Lasagne for 1
I am the only raw enthusiast in my family, so I often make dinners for just me. I’ve been burned by making a huge recipe and having it not turn out well. I really don’t like wasting food. I’ve learned to scale back my dishes so that I’m not disappointed. I am disappointed I didn’t make more of this recipe!!!! It was the best raw dish I have ever made. I’ll probably triple the recipe next time. I could seriously eat this for a few days. Happy eating!
¼ cup sun-dried tomatoes, soaked until soft
1 cup tomatoes (I used vine-ripened), chopped
2 tablespoon red onion
¼ cup fresh basil
2 clove garlic
¼ cup red pepper
2 teaspoon italian seasoning
¼ cup cashews
2 tablespoon nutritional yeast
1 tablespoon lemon juice
1 stalk celery
¼ cup carrots, matchsticked
1 portabella mushroom
nama or braggs - enough to cover 1/4 of an inch of the pan you'll marinate your sliced mushrooms and matchsticked carrots
¼ cup baby spinach
salt and pepper to taste
1 medium zuchini, sliced thin
Marinara Sauce (Eureka! I’ve finally found my sauce:)
Blend sundried tomatoes, onions, date, tomatoes, basil, garlic, red pepper and italian seasoning until smooth.
Blend cashews, nutritional yeast, lemon juice and celery stalk until smooth. You may need a little bit of water to move it in the blender.
Marinate mushrooms and carrots until limp in nama or braggs. About 45 minutes. Squeeze out excess marinade with a paper towel.
On a teflex sheet begin by putting 1/3 of the sauce.
Layer 3 slices of zuch overlapping, mushroom/carrot, spinach leaves, 1/3 sauce, cheese. Repeat until all ingredients are used.
Dehydrate for 5 hours at 105 degrees. As it dehydrates you may need to dab away some of the juices so your dehydrator doesn’t get messy.
If you don’t have a dehydrator. Let it sit in your fridge over night and enjoy the next day.