Raw Lasagna is My Favorite Raw Entree
No-Cook Lasagna With Cashews, Zucchini, and Dried Tomatoes
This is dehydrated the first day and eaten warm, but the flavors blend together when refrigerated for a couple days, and get even better.
- 3 Zucchini
- 10 Sun-dried tomato halves, Soaked
- 15-20 Fresh basil leaves, Depends on if large or small
- 1/4 C. Olive oil, Reserve 2 tablespoons
- 2 t. Garlic
- 1 t. Raw agave
- 1/2 t. Celtic sea salt and a few turns of fresh pepper
- 1 1/3 Raw cashews, Soaked at least 2 hours
- 3/4 t. Nutritional yeast
- 1/2 C. + 2-3 T. Water
- For Cheese: Use Vita Mix or blender to blend soaked and drained cashews with nutritional yeast, a dash salt and about 3 T. good water, depending on how long they soaked. Add a little more water, if necessary. Blend until smooth. (This will take longer with a blender and you have to stop periodically so the cashews don't get too warm).
- For Sauce: Add tomatoes, basil leaves, 1/4 C. olive oil, garlic, agave, salt, fresh ground pepper, and about 1/2 C. good water (depending on how much soak water you used) to a Food Processor, not a blender, and process for about a minute.
- For Noodles: Slice zucchini thinly, the long way if possible, to create floppy slices. A mandolin or food grater works well, but with patience, I have done it with a knive.
- Assemble lasagna in 6 x 9 inch glass casserole dish. Start with 1 T. olive oil on bottom, then layer sliced zucchini with cheese and herbs, with sliced zucchini and sauce (if you put both cheese and sauce on one layer, it gets too wet). Finish with thick topping of sauce and a nice design of the cheese (squirt out of the corner of a baggie).
- Dehydrate at 145 degrees for 1 hour, then drop temperature to 105 degrees for another 1-2 hours. Finish with 1 T. of olive oil before serving or near the end of dehydrating.