Preparing a Lasagna does take a bit of time whether raw or not…

This does contain a number of steps, but nothing you couldn’t do inside an hour.  You then need to leave 3-4 hours for the lasagna to sit in the fridge before serving (or dehydrator, if you want it warm).

I’ve made a delicious Rawsagna before that was absolutely packed with rich tomato flavours, this one is different.  It is still packed with lots of flavours, but more of the herb, mushroom and garlic kind…

There are 4 layers that you repeat twice in a square  rectangular dish (I used a loaf pan with some mixture left over):

Layer 1 – The Zucchini Pasta

4 Zucchini, sliced lengthwise into long thin strips (you can use a vege peeler or mandolin to do this)

1/4 cup olive oil

2 Tbsp. Italian Herbs

Mix together the Herbs and Olive Oil is a small bowl.  Place the zucchini in layers on a piece of baking paper.  Between each layer, using a pastry brush, brush each layer of zucchini with the herb oil, sprinkle with a little salt and pepper if desired.

Put aside.

Layer 2 – The Cheese

2 cups macadamia nuts

1 Tbsp. Tamari

2 Tbsp. lemon juice

1-2 Tbsp. water

2 garlic cloves

2 Tomatoes quartered

1/2 cup pitted olives

1 cup shitake mushrooms chopped

1Tsp. pepper

1 Tsp. sea salt

1 Tsp. rosemary

1/2 Tsp. chilli flakes

In a food processor, combine the macadamia nuts, Tamari, lemon juice and a little water if required.  Process until smooth and ‘ricotta’ like.  Add the olive, tomatoes and herbs, garlic and salt and process until smooth.  Stir through the mushrooms.

Set aside.

Layer 3 – The Spinach

200g baby spinach

2 Tbsp. flaxseed oil

1 garlic clove, minced

Combine all ingredients together until the spinach is well coated in oil.

Set aside.

Layer 4 – Tomatoes

Slice thinly 2 tomatoes.

Assembly…

In a square or rectangular tin or container, start by layering, first the zucchini into the bottom, then add 1/2 the spinach, 1/2 the cheese and 1/2 the sliced tomatoes.  Press down with your hands or spoon and repeat the layering.  Finish with a zucchini layer on top.

Cover the lasagna with baking paper and weigh the lasagna down with weights.  To do this I used a second loaf pan which I placed on top, then placed 2 glass jars filled with water on the top.

Refrigerate for 3- 4 hours before serving.  You can also place this in the dehydrator for a warm lasagna if you like.  Allow 3 hours for it to warm through.

To serve, I placed a chopping board over the top and flipped the lasagna out onto the board by turning upside down and carefully easing the lasagna out.  This makes it easy to serve up and maintain the layers.

Hope you enjoy!

Ally x

Giving credit where credit is due…

Thank you Alissa Cohen for the inspiration for this recipe – didn’t quite follow your recipe to a tee, but certainly used it for the ideas.

Cheers!