Ingredients

Tomato Sauce

2 cups sun dried tomatoes soaked for 6 hrs.

7 roma tomatoes

4 garlic gloves

1/2 tsp. salt

1 tbs. red or yellow onion

3 tbs. extra virgin olive oil

2 tbs. lemon juice

2 tsp. dried basil

1-2 tsp. dried oregano

1/2 tsp. dried thyme

1 tbs. agave nectar or 3 pitted dates

How to: Blend everything together till smooth. Set aside.

Mushroom layer

3-4 cups mushrooms (sliced)

3 tbs. or more of raw soy sauce or 1 tbs. miso and 2 tbs. water

2 tbs. olive oil

How to: Marinate mushrooms in the soy sauce for 2 hours. Drain and set aside.

Noodle sheets & marinated veggies

4 zucchini

1/2 small onion sliced really thin

1 red bell pepper sliced really thin

1 yellow bell pepper sliced really thin

2 tbs. olive oil

2 tbs. lemon juice

How to: Cut the zucchini on a mandolin into into wide, paper-thin slices. Set aside. Combine the onion and the bell pepper in a bowl with the oil, lemon juice and salt and let marinate for 16hrs in the fridge.

Herb Ricotta Cheeze

1 cup raw cashews

1/2 cup mac nuts

2 tbs. pine nuts

1/2 tsp. salt

2 tbs. lemon juice

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

1 cup and 2 tbs. of water, or less

How to: Combine everything in a food processor and process till smooth. Add more water to give it a ricotta cheeze consistency, add less water if too watery. When smooth, put into a glass bowl, cover it with a moist terry cloth towel and set it out for 6 hrs. at room temp. After 6 hrs. keep it refrigerated till ready to use.

1 cup spinach

1/2 cup chopped drained raw olives

1/2 cup fresh basil

 

Recipe Directions

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 cheeze, top the cheeze layer with a layer of mushrooms, 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 mushrooms, 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 chopped olives and fresh basil leaves. Now, cover (plastic wrap) the lasagna and place it into the fridge to set up, about 3-5 hours.

That's it! It looks kinda hard, but if you break it down, it's really easy. You and your family are worth it! Make it once or twice a week. Add marinated eggplant as one of the layers, or your favorite veggie. You can cut a piece and put it into the dehydrator so it will get warm and then serve it. Raw food doesn't have to be served cold. Enjoy!

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Comments

Top voted

carrie6292

Apr 28, 2011

20 votes
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This looks really good!

reaching4raw

May 22, 2011

18 votes
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RawGuru if you ever happen to see this... I made this last night and it turned out great for what was my first "big" raw recipe.

Only issue, it's very runny. I didn't let the sundried tomatoes dry for too long after I soaked them, could that be why? There's just a LOT of liquid in the plan. After I cut a few slices and then came back there was an inch or two of it where the slices were. I am hoping that letting it sit again over night (I was only able to let it sit a few hours before cutting it) will have firned it up a bit.

Any thoughts? The "cheez" and tomato sauce is GREAT and was quite tasty if I do say so myself!

r4r

Bluedolfin

Apr 28, 2011

17 votes
+
Vote up!
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Vote down!

This and the other recipes you have posted look soooo yummy. Thank you.

A suggestion that might help those making a recipe like this one that has multiple stages is to list the preparation stages in time order. eg. onion and peppers (16 hours marinating), Ricotta (6 hours draining), ..., Tomato Sauce & Spinach mix (made just before ready to assemble). The way the recipe is currently listed one could easily miss a step that needs to be done multiple hours before assembly.

All

reaching4raw

May 22, 2011

18 votes
+
Vote up!
-
Vote down!

RawGuru if you ever happen to see this... I made this last night and it turned out great for what was my first "big" raw recipe.

Only issue, it's very runny. I didn't let the sundried tomatoes dry for too long after I soaked them, could that be why? There's just a LOT of liquid in the plan. After I cut a few slices and then came back there was an inch or two of it where the slices were. I am hoping that letting it sit again over night (I was only able to let it sit a few hours before cutting it) will have firned it up a bit.

Any thoughts? The "cheez" and tomato sauce is GREAT and was quite tasty if I do say so myself!

r4r

Top Voted

reaching4raw

May 11, 2011

7 votes
+
Vote up!
-
Vote down!

I had amazing lasagna at Pure on Valentine's Day and have been wanting a good recipe! Thanks so much, this looks absolutely amazing! I can't eat bell peppers so I may try the eggplant or more mushrooms.

r4r

carrie6292

Apr 28, 2011

20 votes
+
Vote up!
-
Vote down!

This looks really good!

Top Voted

Bluedolfin

Apr 28, 2011

17 votes
+
Vote up!
-
Vote down!

This and the other recipes you have posted look soooo yummy. Thank you.

A suggestion that might help those making a recipe like this one that has multiple stages is to list the preparation stages in time order. eg. onion and peppers (16 hours marinating), Ricotta (6 hours draining), ..., Tomato Sauce & Spinach mix (made just before ready to assemble). The way the recipe is currently listed one could easily miss a step that needs to be done multiple hours before assembly.

Top Voted

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