Recipe Directions
1. To make the cashew cheez, process the soaked cashews, lemon juice, lemon zest, nutritional yeast, sea salt, onion, and herbs. The measurements are just approximate, so taste as you go, it should taste yummy like ravioli cheese. It should have a ricotta-cheese texture, so add more lemon juice or water if needed.
2. Next, peel and slice the zucchini into thin, wide strips with a peeler or mandolin. Coat the zucchini strips with the olive oil and salt so they are coated but not dripping. Set aside, and reserve any extra olive oil and salt mix you have left for the mushrooms.
3. Slice the mushrooms into thin, wide, and long slices. Coat the thinly sliced portabella caps in the olive oil and nama shoyu mixture again so they are coated but not dripping.
4. Coat the baby spinach very lightly in any of the leftover marinade from the mushrooms.
5. Arrange the layers like so: zucchini (slightly overlapping), cheez, tomato slices, mushrooms, spinach, and repeat. Do this so its as tall as you like, and coat the top layer of zucchini with some more cheez and tomato.
6. Dehydrate at 130 Fahrenheit for an hour (this will not destroy enzymes because of the moisture content of the food at this stage), and then at 110-115 Fahrenheit for another half hour to an hour or so.
Elizabethh's Thoughts
By elizabethh I have tried a lot of different raw lasagnas, but none of them really did it for me. I guess because I was a real cooked lasagna fan, and the raw kind didn’t satisfy my craving.
I think, with this recipe, I may have cracked the raw lasagna code, and I can honestly say I like this version better than the cooked one.
Don’t be intimidated by the procedure or anything, it is really easy.
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Comments
Top voted
Marichiesa
Jan 19, 2010
This sounds good. I'm with you. I've tried so many but none are quite right. Dare I say it but even the one I tried at Pure Food and Wine in NYC did not hit the spot! (altho" everything else was AMAZING. ) So Thanks!
jamestheraw
Jan 30, 2010
i HAVE to make this. marichiesa: the first time i ever ate the lasagne at pure food & winelike 3 years ago, it was amazing. very very good. but i had it again about a year and a half ago, and i didn't really like it. maybe they changed the recipe?
this one sounds off the heezy! lol i can't wait to try it...;-)
elizabethh
Feb 06, 2010
lionmouse: good to know, i'll try it without the yeast sometime.
sofcita: so glad to hear that!!!!
jamestheraw: i feel your pain, so far this is the only raw lasagna i've tried that didn't leave me craving the cooked version. including fancy ones at a raw restaurant (although everything else there was soo so good)
All
luna47
Jan 16, 2012
luna47's Review
Ooooh Lasagna
Haven't made too many raw entrees and made this today... THANKS SO MUCH for sharing your recipe - this was sooooooooooo tasty!!! We are very excited to add this to our repertoire!!
LivingLotus
Oct 16, 2010
yay! this seems so easy! thank you!
Astara
Apr 23, 2010
OK. I made this tonight and it was amazing!
Astara
Apr 19, 2010
As soon as you said you were a real big fan of the cooked version and that this was better than the cooked version I added to my box. I can't wait to try it!
RJM65
Apr 16, 2010
This is amazing! I actually left it in the dehydrator at 105 for a few hours to warm it up a bit more. The best lasagna recipe I've tried so far.
Fantastic!
elizabethh
Mar 04, 2010
Thaaaaanks all=)
JoyceH
Mar 03, 2010
I made this recipe above and it turned out lovely and even my husband liked it who's normally a picky eater in regards to raw food. I did use more nutritional yeast to get it to taste cheesy (maybe mine from the bulk food section wasn't the most ideal kind to use. I don't know much about this kind of yeast). Anyway it was very good and I'd make it again but triple the recipe.
I'm actually going to make the lasagna from Pure Food and Wine this weekend or soon after....
morrisson66
Mar 02, 2010
I found that when I actually made the lasagna from the Pure Food and Wine recipe it turned out better than when I got it there.
YogaGyptc
Mar 02, 2010
This looks yummy... I rarely ate pasta because of stomach aches; however I'm going to give this a try since i love zuch!!!
Meditating
Mar 01, 2010
I made this tonight and it is much better than the version I learn in raw class. Thanks for the post.
elizabethh
Feb 21, 2010
yayy some raw vegan food on thanksgiving=) (good on you)
glad you enjoyed it!
berkshires raw
Feb 16, 2010
elizabethh, Thank you so much! My Wife and Mother,had this lasagna for Thanksgiving, and it was a hit! Such a great contribution.
elizabethh
Feb 06, 2010
lionmouse: good to know, i'll try it without the yeast sometime.
sofcita: so glad to hear that!!!!
jamestheraw: i feel your pain, so far this is the only raw lasagna i've tried that didn't leave me craving the cooked version. including fancy ones at a raw restaurant (although everything else there was soo so good)
jamestheraw
Jan 30, 2010
i HAVE to make this. marichiesa: the first time i ever ate the lasagne at pure food & winelike 3 years ago, it was amazing. very very good. but i had it again about a year and a half ago, and i didn't really like it. maybe they changed the recipe?
this one sounds off the heezy! lol i can't wait to try it...;-)
softcita
Jan 30, 2010
my whole family, husband, 2 year old and 3 year old LOVED, LOVED, LOVED this lasagna. It's a big hit in our household!!!! Let our non raw neighbor try it and she also ooooo'd and ahhhhh'd.
LionMouse
Jan 26, 2010
It still hits the spot without the yeast. Ate the whole recipe for dinner and felt pleasantly stuffed.
elizabethh
Jan 22, 2010
jayybee: i use a bulk brand i get at my local health food store...its just called purely bulk i think.
zhanna8: not including dehydrating or cashew soaking time, it takes about 15 minutes to put together.
cajcooke: the nutritional yeast is what gives the cheese a really cheesey taste, which makes it taste like authentic ravioli cheese. you could leave it out if you don't have it, but i don't know if it would have the token cheesey flavor so familiar to lasagna!
cajcookie
Jan 21, 2010
Why do you use the nutritional yeast? What do you think would change about it if I didn't use the yeast? Thanks,cajcookie
zhanna8
Jan 21, 2010
what a success... ~congratulations! btw, how long it takes to make it? ~thanks, Z
jayybee30
Jan 20, 2010
Elizabethh,
What brand of nutritional yeast do you use?
thanks
Marichiesa
Jan 19, 2010
This sounds good. I'm with you. I've tried so many but none are quite right. Dare I say it but even the one I tried at Pure Food and Wine in NYC did not hit the spot! (altho" everything else was AMAZING. ) So Thanks!
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