Rawfood Lasagna
| 4 Servings | |
| Pasta Squares | |
| 1 large | zucchini |
| 1 large | yellow squash |
| 2 handfuls | baby spinach |
| 1 bunch | basil |
| Tomato Sauce | |
| 90 g | sundried tomatoes |
| 10 | cherry tomatoes |
| 1 | garlic clove |
| 3 tbsp | olive oil |
| basil | |
| salt | |
| black pepper, ground | |
| Walnut Cream | |
| 150 g | walnuts, placed in water for about 30 minutes |
| 2 tbsp | fresh basil, chopped |
| 1 tbsp | fresh oregano, chopped |
| 2 tbsp | olive oil |
| 1 tbsp | lemon juice |
| splash | water |
| salt | |
| pepper | |
| Pine Nut Ricotta | |
| 170 g | pine nuts |
| 2 tbsp | olive oil |
| 3 tbsp | lemon juice |
| 2 tsp | nutritional yeast |
| splash | water |
This raw food recipe is unbeatable. The wonderful sauces in this dish make a combination of flavors that is out of this world.
1
Blend all the ingredients for the tomato sauce using a hand blender.
2
Make the walnut crème and pine nut ricotta respectively by blending all the ingredients, adding a little water at a time until the consistency is creamy.
3
Slice the squash and zucchini into thin slices using a vegetable peeler, to make the »pasta«. Divide them into portions: for best results, you should assemble this lasagna in portion-sized pieces. Pick out the largest leaves from the basil and spinach.
4
Alternate zucchini, squash, spinach, and basil with the pine nut ricotta, the walnut crème and the tomato sauce. It's a little bit tricky, and takes a bit of time to make it look nice, but it's well worth it in the end!