No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
Another great recipe! So tonight I wanted to make a raw lasagna, but I wanted to try something new besides the regular one with a marinara sauce so what's just as good as a raw marinara? PESTO! So I threw together a raw lasagna with a pesto sauce and get this, my husband loved it!! That's right, my SAD eating hubby had 2 helpings, and that's something. So here's the recipe. I used whatever veggies I thought would go good together but feel free to add your own.
Serves 2-4 people (we loved it so much it only served 2 ;p)
2 zucchinis, sliced flat and thin with a mandolin slicer or a vegetable peeler.
5 olives of choice chopped
1/2 cup of mushrooms chopped
1 tomato sliced thin
a few sundried tomatoes rehydrate and chopped
thinly sliced red or yellow onion
about a cup or a large handful of basil (I used a prepackaged bunch that I bought that was tied together)
1 teaspoon of salt
2 cloves of garlic
1 teaspoon of nutritional yeast (I like the cheesy flavor of it)
1 cup pine nuts
1. In a food processor pulse the basil, garlic, and salt until the garlic is chopped, then add pine nuts and nutritional yeast and pulse till nuts are processed.
2. Pulse in olive oil into the mixture slowly until the mixture become creamy. You want the consistency of something that is spreadable.
3. In a small casserole dish take a spoonful of pesto and make a thin layer on the bottom. Then layer the zucchini noodles on the bottom followed by another spoonful of pesto and spread it on top. Then sprinkle on some lasagna fillings and cover with more zucchini noodles and pesto. Repeat process probably about only one other layer or two. The last layer should be zucchini noodles and pesto.
You can serve as is but I would let the flavors marinate for about an hour or put into a food dehydrator at 114 degrees for a few hours.