ooooh lasagna
Submitted by elizabethh on November 1, 2007 - 7:28am
(10 votes)
Servings:
serves 1 if you're hungryI have tried a LOT of different raw lasagnas, but none of them really did it
for me…I guess because I was a real cooked lasgna fan, and the raw kind didn’t satisfy my craving. I think, with this recipe, I may have cracked the raw lasagna code, and I can honestly say I like this version better than the cooked one.
Don’t be intimidated by the procedure or anything, it is REALLY easy.
Ingredients:
CASHEW CHEESE
¾ cup cashews, soaked at least 2 hours
1 squeeze of lemon
juice
¼ tablespoon lemon zest
1 teaspoon nutritional yeast
1 pinch celtic sea salt
½ tablespoon onion, red yellow or green,
chopped
1 small handful fresh or dried parsely and/or coriander
FOR ZUCCHINI STRIPS
1 long and thick zucchini , peeled, and sliced into thin, wide strips with a peeler or
mandoline
1 tablespoon extra virgin olive oil
1 dash celtic salt
FOR THE MUSHROOMS
any olive oil left from the zucchini mix, and more if
needed
nama shoyu
portabella mushroom caps, sliced into thin, wide and long slices
OTHER INGREDIENTS
1 big tomato, sliced into thin, wide
slices
1 small handful spinach, coated very lightly in any of the extra marinade from the mushrooms
Preparation:
1. To make the cashew cheez:
-Process the soaked cashews, lemon juice, lemon zest, nutritional yeast, celtic sea salt, onion, and herbs. The measurements are just approximate, so taste as
you go, it should taste yummy like ravioli cheese. It should have a ricotta-cheesey texture, so add more lemon juice or water if needed.
2. To make the zucchini layers, coat the thin and wide zucchini strips with the olive oil and salt so they are coated but NOT dripping. Set aside, and reserve any extra olive oil and salt mix you have left for the mushrooms.
3. To make the mushrooms, coat the thinly sliced portabella caps in the EVOO and nama shoyu mixture, again so they are coated but NOT
dripping.
4. Coat the baby spinach VERY lightly in any of the leftover marinade from the mushrooms.
5.TIME
TO ASSEMBLE!! Arrange the layers like so: zucchini (slightly overlapping), cheez, tomato slices, mushrooms, spinach, and repeat. do this so its as tall as you like, and coat the top layer of zucchini with some more cheez and
tomato.
6. Dehydrate at 130 degrees for an hour (this will not destroy enzymes because of the moisture content of the food at this stage), and then at 110-115 for another half hour to an hoour or so.
7. ENJOY!!!!
21 reponses to "ooooh lasagna"
1. Haven't made too many raw
Haven't made too many raw entrees and made this today... THANKS SO MUCH for sharing your recipe - this was sooooooooooo tasty!!! We are very excited to add this to our repertoire!!
2.
yay! this seems so easy! thank you!
3.
OK. I made this tonight and it was amazing!
4.
As soon as you said you were a real big fan of the cooked version and that this was better than the cooked version I added to my box. I can't wait to try it!
5.
This is amazing! I actually left it in the dehydrator at 105 for a few hours to warm it up a bit more. The best lasagna recipe I've tried so far.
Fantastic!
6.
Thaaaaanks all=)
7.
I made this recipe above and it turned out lovely and even my husband liked it who's normally a picky eater in regards to raw food. I did use more nutritional yeast to get it to taste cheesy (maybe mine from the bulk food section wasn't the most ideal kind to use. I don't know much about this kind of yeast). Anyway it was very good and I'd make it again but triple the recipe.
I'm actually going to make the lasagna from Pure Food and Wine this weekend or soon after....
8.
I found that when I actually made the lasagna from the Pure Food and Wine recipe it turned out better than when I got it there.
9.
This looks yummy... I rarely ate pasta because of stomach aches; however I'm going to give this a try since i love zuch!!!
10.
I made this tonight and it is much better than the version I learn in raw class. Thanks for the post.
11.
yayy some raw vegan food on thanksgiving=) (good on you)
glad you enjoyed it!
12.
elizabethh, Thank you so much! My Wife and Mother,had this lasagna for Thanksgiving, and it was a hit! Such a great contribution.
13.
lionmouse: good to know, i'll try it without the yeast sometime.
sofcita: so glad to hear that!!!!
jamestheraw: i feel your pain, so far this is the only raw lasagna i've tried that didn't leave me craving the cooked version. including fancy ones at a raw restaurant (although everything else there was soo so good)
14.
i HAVE to make this. marichiesa: the first time i ever ate the lasagne at pure food & winelike 3 years ago, it was amazing. very very good. but i had it again about a year and a half ago, and i didn't really like it. maybe they changed the recipe?
this one sounds off the heezy! lol i can't wait to try it...;-)
15.
my whole family, husband, 2 year old and 3 year old LOVED, LOVED, LOVED this lasagna. It's a big hit in our household!!!! Let our non raw neighbor try it and she also ooooo'd and ahhhhh'd.
16.
It still hits the spot without the yeast. Ate the whole recipe for dinner and felt pleasantly stuffed.
17.
jayybee: i use a bulk brand i get at my local health food store...its just called purely bulk i think.
zhanna8: not including dehydrating or cashew soaking time, it takes about 15 minutes to put together.
cajcooke: the nutritional yeast is what gives the cheese a really cheesey taste, which makes it taste like authentic ravioli cheese. you could leave it out if you don't have it, but i don't know if it would have the token cheesey flavor so familiar to lasagna!
18.
Why do you use the nutritional yeast? What do you think would change about it if I didn't use the yeast? Thanks,cajcookie
19.
what a success... ~congratulations! btw, how long it takes to make it? ~thanks, Z
20.
Elizabethh,
What brand of nutritional yeast do you use?
thanks
21.
This sounds good. I'm with you. I've tried so many but none are quite right. Dare I say it but even the one I tried at Pure Food and Wine in NYC did not hit the spot! (altho" everything else was AMAZING. ) So Thanks!