Hot Raw Lasagne
 
 
Raw Vegan Culinary Course
Author:
Ingredients
  • 2 Large Courgettes (Zucchinis)
  • 2 Red Roma Tomatoes
  • Extra Virgin Olive Oil
  • Pinch of Himalayan Salt
Marinara Sauce
  • 1 tsp Agave
  • ⅓ cup Plum Tomato
  • ½ Shallot, chopped
  • ½ TBSP Lemon Juice
  • 2 TBSP Extra Virgin Olive Oil
  • 1 cup Sun Dried Tomatoes (soaked for 1 hour)
  • 1 TBSP Chilly Flakes (or less depending on your taste)
Ricotta Cheese
  • 1 cup Soaked Almonds, peeled
  • 2 TBSP Lemon Juice
  • ½ tsp Himalayan Salt
  • 1 tsp Onion Powder
  • 2 to 3 TBSP Nutritional Yeast
  • Filtered Water
Basil Pesto
  • 1 cup Basil
  • ¼ cup Pine Nuts
  • 1 TBSP Lemon Juice
  • Himalayan Salt and Black Pepper
  • ¼ cup Extra Virgin Olive Oil (or add ice cubes instead to keep your pesto green)
Instructions
  1. Slice each courgette (zucchini) into 9 equal parts (9 slices per portion).
  2. Dress the slices in groups of three with olive oil and a pinch of salt to create each lasagne sheet.
  3. Cut tomatoes into slices (2 slices per portion).
  4. To create the first layer, place one lasagne sheet on a plate. Then, using a piping bag, or a spoon, create dots of marinara sauce, Ricotta cheese and basil pesto on the courgette (zucchini) sheets, adding also a slice of tomato.
  5. Put another lasagne sheet on top and repeat the process to create the second layer.
  6. Put a final lasagne sheet on top and decorate it with some cherry tomatoes and basil. Green basil olive oil to decorate the plate.
  7. For the second plate, simply repeat this process. Serve and enjoy!
Marinara Sauce
  1. Place all ingredients in a blender or food processor and blitz until chunky.
Ricotta Cheese
  1. Place all ingredients in a blender or food processor and blitz, slowly adding water until creamy.
Basil Pesto
  1. Place all ingredients in a blender or food processor and blitz until creamy.
Notes
Serve with organic Sardinian Olianas rosato (rosé) wine.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/hot-raw-lasagne/