Lasagne RAW

I was asked by Ashley from http://www.thirstysoul.ca to provide a couple of recipes for her 28 day coaching program and this lasagne (apart from being raw/vegan) is also a food combining dream... Just nuts and a huge varied selection of veggies prepared in different ways... 

Everything here will digest super easy and doesn't create any fermentation in the stomach... A beautiful delicious dish I know you will enjoy. 

I was inspired to create my own version of the lasagne after working in the Simply Rawgeous cafe with Pete at restfest. 

Serves 8 

Pasta layer 

This makes two layers

Ingredients 

2 medium courgettes

Simply peel the green outer layer and then set about making your pasta sheets... I used a cheese peeler to get thin "pasta".

Mince "meat" layer 

This makes 1 layer.

Ingredients

26 medium sized mushrooms

1/2 tsp cumin

1/2 tsp miso

1/2 tsp paprika

1/4 tsp sage

A pinch of Himalayan salt

Pulse all the ingredients together but just gently so that some of the smaller chunks of the mushroom are left intact to give it a meaty texture. 

Spread thinly onto your greesed tray or baking sheet and Dehydrate for 1 1/2 hours. The mushrooms will turn a nice dark brown colour. 

You then can use a fork to break up and drag through the mushrooms to make it into mince meat.

Cheese sauce

This makes 2 layers

Ingredients

2 cups cashews

2tbs pine nuts

1/2 cup hemp seeds

1 yellow pepper

1/2 lemon juice

1 tsp probiotic powder

2 tsp thyme

2 tsp parsley

Pinch Himalayan salt

6-8 tbs of water

Blend all the ingredients together until completely smooth. Add the water bit by bit until the desired consistency is formed. It should be fairly thick.

Spinach

This makes 2 layers

Ingredients 

1 bag spinach leaves washed and dried

1 tbs olive oil 

Pinch Himalayan salt

2 1/2 tbs dried oregano

Massage the ingredients together and set aside to marinate.

Peppers

This makes 2 layers

Ingredients

2 Red peppers

2 yellow bell peppers 

You can use orange peppers too if you like for even more vibrancy and colour however please refrain from using green peppers as these are actually underripe red bell peppers.

Simply slice the peppers very thinly.

Marinara sauce

This makes 2 layers

1 tsp paprika

1 clove of garlic

2 cups sundried tomato

2 cups fresh tomato

1/2 a small red onion 

4 olives

1 tsp lemon juice

Ping of Himalayan salt

 

Blend everything together and set aside.

NB. Because of the water content in the tomatoes you will find that when the dish is assembled the juices collect at the bottom of the dish. I drain this off and drink it like soup just before serving as the flavor is too beautiful and intense to throw away but  you can also lightly strain the tomato marina before asembeling the layers but you will loose some of the flavor.

Assembling...

1. Layer of courgette pasta

2. Layer of cheese sauce 1 1/2cm thick

3. Layer of mixed peppers

4. Layer of mince 'meat' mushroom 

5. Layer of spinach

6. Layer of marinara sauce 

7. Courgrtte

8. Peppers

9. Cheese (grind some black pepper over this layer).

10. Spinach 

11. Tomato 

Finished! 

You can also freeze this lasagne and defrost it as and when you want it.