The Best Ever Raw Lasagna

The Best Ever Raw Lasagna

    Raw Lasagna

    Number of servings: 6


    For the "noodles":

    • 4 large zucchini or yellow squash
    • 6 large tomatoes

    The tomato sauce:

    • 2 cups sundried tomatoes
    • 2 medium tomatoes
    • ¼ cup olive oil (use extra virgin olive oil)
    • 2 cloves garlic
    • 1 tsp salt or to taste
    • 1 tsp basil 
    • ½ tsp crushed red pepper
    • black pepper, to taste

    The pesto:
    • 5 cups basil leaves, tightly packed
    • 1 cup raw walnuts
    • 3 cloves of garlic
    • ½ cup olive oil 
    • juice and zest of 1 lemon
    • 2 tsp salt
    The nut ricotta
    • 2 cups raw macadamias, soaked at least 6 hours, drained and rinsed
    • ½ cup water
    • ¼ cup flat leaf parsley, finely chopped
    • juice of 1 lemon
    • 1 tsp dry mustard
    • salt, to taste


    First, prepare your “noodles” by shaving thin strips from your zucchini or yellow squash. You can do this with a sharp knife and a steady hand or with a large vegetable peeler. Peel the squash first and peel until you reach the seeds – if your squash have relatively few seeds, however, you can use the entire squash. Slice the tomatoes thinly and lay the squash and tomato slices on paper towels to allow excess moisture to drain while you prepare the other parts of the dish.
    The next step is to make your tomato sauce; this part is easy. Just add all of the ingredients to a blender or food processor and pulse until it reaches your desired consistency. Taste and add seasonings, if desired.
    Now you can make the pesto. Again, this is the easy part. Add your ingredients to the food processor and blend until smooth, but not too smooth. Season as needed.
    Next is the nut ricotta. Add all of the ingredients to your food processor except for the parsley. Blend until the ingredients are thoroughly combined and have taken on a fluffy, ricotta-like texture. Season as needed and stir in the chopped parsley and set aside.
    You’re finally ready to put it all together now. Lay out 6 plates and lay 3 slices of zucchini or yellow squash on each to make the bottom layer on each plate. Spread a little tomato sauce over each, followed by another layer of sliced zucchini or yellow squash, then two slices of tomato. Add another layer of zucchini, then a thin layer of pesto, followed by another two tomato slices. Garnish each plate with a few basil leaves and a drizzle of olive oil and serve.

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