Tuesday, June 5, 2012

Sexy, Raw Lasagna

I love making raw recipes with my friends. It is so much fun to all get together and while our kids play we create and enjoy delicious raw meals together. There is a circle of us who are all on the raw path and we all support one another and share tips and ideas. I love being together as women and connecting in this way.
This week my friend Josha brought over a raw lasagna recipe that we all tweaked to make it our own. 
The result was simply amazing! This was by far one of the best raw dishes that I have ever tasted. It was good the next day too, but not as good as when it was fresh.
We served this with a salad with my friend Jen's Raw Chipotle salad dressing. So delish!!

Lemon-Cashew “Ricotta”
2 cups raw cashews, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional; available in health food stores)
1 teaspoon sea salt

Tomato Sauce
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1⁄4 small onion, chopped
2 tablespoons lemon juice
1⁄4 cup extra-virgin olive oil
4 teaspoons maple syrup
2 teaspoons sea salt
Pinch hot-pepper flakes

Basil-Walnut Pesto
2 cups packed basil leaves
1⁄2 cup raw walnuts
6 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper

3 medium zucchini, ends trimmed
3 medium tomatoes
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Garnish: whole basil leaves

UnCooking Instructions
Lemon-Cashew “Ricotta”

Place the cashews, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.

Tomato Sauce
Place all ingredients in a blender, and process until smooth.

Basil-Walnut Pesto
Place all ingredients in a blender, and process until smooth.

Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1⁄3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1⁄3 of each. Layer on 1⁄3 of the tomato slices, and sprinkle with 1⁄3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.

Josha and Jen building the lasagna

Bonding with friends with our combined passion for raw food is one of my favorite things to do, especially if the recipe is intensive like this one is. Enjoy time with your loved ones too and rawk your way to health and happiness together!!


Stitchblade said...

That looks amazing!!!!
Brandy from notsoaveragemama.com

Dayna Martin said...

Thanks Stitch!

~Peace & Love, Dayna