We just made this delicious Raw Lasagna as one of the dishes for a recent Nutrition 101 Session.

It was definitely a hit, everyone LOVED it!  After posting a picture on Facebook, we've had numerous requests for the recipe.  So, here you go.  Enjoy!

Nut Cheese

2 cups       macadamias, soaked 4 hours

1 cup        pine nuts

2 tbsp       lemon juice

2 tbsp       nutritional yeast

1              yellow pepper

2 tbsp       fresh parsley

1 tbsp       fresh thyme

1/2 tsp      salt

1/2 cup     water as needed

• Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.

Walnut Meat Layer

1/2 cup   walnuts, soaked 1 hour or more

1 cup      sun-dried tomatoes, soaked for 1 hour or more

1 tbsp    dark/brown miso

2 tsp      dried oregano

2 tsp      dried sage

1 tbsp    tamari

1/2 tsp   cayenne pepper

2 tbsp     olive oil

• Grind all ingredients in a food processor, leaving the mixture slightly chunky.

Tomato Sauce

1 1/2 cups sun-dried tomatoes, soaked 2 hours or more

2              soft dates

2 cups       tomato, seeded and chopped

1 tbsp       dried oregano

1/3 cup     olive oil

2 tbsp       lemon juice

2 cloves     garlic

• Process in a food processor until smooth.

Green Pesto

2 cups    tightly packed basil leaves

3/4 cup   pine nuts or walnuts

1/2 cup   olive oil

1/2 tsp   salt

1 clove   garlic

1 tbsp       lemon juice

• Process all ingredients, leaving plenty of chunkiness!

Spinach Layer

6 cups       torn spinach

5 tbsp       dried oregano

3 tbsp       olive oil

Pinch of salt

• Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential.

Zucchini Layers

5 medium zucchini, cut into 1/4" thick lengthwise strips and marinated in 1/2 teaspoon of salt and 3 tablespoons olive oil for 10 minutes.
Pinch of black pepper.

Directions:

• Prepare each of the ingredients individually and set aside.
• Line the base of your dish with a layer of the zucchini strips that slightly overlap.
• On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top.
• Finish this with another layer of slightly overlapping zucchini strips.
• Repeat step 2 but, before adding the final layer of zucchini, take your wilted spinach and create an additional layer with that.
• Place the whole dish in the fridge for several hours to firm it all up slightly which will make it easier to cut into portions.
• Garnish individual portions with black pepper and a sprig of basil.
• Serves 9 large portions.