Raw Lasagna!

I made a pretty elaborate raw entree the other night and am very excited to report that it was a very successful endeavor.  I do not soak, sprout, or dehydrate at this point, but I still pulled off a really wonderful Raw Lasagna, based on a recipe from "Rawsome" by  Brigitte Mars.  The tomato sauce is sweet and perfectly basil-y and the pine nut cheese, although not necessarily cheesey has a wonderful garlic, saltiness that combines so well with the sweet sauce and seasoning of the marinated zucchini.  Enjoy!


The Sauce:
4 dates, soaked for about 2 hours 
1 1/2 cups sun-dried tomatoes, soaked with the dates
1 1/2 cups chopped tomatoes
1/2 cup fresh basil, chopped
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon celtic salt


Combine all sauce ingredients in a food processor and process until well blended but still chunky.


The Cheese:
3 cups pine nuts
2 tablespoons tahini
1 tablespoon lemon juice
2 cloves garlic
1 tablespoon nutritional yeast (optional, not raw)


Combine all ingredients in a food processor and puree.


The Veggies:
4 cups spinach
4 Zucchini
1/4 cup extra virgin olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon celtic salt
1/4 teaspoon mustard powder



Wash and dry the spinach, set aside.  Right before assembling lasagna, chop up the spinach,  throw a little olive oil on it (as little as possible) and massage the spinach to wilt it a bit.  Use a cheese slicer or mandolin to horizontally slice the zucchini into wide, very thin strips.  Combine the other ingredients in a dish and marinate the zucchini in it for about an hour.


To assemble the lasagna: Start with a layer of the zucchini on the bottom of a glass pan.  Then add dollops of the cheese, a layer of spinach, and a layer of sauce.  Repeat the laying process, slightly pressing down after each zucchini layer to spread the cheese, as it is quite hard to spread over the zucchini.  I topped mine with a zucchini layer as it seemed like the easiest way to serve, and it looked really pretty too.  (Makes 6-8 servings)


Eat Happy! : )


Currently listening to: Heartbreak Even-Ani Difranco