Raw Lasagne

Nut Free Raw Lasagne

1-2 medium zucchini, thinly sliced lengthwise (demo here)
1 cup (100g) mushrooms (I used cremini)
1 cup red pepper
2 tsp olive oil, divided
2 tbsp fresh rosemary, finely chopped
2 tsp coconut aminos or raw soy sauce

2.5 cups (240g) cauliflower, coarsely chopped
2 tbsp avocado
3 tbsp nutritional yeast (optional, not technically raw)
1/4 cup fresh basil
1 tbsp fresh oregano
salt, to taste

2 cups (200g) sun-dried tomatoes
10-12 green olives, pitted (I used Cerignola)
10-12 large basil leaves
1 clove garlic

1. Soak the sun-dried tomatoes in 2 cups warm water for 30 minutes.

2. Finely chop the mushrooms and red pepper. Combine in a medium bowl and stir in 1 tsp of olive oil, rosemary and the coconut aminos (or soy sauce). Set aside and allow to marinate while you work on the rest of the lasagna.

3. Slice your zucchini as thin as possible. I used my mandoline so I only needed one zucchini for the whole lasagna. If you are doing this by hand, you may need an extra zucchini.

4. In a small cup, combine 2 tbsp of water with 1 tsp olive oil, 1/2 tsp salt and rub over the strips of zucchini. Place zucchini strips in a shallow pan and set aside to marinate.

5. Meanwhile, prepare your cauliflower cheese. Place your cauliflower florets in a food processor and pulse until it is chopped into small pieces. Add the avocado and some salt and continue to process until it becomes smooth. taste to determine its smoothness, because it may look chunky but it tastes smooth. Add the nutritional yeast, basil and oregano and process to incorporate. Remove from food processor and set aside in a small bowl.

6. Prepare your sauce by adding the drained tomatoes (keep the water!), olives, basil and garlic to the food processor. Pulse until smooth. Add some reserved water from the tomatoes to get the consistency you desire. Set aside in a small bowl.

7. To assemble, you can go with one big lasagna, or make individual portions (as I did). Place 3 half slices of zucchini, overlapping slightly, into a square shape. Spread an even layer of ricotta overtop. Place marinated veggies overtop. Spread an even layer of tomato sauce over the veggies. Repeat your layers (zucchini, ricotta, veggies, tomato sauce, zucchini), finishing with a top layer of tomato sauce. Garnish with some fresh basil.

8. Allow your lasagna to rest an hour to allow the flavours to meld. The veggies may leak some fluid, too, so wipe that away. I also popped this into my dehydrator for 30-60 minutes at 105F with fabulous results.

Serves 2-4.