Raw Lasagna 2
~ 10-12 Servings
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Mushroom layer
  1. 2 packages mushrooms
  2. 3 tbs. raw soy sauce
  3. 2 tbs. olive oil
Marinated veggies
  1. 1/2 small onion sliced really thin
  2. 1 red bell pepper sliced really thin
  3. 1 yellow bell pepper sliced really thin
  4. 2 tbs. olive oil
  5. 2 tbs. lemon juice
Tomato Sauce
  1. 2 cups sun dried tomatoes
  2. 7 roma tomatoes
  3. 4 garlic gloves
  4. 1/2 tsp. salt
  5. 1 tbs. red or yellow onion
  6. 3 tbs. extra virgin olive oil
  7. 2 tbs. lemon juice
  8. 2 tsp. dried basil
  9. 1-2 tsp. dried oregano
  10. 1/2 tsp. dried thyme
Herb Ricotta Cheeze
  1. 2 cups cashews
  2. 1/2 tsp. salt
  3. 2 tbs. lemon juice
  4. 1 tsp. fresh basil, dill, oregano, parsley, etc..
  5. 1 cup water (adjust amount depending on consistency)
Other ingredients
  1. 1 cup spinach
  2. 1/2 cup chopped drained raw olives
  3. 1/2 cup fresh basil
  4. 4 zucchini
Start by marinating the mushrooms and veggies
  1. In a large bowl, marinate mushrooms in the soy sauce and olive oil.
  2. In a separate bowl marinate the onion and the bell pepper with the oil and lemon juice.
  3. Set aside.
Tomato sauce
  1. Blend everything together until smooth.
  2. Set aside.
Cheeze
  1. Blend everything together until smooth.
  2. Set aside.
Zucchini noodles
  1. Cut the zucchini on a mandolin into long, paper-thin slices.
  2. Set aside
Drain and dry marinating vegetables first then start assembling
  1. Put thin slices of the zucchini on the bottom of a glass lasagna pan.
  2. Top this layer with a thin layer of the ricotta cheeze, top the cheeze layer with a layer of mushrooms, then again the zucchini, top that layer with the tomato sauce, top the tomato sauce layer with a layer of the sliced onions, red and yellow peppers, top that with a layer of more zucchini slices, layer on top of that with more ricotta cheese, then top it with a layer of the spinach leaves, top that with mushrooms, and then some marinated sliced onions, red and yellow peppers, then again with the zucchini and then top the whole thing with the tomato sauce and garnish the top with chopped olives and fresh basil leaves.
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