Raw Lasagna

By The Taste for Life Community
Prep Time
25 minutes prep time (plus soaking and marinating time)
Recipe Source
Submitted by Chef Victor Beguin
Ingredients

Base

  • 3 cups raw almonds, soaked overnight, skin removed
  • 3 cups raw sunflower seeds, soaked overnight and rinsed
  • 4 stalks celery, chopped
  • 3 carrots, peeled and chopped
  • 1 cup fresh basil
  • 2 Tbsp NamaShoyu (unpasteurized premium soy sauce)
  • 4 cloves garlic, peeled

"Noodle" Layer

  • 1 cup extra-virgin, cold-pressed olive oil
  • 2 lemons, juiced
  • Sea salt, pinch
  • 6 zucchinis, sliced very thin (use mandolin if possible)
  • 1⁄2 tsp balsamic vinegar
  • 1⁄2 tsp extra-virgin, cold-pressed olive oil
  • 10 shiitake mushrooms, sliced
  • 2 shallots, peeled

Filling

  • 3 cups sun-dried tomatoes, soaked 1 hour
  • 1 cup pine nuts
  • 2 cups fresh basil
  • 2 cloves garlic, peeled

Topping

  • 1 cup chopped fresh baby spinach
  • 2 fresh ripe tomatoes, sliced
  • 1⁄2 tsp extra-virgin, cold-pressed olive oil
  • 1⁄2 tsp lemon juice
  • 1 small bunch parsley, finely chopped, for garnish
Directions

Base

  1. Process all Base ingredients in a food processor using the chopping blade. Set aside.

"Noodle" Layer

  1. Blend together olive oil, lemon juice, and salt. Marinate zucchini strips in olive oil mixture for 2 hours.
  2. Blend together vinegar and olive oil. Marinate mushroom slices in vinegar mixture for 2 hours.
  3. Mince shallots and set aside.

Filling

  1. Process sun-dried tomatoes in blender with a little of their soaking water. Blend until mixture reaches the consistency of icing.
  2. Add pine nuts, basil, and garlic. Blend to make a spread. Add water, if needed. Mixture should be easy to spread—but not runny.

Putting It Together

  1. Spread Base mixture in a glass or ceramic 9 by 11 dish. Pat down lightly.
  2. Drain zucchini. Layer half of zucchini over Base mixture. Spread half of Filling mixture over zucchini.
  3. Layer remaining zucchini, all of mushrooms, and all of minced shallots. Spread with remaining half of Filling.
  4. Top with chopped spinach. Place sliced tomatoes down middle of dish.
  5. Cover and allow to marinate for one hour at room temperature before serving. May be heated to 110˚ in proofing oven just before serving. Sprinkle with 1⁄2 teaspoon olive oil and 1⁄2 teaspoon lemon juice just before serving. Garnish with parsley.
Nutrition Info
Per serving: 549 Calories, 16.7 g Protein, 25 g Carbohydrates, 9.6 g Fiber, 47 g Total fat (5 g sat, 23 g mono, 17 g poly), 362 mg Sodium, ★★★★★ Vitamin E, Copper, Manganese, ★★★ Vitamin B1 (thiamine), K, Biotin, Magnesium, Phosphorus, ★★ Vitamin B2 (riboflavin), B3 (niacin), B6, C, Pantothenic acid, Folate, Iron, Molybdenum, Selenium, Zinc, ★ Vitamin A, Calcium, Potassium,
Contributor

The Taste for Life Community

The TasteForLife Community is comprised of a colorful collection of culinary aficionados, all of whom have a desire to create and prepare recipes with a focus on natural and healthy ingredients.

You might also like...