Living Lasagna Recipe!

I recently started doing food demos at Nature's Emporium, where I work as a Raw Chef and this was the first recipe that I shared with everyone:

Living Lasagna

makes 12 servings

By Raw Chef Pedja

3 Large Zucchini

2-3 Large Tomatoes

5oz Basil or any combination of baby greens (Spinach, Arugula, Dandelion…)

Red Sauce

1 Large Tomato

1 Cup Sun-dried Tomatoes

1/8 Red Onion

1 Garlic Clove

1 Sprig of Fresh Oregano

¼ cup Raw Apple Cider Vinegar

White Sauce

1.5 Cups Raw Cashews

¼ Cup Fresh Lemon Juice

1 Garlic Clove

¼ Red Onion

1 Sprig of Fresh Oregano

½ tsp Real Sea Salt

Ground “Meat”

3 Cups Soaked Raw Walnuts

1/8 Red Onion

1 Portobello Mushroom

¼ tsp Real Sea Salt

Begin by soaking your walnuts overnight or for at least 6 hours. Rinse them well, and if possible, allow them to dry at room temperature or in a dehydrator at 41C. This will take away the bitterness and help with digestion by removing the enzyme inhibitors. Combine all Ground “Meat” ingredients in a food processor until coarsely chopped (ground meat consistency).

Prepare each of the sauces separately by combining the ingredients in a high speed blender and blending until smooth consistency is reached. When making the White Sauce, after adding all the ingredients to the blender, add just enough water to cover and blend away!

Slice your zucchinis using a mandolin at 1/8” thickness, or alternatively slice manually. Slice your tomatoes thinly as you would for a burger/sandwich and move on to assembly.

To assemble the lasagna, start by layering a single overlapping layer of zucchini at the bottom of a square/rectangle dish. Follow it by spreading your white sauce, the greens and the tomato slices, in that order. Spread most of your tomato sauce (saving ½ cup), and follow it by evenly distributing your Ground “Meat” mixture. Top the lasagna off by two additional layers of overlapping zucchini slices, place a plate on top and in one quick motion, flip the works over onto the plate. Top off the lasagna with the remaining tomato sauce and additionally sprinkle chopped or whole basil leaves on top. Enjoy!

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Due to popular demand, I'll be doing Raw Food demos twice a month, so if you're in the area (Yonge & Mulock in Newmarket, On), feel free to stop by and pick up our monthly newsletter with the calendar of events!