Recipe Directions

Prepare Ingredients

  1. Have sunflower pate spread made already.
  2. Thinly slice the zucchini the long way. This can be done by hand or with a mandolin. Make sure marinara sauce is made by now or start soaking those sundried tomatoes!
  3. Marinate for 1-2 hours in a mixture of olive oil, water and lemon juice. You will need enough slices to completely cover the bottom of the pan two times. (you can marinate longer if you want).
  4. Place a double layer of cheesecloth in the pan, with at least 6 inches of cheesecloth hanging out on all sides.

Assemble

  1. Pat dry the marinated zucchini slices. Fit closely together enough slices to completely cover the bottom of the pan-Don’t forget to lay the cheesecloth down first, it is important.
  2. Pour over a small amount of the marinara sauce and spread over the zucchinis.
  3. Spread out a layer of mushrooms, (use 1/2 the mushrooms).
  4. Spread a thin layer of pate over the mushrooms (use 1/2 the pate) (it’s ok to leave it in evenly spaced blobs it is difficult to spread).
  5. Evenly place half of the chopped spinach over the pate and press firmly into place.

Repeat the steps

  1. Zucchini slices…
  2. 1/2 of the remaining marinara sauce…
  3. the remaining mushrooms…
  4. the remaining pate…
  5. the remaining spinach (press in to the pate)...
  6. the remaining marinara (you can also add some chopped tomato and slivered basil to the top).

Cover tightly with plastic wrap and refrigerate.
Serve
The vegetables and pate will have given off a great deal of liquid overnight in the refrigerator. Using the ends of the cheesecloth, carefully lift out the lasagne (it may take 2 people). Drain the lasagne for a few moments (hold it up and allow to drip or run your hand over the bottom)-then either place it in a new pan or have someone quickly pour off the liquid and dry the pan and put the lasagne back in. Slice and Serve. Or, dehydrate at 115°F for an hour or so before serving.

Kandace's Thoughts

A flavorful raw lasagna, best made one day in advance (taking into account the time to make the sunflower pate, this recipe will be ready to eat a couple days after you begin your first soaking). Ingredients include a marinara sauce and sunflower pate.
Recipe from Nomi Shannon at the Raw Gourmet.

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Is it mandatory to refrigerate this? Can't I just eat it right after I finish making it?

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Is it mandatory to refrigerate this? Can't I just eat it right after I finish making it?

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There is no link for the Sunflower Cheese Spread, (or the marinara sauce) and on doing a search there were no results found for the cheese.

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I'm in the middle of eating my first piece and had to stop to say thank you for posting this totally amazing recipe!

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I can't wait to try this!!!! Thanks!

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delicious! I didn't have mushrooms but it was wonderful!
Definitely one I'll make again!

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Can someone help me with the link s to the pate and marinara as I do not see them.
THanks!

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It's fabulous! It looks intimidating, but make the pate one night and the sauce the next night and put it all together with the zuchini. I think it's easier to make two 8X8 square pans of it,rather than one large. It's a lot of food!

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The lasagna is absolutely delicious (especially warmed in the dehydrator for a bit). Well worth the prep time, which wasn't so confusing once I wrote down a "proper schedule":http://www.therawtarian.com/community/f/discussion/352/100. I'll definitely make this one again.

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