6 cups spinach (packed then roughly chopped)
4 coarsely chopped mushrooms or thinly sliced portobellas or baby bellas
4 cups sunflower cheese spread (made with less garlic, onion and lemon so it is bland. Use water in place of 1/2 of the lemon juice.)
CCheesecloth (all cotton for culinary use)
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 sun-dried 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.
5 .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.
6. Pour over a small amount of the marinara sauce and spread over the zucchinis.
7. Spread out a layer of mushrooms, (use 1/2 the mushrooms). 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).
8. Evenly place half of the chopped spinach over the pate and press firmly into place.
9. Repeat the steps: zucchini slices, 1/2 of the remaining marinara sauce, the remaining mushrooms, the remaining pate, the remaining spinach (press in to the pate), and the remaining marinara (you can also add some chopped tomato and slivered basil to the top).
10. Cover tightly with plastic wrap and refrigerate. The vegetables and pate will have given off a great deal of liquid overnight in the refrigerator.
11. 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).
12. 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.
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.
Recipe inspired from Nomi Shannon, The Raw Gourmet.
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© 2009-2017 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!