Lasagna

lasagna 2When I held a taste-testing party to see how people liked the recipes in this book, I made this along with 40 other dishes…and this one was the hit of the party!  Don’t let the list of ingredients intimidate you. The “mini-recipes” that make up the dish will all whip up quickly in your food processor, and if needed, can be prepared in advance. (A.C.)

Noodles
6-8 zucchini, depending on the size
½ cup olive oil
¼ cup apple cider vinegar
2 Tbs honey
2 Tbs Bragg Liquid Aminos

Ricotta
1 cup macadamia nuts
1 cup almonds
½ lemon, juiced
¼ cup orange juice
1/4 cup water

Marinara Sauce
2 ½ cups tomatoes
12 sundried tomatoes, soaked
3 dates, pitted and soaked
¼ cup olive oil
4 cloves garlic
2 Tbs parsley
1/8 tsp cayenne
1 tsp sea salt

Summer Tomato Sauce
4 tomatoes
1 ½ cups basil
11/2 cloves garlic
2 Tbs pine nuts
6 Tbs olive oil
Herbamare seasoning salt
1 cup macadamia nuts
1 cup cashews
1 ½ Tbs lemon juice
2 Tbs Bragg Liquid Aminos
½ cup water
 
For Noodles

  1. In a spiral slicer, mandolin, or food processor with slicing blade, slice the zucchini into thin round slices. Soak these slices in the oil, honey, vinegar and Bragg Liquid Aminos for at least 1 hour.

For Ricotta Cheese

  1. In a food processor add the ricotta cheese ingredients and blend well until smooth.

For Marinara Sauce

  1. In a food processor add the marinara sauce ingredients and blend until smooth.

For Mozzarella Cheese

  1. In a food processor blend the mozzarella cheese ingredients until smooth. (You can dehydrate this cheese first and use it in the lasagna for a different and delicious taste, but it’s not necessary.)

For Summer Tomato Sauce

  1. In a food processor add the summer tomato sauce ingredients and blend until smooth.

TO ASSEMBLE:

  1. Drain the zucchini. On the bottom of a lasagna pan, lay one-third of the zucchini slices flat, just overlapping one another until the entire bottom of the pan is covered.
  2. Pour the ricotta cheese over the zucchini and spread evenly over the entire length of the pan.
  3. On top of the ricotta, place another layer of zucchini in the same manner as the bottom layer.
  4. Pour the marinara sauce over the previous layer of zucchini and spread evenly over the entire length of the pan.
  5. Pour the mozzarella cheese over the marinara sauce and spread as best as possible.
  6. On top of the mozzarella, place another layer of zucchini in the same manner as the bottom layer.
  7. Pour the summer tomato sauce over the previous layer of zucchini and spread over the entire length of the pan.
  8. Place the lasagna pan in a dehydrator for 18-24 hours, or until desired texture is achieved.

Note: If you want to use just the marinara sauce and omit the summer tomato sauce, that’s fine.  Just double the marinara sauce recipe. 

From Living on Live Food, by Alissa Cohen

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