THE
WIFESMITH

Lasagna in the Raw

Weekly Raw Recipe…

Adapted from Raw Food: A Complete Guide for Every Meal of the Day

5 mushrooms of your choice, thinly sliced

1 tablespoon olive oil

1 1/2 tablespoon tamari

2 zucchini, peeled

1/2 package spinach

6 tablespoons (about 1/2 cup) marinara sauce (recipe follows)

1-2 avocados, sliced

1. Marinate the mushrooms in the olive oil and tamari for 10 minutes. Remove the excess liquid with a paper towel.

2. Thinly slice the zucchini, making long noodle shapes using a potato peeler or a knife.

3. Put the spinach and a little water in a food processor, and pulse until it becomes a sauce. Put the sauce in a bowl.

4. Cover the bottom of a rectangular baking dish with 2 tablespoons marinara sauce, and put about a third of the zucchini slices on top of the sauce.

5. Add 2 tablespoons of the marinara sauce and half of the mushrooms, gently pressing the ingredients down as you go.

6. Add a third of the zucchini again, half of the avocado slices, and half of the spinach sauce.

7. Add the last third of the zucchini, and 2 tablespoons of the marinara sauce. Add the rest of the spinach sauce and avocado. Put the last layer of mushrooms on the top of the lasagna.

Marinara Sauce

1 tomato

3 sun dried tomatoes

1/4 red bellpepper

1 teaspoon olive oil

1/2 tablespoon fresh basil, or 1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt, garlic, cayenne pepper to taste

Put all ingredients in a food processor and blend. This sauce lasts for 3 days in the fridge.

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