OK, here it is – the lasagna recipe from yesterday’s post:
Lasagna – you’ll need a food processor to make this recipe and a mandolin slicer or veggie peeler to make the lasagna “noodles”
2c macadamias or cashews
1c pine nuts
2 T lemon juice
2 T nutritional yeast
2 yellow peppers
2T fresh parsley – feel free to substitute with dried, 1 tsp
1T fresh thyme – feel free to substitute with dried, 1 tsp
2t celtic sea salt – the coarse grey kind
1/2 c water as needed
Process all ingredients together in a food processor until creamy.
Walnut Meat Layer
1 1/2 c walnuts
1c sun-dried tomatoes, soaked for 1 hour or more – soak in warm water to speed up the process
2T dark/brown miso
2t dried oregano
2t dried sage (optional)
5T nama shoyu or bragg’s liquid aminos
1/2 t cayenne pepper
2T olive oil
1T raw agave nectar
Process in a food processor, leaving the mixture slightly chunky.
1 1/2 c sun dried tomatoes, soaked for 1 hour or more
2 soft dates (medjool dates are the softest, remove the pits)
2 cloves garlic
2c tomato, chopped
1 1/2 T dried oregano
1 t celtic sea salt (a good pinch will do)
1/3c olive oil
2T lemon juice
Process in a food processor until smooth.
2 c tightly packed basil leaves
3/4 c pine nuts or walnuts
1/4 c olive oil
1t celtic sea salt
1 clove garlic
1T lemon juice
Process all ingredients until it turns into pesto! (Presto! It’s PESTO!)
6c fresh spinach, washed and chopped
2t celtic sea salt
Place ingredients in a bowl to marinade and massage with hands to wilt the spinach. Adding celtic sea salt to the greens will “cook” them, reducing the size and making them more digestible.
5 medium zucchini, sliced into lengthwise using a vegetable peeler if you don’t have a mandolin slicer. You can also spiral slice them to make thin ribbons for a beautiful “noodle”
Assemble as you would regular lasagna. Add a bit of the marinara on the base of the dish. Add layers of zucchini noodles. Then add the walnut meat, cheese, pesto, spinach, marinara. Repeat until you are done with the ingredients. You can leave the zucchini to stand covered on your counter. You can put it in the dehydrator for a couple hours at 105 degrees to warm it up.
This makes a LOT of raw lasagna. FEEL FREE to halve this recipe and make a smaller lasagna. A little goes a long way – remember, this is NOT a “free food” 😀
love and hugs,
P.S. If you are out of any of the ingredients, check out my website – I’ve got ’em.
P.P.S. For more fun recipes, please check out my newsletter archives.