Raw Lasagna for 2-4 people

/in /by

By Chef Arminda White

Macadamia Nut Ricotta

1 c Macadamia Nuts (soaked)

2 Tbs Lemon Juice

2 Tbs Olive Oil

1 Tbs Nutritional Yeast

2 cloves Garlic

¼ Tsp Salt

Plenty of fresh herbs of your choice (Dill, parsley, chives)

Put all ingredients in food processor and process until consistency like ricotta, leaving it slightly chunky.

Raw Marinara

4-5 Sundried tomatoes (soaked)

1 Fresh tomato (optional)

Can add garlic and other herbs like oregano or thyme

Pinch of salt

Water to consistency desired

Blend all ingredients in a blender except water. Start blending and add in 1 Tbs of water at a time until it blends but is still very thick. It is best to keep it as thick as possible, so that water does not accumulate in the lasagna. 

Preparing the lasagna:

1 Zucchini

1 Pepper

¼ c Olives

½ Onion

Any other vegetables desired: Mushrooms, spinach, etc.

Slice Zucchini long ways with a Mandolin Slicer. Chop other vegetables. Place the Zucchini slices on a single layer on the bottom of a glass dish. Then spread a layer of Macadamia Nut Ricotta, then add a layer of veggies, and then marinara. Add another layer of all the above, zucchini, ricotta, veggies, and marinara. Then add one more layer of zucchini and then marinara on the top. Put into the dehydrator at 155F for 2 hours.