About the Recipe
A beautiful raw vegan take on a traditional favorite
Ingredients
"Meat"
1 large head of cauliflower with all stalks removed
1/2 a cup of walnuts
1/4 cup of soaked pumpkin seeds
1 small chopped red onion
Kernels of one raw corn cob
2 cloves of garlic
1/2 tsp of dried oregano
1/2 tsp of dried thyme
1/2 tsp of dried parsley
1 chopped red pepper
4 dehydrated tomatoes
1 tbs of raw tahini
4 tbs of coconut aminos
"Cheese" sauce
1/2 cup of soaked cashews
1/4 cup of soaked pumpkin seeds
The juice of one lime
1/4 - 1/2 a cup of water
"Pasta"sheets
2 large egg plants thinly sliced
Garnish
2 tsp of fresh dill and 1/2 tsp of smoked paparika
Preparation
Step 1 Put the sliced zucchini into a dehydrator and dehydrate for 1 hour.
Step 2 Make the lasagna "meat" by all of the ingredients into a food processor and pulse until combined but chunky in consistancy.
Step 3 Make "cheese" sauce by putting all the sauce ingredients into a bullet blender (adding 1/4 cup of water initailly only adding more if needed)
Step 4 Assemble the two lasangas one at a time by laying 2-3 of the zucchini slices side by side for each lasagne, then spoon the "meat" on top of the zucchni slices evenly about 1/2 an inch thick, folowed by the "cheese" sauce.
Step 5 Add a second layer of sliced zucchini on top of the sauce, then another layer of 'meat', then another layer of zucchini sheets and topped with one final layer of "cheese" sauce to finish.
Step 6 Place the two assembled lasagnas onto dehydrator sheets and dehydrate for another hour.
Step 7 Remove the lasagnas from the dehydrator, put on to serving plates and garnish.
Step 8 Serve and enjoy.
Chef's Tips
For this recipe you will need a dehydrator, a food processor and also a bullet blender or high powered blender.
I prefer ths recipe dehydrated as directed but it could also be enjoyed not dehydrated if prefered.
I also like to serve this recipe with a large simple green salad.
A mandolin is preferable to slice the eggplant, but it can also be done with a knife