Monday, September 27, 2010

Raw Italian Lasagna

The Noodles

2-3 zucchini, sliced into 1/6 inch thick rounds

Place the zucchini rounds on a mesh dehydrator and dehydrate at 105 degrees for 45 minutes.

The Marinara

7-8 tomatoes, quartered (may seed if you like but I don't)
3/4 cup sun-dried tomato powder OR 1 cup sun-dried tomatoes, chopped
1/3 cup yellow or red onion, chopped
2 cloves garlic, pressed
1 tablespoon Italian Seasoning
5 raw kalamata olives, pitted and sliced
1 tablespoon apple cider vinegar or fresh squeezed lemon juice
1 tablespoon tamari, wheat free
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano,, chopped or 2 teaspoons dried (optional)

Place the tomatoes in a food processor, fitted with the "S" blade, and briefly pulse (keep it chunky). Add the sun-dried tomato powder, onion, garlic, Italian Seasoning, olives, apple cider vinegar, and tamari and pulse briefly to incorporate. Add the basil and oregano and pulse again to mix briefly. Place the marinara in a fine mesh strainer, over a bowl, to drain off any excess water while you prepare the remaining components to the lasagna. You don't want marinara that's too "wet" or it will have trouble holding together in the lasagna.

The Mushrooms

20 mushrooms, sliced
1-1/2 teaspoons raw hemp or olive oil (should say cold pressed on the bottle to be raw)
1 teaspoon fresh lemon juice
pinch of black pepper

Toss the mushrooms in the tamari, oil, lemon juice, and pepper. Set aside for at least 10 minutes to marinate. Drain well and gently squeeze to remove excess liquid.

The Ricotta Cheeze

2 cups Brazil nuts
1 clove garlic, more if you like
2-1/2 teaspoons tamari, wheat free
dash nutmeg
pinch black pepper

Using a food processor, fitted with the "S" blade, process all of the ingredients until it's a thick puree (you may add a little water, if needed). Voila! You're done with the cheeze!

The Spinach

1 bunch spinach
1 teaspoon dried basil or 1 tablespoon fresh basil, chopped

Briefly chop the spinach and dried basil in a food processor, fitted with the "S" blade, and set aside.

The Assembly

Spread a thin, sparse layer of the marinara on the bottom of a 7x7 glass-baking dish or spring form pan. Place a layer of zucchini on top of the sparse layer of marinara (don't overlap the zucchini). Spread another layer of the marinara over the zucchini, making it a little thicker this time. Then spread a layer of mushroom mixture and press gently. Place a layer of the cheeze on top of that, followed by a layer of the spinach mixture and continue layering: zucchini, marinara, mushrooms, cheeze, and spinach. Press gently, but firmly, between each layer. Keep layering until you get to the top of your pan or until you run out of lasagna components. It's easiest to do this process using a small offset spatula. Serve immediately at room temperature or warmed slightly in the dehydrator at 110 degrees for 1-2 hours. Store in an airtight container in the refrigerator for up to 3 days.

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