Thank you, Dana, for this delicious & nutritious recipe!
Raw Lasagne
This will make 4 servings
...
White sauce (Dana's Note: AWESOME!)
2 C cashew raw cashew nuts (soaked overnight and drained)
1/2 tsp basil (dried)
1/2 tsp oregano (dried)
1/2 tsp sea salt
1/4 -1/2 C water
Put all ingredients in a blender and blend away for 1-2 min until creamy. Put aside in a bowl.
Tomato sauce
1 1/2 C of Italian sundried tomatoes (not in oil) soaked in warm water for 10 min and then drained.
oregano
2 tsp olive oil
1/2 C water or as needed
1/4 tsp salt
Put all ingredients in a blender and blend away for 1-2 min until creamy. Put aside in a bowl.
Pesto
2 C fresh basil
1/2 cup pine nuts
1-2 cloves garlic
1/2 C sunflower seeds
1/2 C olive oil or as needed
Salt
Put all ingredients in a blender and blend away for 1-2 min until creamy. Put aside in a bowl.
3 - 4 med zucchini sliced thinly longways with a peeler (this is the lasagne 'pasta')
6-8 ripe tomatoes sliced thickly
basil leaves
Layer 4 strips of zucchini on a plate. Top with 4 slices of tomato, sprinkle with salt. Spoon over a line of the white sauce, beside it a line of the tomato sauce and finally and line of pesto. Layer again with zucchini strips and repeat.
Dana's NOTE: Make sure you're only using a "line" of white sauce and not a whole "layer" . . . three lines across = 1 layer.
Finally top with a wedge of tomato, basil and drizzle with olive oil. Repeat on remaining 4 plates.
One more note . . . now that I've made it once, I'm going to do it again with English Cucumbers as another layer. (Less seeds than other cucumbers.)
Tired of salad! This is the substitute! :)
Raw Lasagne
This will make 4 servings
...
White sauce (Dana's Note: AWESOME!)
2 C cashew raw cashew nuts (soaked overnight and drained)
1/2 tsp basil (dried)
1/2 tsp oregano (dried)
1/2 tsp sea salt
1/4 -1/2 C water
Put all ingredients in a blender and blend away for 1-2 min until creamy. Put aside in a bowl.
Tomato sauce
1 1/2 C of Italian sundried tomatoes (not in oil) soaked in warm water for 10 min and then drained.
oregano
2 tsp olive oil
1/2 C water or as needed
1/4 tsp salt
Put all ingredients in a blender and blend away for 1-2 min until creamy. Put aside in a bowl.
Pesto
2 C fresh basil
1/2 cup pine nuts
1-2 cloves garlic
1/2 C sunflower seeds
1/2 C olive oil or as needed
Salt
Put all ingredients in a blender and blend away for 1-2 min until creamy. Put aside in a bowl.
3 - 4 med zucchini sliced thinly longways with a peeler (this is the lasagne 'pasta')
6-8 ripe tomatoes sliced thickly
basil leaves
Layer 4 strips of zucchini on a plate. Top with 4 slices of tomato, sprinkle with salt. Spoon over a line of the white sauce, beside it a line of the tomato sauce and finally and line of pesto. Layer again with zucchini strips and repeat.
Dana's NOTE: Make sure you're only using a "line" of white sauce and not a whole "layer" . . . three lines across = 1 layer.
Finally top with a wedge of tomato, basil and drizzle with olive oil. Repeat on remaining 4 plates.
One more note . . . now that I've made it once, I'm going to do it again with English Cucumbers as another layer. (Less seeds than other cucumbers.)
Tired of salad! This is the substitute! :)
RSS Feed