When I first heard about raw lasagna, I was not sure I could pull it off. All of the different sauces made the recipes seem complex. As I started creating raw meals, I realized that all I had to do was combine some of my knowledge into a stack called lasagna.
I keep it simple by gathering ingredients and them improvising as I stack them together. I stack the foods on each plate rather than in a lasagna pan – because that seems like it would be tricky during serving.
Below are the components. Just start with zucchini and use them in the middle as the ‘noodle’ layers. Then, end with the tomato slices. Since this recipe has sliced tomatoes and there are dehydrated tomatoes in the ‘meat’ layer, I don’t make a tomato sauce. Of course, you could if you wanted to.
Read through the recipe before you get started, because the layers need some prep time.
Cashew herb cheese layers:
1 cup cashews
1 teaspoon lemon juice
1 teaspoon dried dill
1/4 cup water (more or less, as needed)
Dash of turmeric, paprika and coriander
1/2 teaspoon Himalayan salt
1 garlic clove
Blend everything until smooth and very thick.
Slice two medium zucchinis into thin strips, lengthwise. Marinade them in olive oil with a dash of salt for one half hour.
Walnut meat layers:
Mix together the following.
¾ cup coarsely chopped walnuts (soaked and rinsed if desired)
1 Tablespoon tamari, liquid aminos, or coconut aminos
1/3 cup dried tomatoes (soaked for one half hour to soften, then drain)
½ teaspoon ground cumin
½ teaspoon ground coriander
Chili powder to taste (start with ½ teaspoon)
1 teaspoon dried oregano
1 teaspoon dried basil
Top Tomato Layer:
Cut two tomatoes into slices and place in dehydrator for one half hour to an hour to concentrate the flavors. Use these on the top of the plated lasagna.
Optional Pesto Layer:
Click here for my raw pesto recipe, and add a layer of that if you wish.
Top with raw parm-style cheese if desired:
Mix the following together.
¼ cup sesame seeds – ground in a coffee grinder to a small texture
¼ cup nutritional yeast
1/8 cup onion powder
1/16 cup garlic powder
1 teaspoon salt