Raw Lasagna
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




--Raw Zucchini Noodles:
4 zucchini
Celtic salt
--Nut Ricotta Cheese:
1 1/2 cups macadamia nuts
1/4 pine nuts (if you can, previously soak pine nuts f
2 tablespoons nutritional yeast
1 teaspoon Celtic salt
2 tablespoons cold-pressed olive oil
6 tablespoons water (if needed)
--Mushroom mix:
3 portobello mushrooms, thinly sliced
1/2 cup finely chopped fresh basil
3 scallions, finely chopped
1/4 cup cold pressed olive oil
2 tablespoons dried stevia leaves (optional)
1 teaspoon Celtic salt (optional)
--Tomato mix:
6 Roma tomatoes, scoop seed out and then dice
1 1/2 cups sun-dried tomatoes, (optionally soaked 4-6 hours)
1 cup chopped fresh basil
1 cup chopped italian parsely
2 tablespoons cold-pressed olive oil
1 tablespoon fresh lemon juice
1 tsp Celtic salt
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon stevia leaves (optional)
1 garlic clove, minced

Preparation

1 Slice thinly lengthwise (cheese slicer or mandoline is very useful here) to create 1/8 strips.  Place slices on a clean towel and sprinkle  lightly with salt.  Rest noodles for 15-20 minutes.  Dry zucchini with a paper towel to remove any excess moisture and salt.  Arrange 1/2 of the zucchini in a 8x12 inch glass dish.  Set aside the other half. 2 Mix macadamia nuts, pine nuts, nutritional yeast  and salt in food processor. Mix to a fine meal and gradually add olive oil and water to made a smooth thick sauce.  Spoon nut cheese mix over the zucchini noodles in the glass dish. 3 Mushroom mix: Mix all ingredients in a bowl. Refrigerate for 6-8 hours or over night.  Drain mushrooms and layer over the nut cheese.  Top with reserved zucchini noodles. 4 Tomato mix: Combine sun dried tomatoes, basil, parsley, olive oil, lemon, salt, oregano, rosemary, stevia and garlic in a blender and process until smooth.  Stir in Roma tomatoes 5 Spoon on marinara over the top layer of zucchini noodles. 6 Chill in the refrigerator for 1 hour before eating.

About


This is one combination you'll not soon forget! If you have enough zucchini noodles left over, you can attempt another layer with mushroom mix and nut cheese before topping with tomato mix.