Hot Raw Lasagne
Author:
Ingredients
- 2 Large Courgettes (Zucchinis)
- 2 Red Roma Tomatoes
- Extra Virgin Olive Oil
- Pinch of Himalayan Salt[br][br]
- 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)[br][br]
- 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[br][br]
- 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
- Slice each courgette (zucchini) into 9 equal parts (9 slices per portion).
- Dress the slices in groups of three with olive oil and a pinch of salt to create each lasagne sheet.
- Cut tomatoes into slices (2 slices per portion).
- 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.
- Put another lasagne sheet on top and repeat the process to create the second layer.
- Put a final lasagne sheet on top and decorate it with some cherry tomatoes and basil. Green basil olive oil to decorate the plate.
- For the second plate, simply repeat this process. Serve and enjoy![br][br]
Marinara Sauce
- Place all ingredients in a blender or food processor and blitz until chunky.[br][br]
Ricotta Cheese
- Place all ingredients in a blender or food processor and blitz, slowly adding water until creamy.[br][br]
Basil Pesto
- Place all ingredients in a blender or food processor and blitz until creamy.
Notes
Serve with organic Sardinian Olianas rosato (rosé) wine.
If you want to take your raw food journey to a more advanced level, consider our Raw Vegan Culinary Course.