Raw Lasagne

This sugar-free adaptation of Russell James delicious recipe is a dinner party stunner. It may look like a lot of work from the recipe, but takes less time than a cooked lasagne, as it primarily involves blending the ingredients. The recipe has many variations, please feel free to play.

Yield: 
2-3 Servings

Recipe Categories:

Entrees VeganRawGluten-Free

Updated: Mon, 05/13/2019 - 8:51pm

Ingredients

Walnut Meat

  • 1/2 cup walnuts, soaked at least an hour
  • 1/3 cup sundried tomatoes, soaked at least an hour
  • 2 teaspoons dark miso
  • a pinch of dried oregano
  • 5 teaspoons shoyu (raw) or tamari (gf)
  • a pinch of cayenne
  • 2 teaspoons olive oil

Macadamia Ricotta

  • 2/3 cup macadamias
  • 1/3 cup pine nuts
  • 2 teaspoons lemon juice
  • 2 teaspoons nutritional yeast
  • 1 small yellow pepper
  • 1 Tablespoon fresh parsley
  • 1 teaspoon fresh thyme
  • 1/2 cup water, as needed

Tomato Sauce

  • 1/2 cup sundried tomatoes, soaked at least an hour
  • 1 clove garlic
  • 1 cup tomato, chopped
  • 1/2 Tablespoon dried oregano
  • a pinch of salt
  • 1 Tablespoon olive oil
  • 2 teaspoon lemon juice

Pesto

  • 2/3 cup tightly packed basil leaves
  • 1/4 cup pine nuts or walnuts
  • 2 Tablespoons olive oil
  • a pinch of salt
  • 1/2 clove garlic
  • 1 teaspoon lemon juice

Noodles

  • 1-2 medium zucchini, peeled lengthwise into thin strips
  • a pinch of salt
  • 1 Tablespoon olive oil

Instructions

  1. For each layer - blend the ingredients together to an appropriate texture and set aside in individual dishes. When blending the macadamia ricotta, add as little water as necessary for it to combine well.
  2. For the Noodles - marinate the zucchini strips in olive oil and salt for ten minutes. They will become soft and noodle like.
  3. Assemble! Start with a couple of strips of the zucchini noodles, then walnut, macadamia cheese, tomato, pesto, then back to the noodle. Repeat, ending with noodles. Garnish with black pepper or a sprig of fresh basil.
  4. Each portion can be assembled individually on the plate, or in a large lasagne dish to then cut and serve. Best to plate just before serving, as the dish will release liquid once it is assembled. Enjoy!