Day 16 – Rawsagna

Into the dehydrator
Into the dehydrator

Well as the name suggests – this is a recipe for raw lasagne… and it has no meat and no pasta… so it kind of leaves you guessing about what is actually in it…

Tomatoes – YES!

Cheese – NO!

I really was regretting promising this tonight as I was driving home in the traffic – it was hot – it was muggy and I was late home. I just wanted a quick and easy dinner and this is not.

It disappointed me even further when I went on to read that I needed to dehydrate the lasagne, once assembled, for 3-4 hours… I wasn’t going to eat until 10pm.

So, I created some salads and threw some vege falafels and sausages on the BBQ and we ate dinner while the rawsagna dehydrated.

The rawsagna is now completed and I had to have a test taste – even though I am totally fully of dinner and I must say the rawsagna is YUMMY. A little sweet for me to say I LOVE it, but it is certainly very tasty and very moreish… I will have some more tomorrow when I am hungry again 

This recipe requires that you have already prepared sun-dried tomatoes and macadamia-spinach ricotta.

I will share the recipe for sun-dried tomatoes tomorrow…

To serve 2 -3

Ingredients:

Lasagna

2 large zucchini, thinly sliced with a mandolin

2 Tomatoes, thinly sliced

2 cups of Macadamia-Spinach Ricotta

1 cup Tomato Marinara

Tomato Marinara

3 Tomatoes

2 Tbsp cold-pressed extra-virgin olive oil

A handful of sun-dried tomatoes

1 Tbsp agave nectar (I think I will leave this out next time I make it)

5 fresh basil leaves

1 clove garlic

Blend all Tomato Marinara ingredients in a blender until smooth and creamy. Makes about 1 cup.

Assembling the Rawsagna:

On a lined dehydrator tray – place a row or two of zucchini slice. Top with sliced tomato, a ½ inch thick of ricotta and a drizzle of marinara. Repeat for the second layer. Top with Zucchini slices, a drizzle of marinara, chopped sun-dried tomatoes, sprinkling of Himalyan salt and I have also added some leftover basil cheese crumpled on top.

Place in dehydrator for 3-4 hours.

Makes about 2-3 serves and is definitely worth making even if it does mean planning well in advance!

Time for me to go to sleep…

Night… ally x

Sorry folks – no pictures tonight – my kids have used all the bandwidth (yes all 50GB!) so I have the internet speed of a dying snail! Grrrrr…….

I will upload them when I have the internet back up…. SOOO frustrating….

The finished Product
The finished Product

Giving credit where credit is due…

I have based this on Jenny Ross and Doreen Virtue’s Living Lasagna recipe – although I have swapped around quantities a little bit.

2 thoughts on “Day 16 – Rawsagna

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