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.
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
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.
Top with another layer of the zucchini and 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. If the zucchini doesn’t go all the way to the end place one slice horizontally like I did.
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
“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.
