“Faked” Lasagna – Raw Vegan

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Instead of Baked Lasagna I created this Raw, Vegan,  Gluten Free version which I call “Faked ” Lasagna to satisfy my desire for this traditional Italian dish.   I made this for my guest this past weekend and got rave reviews.  It not only tastes good but it  tastes like a great lasagna. I really love this dish because you can serve it as I did to your friends and family even if they are not necessarily into eating raw food.

There are a number of steps involved but you can make it with just a knife and a blender or food processor.  It is helpful to have a mandoline but not essential. A mandoline is a great piece of kitchen equipment I highly recommend as it makes cutting up vegetables easy and quick.

You can make the Lasagna up in advance and keep it in the refrigerator for a few days. I  like making dishes that can be eaten for few days rather than cooking every day,  especially when I am busy.    Plan in advance by soaking the macadamia nuts, cashews and sun dried tomatoes.  They need to soak at least 4 hours and can soak overnight.

Yield: 6 servings

 Spinach Layer

3 cups torn spinach, all stems removed
1 tsp dried oregano
1 tsp dried thyme
½ tsp olive oil
¼ tsp celtic sea salt

  • Place all ingredients in a bowl, mix and massage the spinach.
  • Let marinate and wilt for 1 hour or longer.

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For the Zucchini

You will need a Pyrex pan 8 ½ “ by 6 ½ “ (or anything close).  It doesn’t have to be pyrex because we are not baking it.  You could make this in a disposable foil pan.

3 medium zucchini
¼ tsp Celtic sea salt
½ tsp extra virgin olive oil

  • Trim zucchini to so the slices will fit a little larger than the width of your pan.
    Slice zucchini lengthwise on a mandoline or with a kinfe 1/8” thick
  • On a large plate, mix the salt and olive oil
  • Dip each slice of zucchini into the olive oil and salt and place on a separate plate.
  • Marinate for at least 10 minutes

For the Nut Cheese

1 cup macadamia nuts, soaked 4 hours
1/2 cup cashews soaked 4 hours
1 Tb lemon juice
1 Tb  nutritional yeast
1 Tb parsley
½ tsp dried thyme
¼ tsp salt
1 tsp chopped garlic
½  cup water (approximately)
¼ cup chopped kalamata olives
¼ tsp fresh pepper

  • In a food processor or high speed blender process all ingredients together except the olives, adding as little water as possible until you get a smooth consistency.
  • Transfer to a bowl, sir in the olives.
  • Season with additional salt and pepper to taste.

For the Tomato Sauce

½ cup sun-dried tomatoes, soaked 2 hours or more
1 Tb chopped dates
½ tsp garlic, chopped
1 cup fresh tomatoes, seeded and chopped
1 tsp dried oregano
¼ tsp salt
1 Tb olive oil

Process in a food processor or high speed blender until smooth

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 Assembly

Have all your ingredients ready including ¼  cup basil leaves cut into strips.

Line the base of your dish with a layer of the zucchini, overlapping them slightly using 1/3 of your zucchini

Put on a layer of  ½ the cheese.
Sprinkle with fresh basil then 1/3 of the tomato sauce.

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Top with another layer of the zucchini and the remaining cheese.
Sprinkle with the basil and then another third the tomato sauce

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Squeeze out the water from the spinach and layer with all of it
Top with a final layer of zucchini and tomato sauce.  If the zucchini doesn’t go all the way to the end place one slice horizontally like I did.

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Place the whole dish in the refrigerator for several hours to firm it all up slightly.
Cut into 6 servings
Garnish individual portions with a sprig of basil

Lasagna

 

“Faked” Lasagna – Raw Vegan     

 Raw, Vegan, Dairy-Free, Gluten-Free, Paleo                           PRINT RECIPE

Yield: 6 servings

Spinach Layer
3 cups torn spinach, all stems removed
1 tsp dried oregano
1 tsp dried thyme
½ tsp olive oil
¼ tsp celtic sea salt

  • Place all ingredients in a bowl, mix and massage the spinach.
  • Let marinate and wilt for 1 hour or longer.

For the Zucchini
Pyrex pan 8 ½ “ by 6 ½ “ (or anything close)
3 medium zucchini
¼ tsp Celtic sea salt
½ tsp extra virgin olive oil

  • Trim zucchini to so the slices will fit a little larger than the width of your pan.
    Slice zucchini lengthwise on a mandolin. 1/8” thick
  • On a large plate, mix the salt and olive oil
  • Dip each slice of zucchini into the olive oil and salt and place on a separate plate.
  • Marinate for at least 10 minutes

For the Nut Cheese
1 cup macadamia nuts, soaked 4 hours
1/2 cup cashews soaked 4 hours
1 Tb lemon juice
1 Tb  nutritional yeast
1 Tb parsley
½ tsp dried thyme
¼ tsp salt
1 tsp chopped garlic
½ cup water
¼ cup chopped kalamata olives
¼ tsp fresh pepper

  • In a food processor or high speed blender process all ingredients together except the olives, adding as little water as possible until you get a smooth consistency.
  • Transfer to a bowl, sir in the olives.
  • Season with additional salt and pepper to taste.

For the Tomato Sauce
½ cup sun-dried tomatoes, soaked 2 hours or more
1 Tb chopped dates
½ tsp garlic, chopped
1 cup fresh tomatoes, seeded and chopped
1 tsp dried oregano
¼ tsp salt
1 Tb olive oil

Process in a food processor or high speed blender until smooth

Assembly
¼  cup basil leaves cut into strips

  • Line the base of your dish with a layer of the zucchini, overlapping them slightly using 1/3 of your zucchini
  • Put on a layer of ½ the cheese.
  • Sprinkle with fresh basil then 1/3 of the tomato sauce
  • Top with another layer of the zucchini, the remaining cheese.
  • Sprinkle with the basil and then another third the tomato sauce
  • Squeeze out the water from the spinach and layer with all of it
  • Top with a final layer of zucchini and tomato sauce.
  • Place the whole dish in the refrigerator for several hours to firm it all up slightly.
  • Cut into 6 servings
  • Garnish individual portions with a sprig of basil

Let me know how you and your friends like this dish.  I always love hearing from you.

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