Tuesday, March 10, 2009

Raw Lasagna

Was writing this out for Angela, so thought I would toss it on here as well! I took this to a potluck once, and it got gobbled right up, with several folks asking for the recipe.

A bunch of fresh spinach leaves


1/2 to 1 jar of sun dried tomatoes, drained
2-3 fresh tomatoes
1/2 cup sliced mushrooms
1/2 cup fresh basil, chopped and well packed, or more to taste
oregano, to taste
salt, to taste
2 TB olive oil
1/2 cup soft, pitted dates
2 garlic cloves, crushed

1 cup pine nuts
1 cup macadamia nuts
2 garlic cloves, crushed
salt, to taste

3 TB cold-pressed olive oil

Marinara Sauce: Add to food processor sun dried tomatoes, fresh tomatoes, mushrooms, basil,
oregano, salt, 2 TB olive oil, dates, 2 garlic cloves and blend.

"Cheese": Put pine nuts and macadamia nuts in a food process or blender with salt and 2 cloves garlic and blend.

Layer in a glass lasagna pan: spinach leaves first, then the red marinara sauce, last the white nut cheese.
Do another layer. Drizzle 3 TB cold-pressed olive oil over the dish.

Variation: use thin zucchini slices for the noodles, squeezing on some lemon and drizzling olive oil to soften the zucchini.

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