Lasagne Recipe

Ok, so I've received quite a few emails asking for this recipe since putting the photo on my flickr account. I really love this dish, it's great to take to potlucks or give to your non-raw friends and doesn't need any expensive kitchen equipment other than a knife, a chopping board and an inexpensive food processor.  A mandoline would be an advantage, and is also very cheap in terms of kitchen equipment.

Lasagne

Serves 9 large portions.  Can be made in a 33 x 27cm -(or similar size) lasagne dish, or made as individual portions on the plate.

Nut Cheese

2c macadamias
1c pine nuts
2 T lemon juice
2 T nutritional yeast
2 yellow peppers
2T fresh parsley
1T fresh thyme
2t salt  ½c 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 ½c walnuts soaked 1 hour or more
1c sun-dried tomatoes, soaked for 1 hour or more
2T dark/brown miso
2t dried oregano
2t dried sage
5T nama shoyu
½t cayenne pepper
2T olive oil
1T agave nectar
1t sea salt

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

Tomato sauce

1 ½c  sun dried tomatoes
2 soft dates
2 cloves garlic
2c tomato, seeded and chopped
1 ½T dried oregano
2t  salt (depending on how salty your s/d toms are)
1/3c olive oil
2T lemon juice

• Process in a food processor until smooth.

Green pesto

2 c tightly packed basil leaves
¾c pine nuts or walnuts
½c olive oil
1t salt
1 clove garlic
1T lemon juice

• Process all ingredients, leaving plenty of chunkiness!

Spinach Layer

6c torn spinach
5T dried oregano
3T olive oil
2t sea 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.

For the assembly

5 medium courgettes (zucchini), cut lengthwise and marinated in 2T of salt and 3T olive oil for 10 minutes.
Pinch black pepper

Assembly method:

• Line the base of your dish with a layer of the courgette 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 courgette strips.
• Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
• Placing the whole dish in the fridge for several hours will 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.

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Comments

[Becky]

How much lemon juice is in the Nut Cheese layer? It's listed twice: first as 2 Tablespoons and then again as 3 Tablespoons. I can't wait to make this dish!!

Thanks

[Russell James]

Hi Becky,

Thanks for that, I've adjusted the recipe to the correct quantity of 2T now.

[Debra]

Russell, that lasagna looks amazing!! I absolutely love your blog and am always waiting anxiously for your next update. :) Where I am in Canada, macadamia nuts are crazy expensive, would cashews or pine nuts sub okay for them in the nut cheese layer? Or would it make to big of a difference in taste? Thank you so much, your blog is such a raw inspiration! :) Debra

[Russell James]

Hi Debra,

Thanks for your comments.

Cashews and pine nuts would be fine to substitute, don't be afraid to experiment!

Hope that helps.

[Opal]

This looks fabulous! I love the color. I'll try something similar although I'll use something besides nuts. They make me sleepy. :-)