With the cold weather all over the country — even here in Tampa – I have been desiring warmer dishes. This is when my dehydrator really comes in handy.
I have made this Green Lasagna in many variations: Fully raw with a “raw-cotta” cheese made with macadamias, lemon and pinenuts; Same vegan version, but baked in a low temperature oven; and vegetarian-style with store-bought ricotta and tomato sauce. The most important element is the zucchini, which is used INSTEAD of any kind of grain noodle, making this a much easier dish to digest and with superior food combining
Also make sure to chop up your favorite greens, like spinach, parsley, basil, arugula, kale or chard and add a few layers of these to get a fabulous servings of nutrient-rich greens!
Step 1 – Peel 2-3 medium to large zucchini and slice thinly with a knife or mandolin.
Step 2 -Drizzle some grapeseed or olive oil on the bottom of a baking dish.
Step 3 – Spread a thin layer of Sweet Tomato Marinara (recipe below)
Step 4 – Sprinkle some of chopped greens (spinach, parsley, arugula) over the sauce
Step 5 – Place a layer of the zucchini noodles on top
Step 6 – Spoon on a layer of the Raw-cotta (vegan) cheese or ricotta for vegetarian
Step 7 – (Optional) Drizzle some pesto sauce or more oil on top – then
REPEAT all of the steps until you run out of sauce, cheese and noodles.
Place in dehydrator at 105 degrees for 4-5 hours. If you have to leave it longer and don’t want to dry it out, cover with a glass top or plastic wrap/aluminum foil. Top with Nutritional Yeast or Raw-Mezan for a cheezy finish.
Whether you serve this Green Lasagna full raw, raw fusion, vegan or vegetarian, the taste is going to make it a family favorite!
Sweet Tomato Marinara
2 med. tomatoes or 4 roma tomatoes
10 sundried tomatoes – soaked 20 minutes
5 pitted dates soaked
½ cup soak water
1 garlic clove
Optional: 3-4 kalamata olives or 2 tsp. caper berries or small shallot chopped
1 ½ TB. extra virgin olive oil
1-2 tsp. dried Italian herbs or fresh basil
Directions: Pulse all of the ingredients and add more water if needed. Consistency should be thick, yet spreadable.
RAW-COTTA AND RAW-MEZAN CHEESE
1 cup raw macadamias
½ cup pine nuts
1 lemon, juiced
½ cup water
dash Celtic sea salt
OPTIONAL: add Italian herbs
Prep: Soak nuts for 6 hours.
Directions: In food processor or blender, pulse ingredients together- start with juice from ½ lemon and add more to taste. Blend until smooth but a little chunky, consistency similar to ricotta cheese if you prefer. Salt to taste.
Directions: Mix ingredients as above. If you want more flavor, add some garlic powder, chopped parsley or Italian herbs. Using spatula, spread mixture over 2-3 paraflex sheets no thicker than ¼ inch. Dehydrate at 116 degrees for 8 hours. Turn onto screens and dehydrate further until quite dry. Crumble and store in an airtight container. Will keep longer if refrigerated.