Tuesday, June 25, 2013

RAW LASAGNA + RAW MARINARA & CHEESE SAUCE RECIPES


Today is day 2 of our 7 day raw challenge and I wanted to make something different and play around with this whole raw food business. I had a lot of zucchini in the fridge, and I wanted to do something else with it besides raw noodles. I used a mandolin to slice them into long thin "sheets" and decided to make a layered raw lasagna.



l then looked around the fridge to see what else I could put in my lasagna and found some mushrooms, sprouts, and cherry tomatoes. If wish to make this, you can choose to stuff your lasagna with whatever you like, feel free to get creative!  I made two sauces, a "marinara" and  a "cheesy" one. This recipe took a while to make but it was a lot of fun, and the result was well worth the time and effort. 





Before I go into the recipe, can I just tell you about the heart attack I was having this morning while taking these pictures? My Cannon DLSR keeps giving me an "error 99" message, which for now I can only fix when I take the battery out. I am hoping and praying that it doesn't decide to stop working all together, leaving me camara-less, which would suck... a lot. Right now I don't think I can afford to buy another one, so let's hope for a miracle! Okey, back to the lasagna...



This recipe can seem quite elaborate but once all the prep-work is done, it really is quite simple. Let's get to it:

Ingredients for Lasagna:
  • 2 large zucchinis cut in thin long slices (if you don't have a mandolin, this can be done with a knife)
  • 4 medium mushrooms (sliced)
  • 10 cherry tomatoes (sliced)
  • 1 cup of sprouts (I used soy sprouts, but you can use any kind you want)
  •  spinach to garnish



 For the cheesy sauce I used:                               
  • 1/4 cup pine nuts
  • 1 zucchini
  • 1 celery stalk
  • 1/2 cup of cilantro
For the marinara sauce I used:  
  • 1/2 beet
  • 10 sun dried tomatoes
  • 20 cherry tomatoes
  • 1/4 tsp. oregano
  • 2 celery stalks
  • a garlic clove
For both sauces, simply blend, but for the marinara sauce, strain, to get as much water out as possible (otherwise your lasagna will be too runny).

Both of these are supper versatile - you can use them on pastas, salads, you name it!




Once you have your sauces made, tomatoes and mushies sliced, and your lasagna "sheets" (the zucchini) ready, the rest is pretty easy. It's ALL layering. How you choose you layer your lasagna if totally up to you, but it important that the first layer on your dish be a solid zucchini layer. From there, the rest is up to you. You can see below how I did it.















VIOLA! your raw lasagna is ready to eat!












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