I fashioned this after a wild mushroom lasagna with white sauce that I saw on Barefoot Contessa… it didn’t wind up tasting especially like lasagna, but it did wind up tasting very good!
This will make a grilled meat type flavor and texture. Very hearty and even chewy. I worked on this for a year. Now it’s just right. Goes well with my “Sweet Tangy Southern Barbeque Sauce” mushroom lemon dates sage thyme rosemary
A flavorful raw lasagna, best made one day in advance (taking into account the time to make the sunflower pate, this recipe will be ready to eat a couple days after you begin your first soaking). Ingredients include a marinara sauce and sunflower pate.
Recipe from Nomi Shannon at the Raw Gourmet.
A basic recipe for a stand-alone marinara sauce (also an ingredient in raw lasagna). Delicious with zucchini ‘pasta’ that has been tossed in pesto sauce. This is a rough description – feel free to add ingredients to your taste.
For raw lasagna (as pictured), a blender full of marinara should be just enough for one large lasagna, but have enough ingredients on hand to make a bit more sauce if you need to.
Recipe by Nomi Shannon at the Raw Gourmet.