for 30 minutes. Rinse slices, put back on sheet and cover in EVOO & lemon juice mixture. Let set for 30 minutes.

OR Mushroom: Marinate mushrooms in soy sauce 2 hrs & set aside.

Eggplant while "sweating"

Noodles & Veggies:
Cut zucchini on a mandolin or with a vegetable peeler into wide, paper thin slices. Set aside. Combine onion and bell pepper in bowl with the onion, lemon juice, and EVOO & let marinade overnight.

Onions & Peppers Marinading

Zucchini noodles

Cheese: Combine everything in food processor & process until smooth. Add more water to give it ricotta cheese consistency, add less if too watery.  When smooth, put into a glass bowl & cover it with moist cloth & set it out for 6 hours at room temp. After 6 hours, keep refrigerated until ready to use.

"Cheese" with spinach.

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 cheese, top the cheese layer with a layer of eggplant, 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 eggplant, 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 fresh basil leaves. Now, cover (plastic wrap) the lasagna and place it into the fridge to set up, about 3-5 hours.  You can warm this up when you want to serve, but be sure not to heat above about 112 degrees. Place in the oven at the "warm" setting or at 110 degrees if your oven goes that low for 30 minutes.  Or, eat cold. It's just as good!

Final Product! Topped off with tomato sauce, fresh basil leaves, and a dollop of "cheese".