Page 14 - Jan Feb 2015

Raw Lasagna
by Audrey Fontaine, Holistic Health Counselor
Vegan and Gluten Free
I made this raw lasagna for a potluck recently and it was a big hit.
INGREDIENTS
3 Large, evenly shaped Zucchini 1 head Cauliflower
1 bunch Broccoli
1 Red Bell Pepper
2 Tablespoons fresh Lemon juice 3 Tablespoons Olive Oil
1⁄2 Teaspoon Himalayan Sea Salt 1⁄4 Teaspoon Ground Pepper
1 bunch Basil
1 recipe Sun Dried Tomato Marinara 1 recipe Macadamia Nut “Cheez”
PREPARATION
Using just the tops of the cauliflower and
broccoli, chop into small pieces (reserve
the stalks for another recipe). Chop the bell
pepper into small pieces, and marinate these
3 vegetables in the olive oil, lemon juice, salt
and pepper for 3-hours or longer. Drain and discard the liquid after the marinating process is complete.
Peel the zucchini and cut off both ends. Using a mandolin, slice the zucchini thinly into long lasagna noodle strips. You may wish to dehydrate these for a couple of hours at 115 degrees to remove some of the water and achieve a more chewy consistency (optional).
TO ASSEMBLES LASAGNA
In an oblong pan, use a spatula to spread a thin layer of the marinara sauce, followed by a layer of zucchini noodles. Spread a layer of the macadamia cheez, then spoon a layer of the marinated vegetables. Add another layer of zucchini noodles, then spread a layer of marinara sauce, putting some basil leaves on top, followed by another layer of zucchini noodles. Continue with the cheez, vegetables, zucchini, sauce and basil layering until all of the ingredients are used up, ending with a layer of zucchini topped with cheez.
You can serve the lasagna immediately. If you have not dehydrated the zucchini noodles before assembling and have let the lasagna sit for a period of time, there may be some weeping of liquid from the zucchini. This should be carefully removed by gently tilting the pan and spooning the liquid from a corner, which can then be discarded.
14 The Wave www.thewaveholisticjournal.com