Tuesday, July 21, 2009


This raw lasagne recipe is much easier than the one I previously posted. Click here to see previous post. There is no dehydrating and takes only about half an hour to prepare. It's fast becoming one of my favourite raw meals that is quick and easy. This was one of the delightful recipes passed on by Perth raw food teacher Kate Quinn at her raw food class. Kate's blog is called Raw & Vegan. I have slightly altered the recipe and remember to halve if preparing for 2.



3 large zucchinis
fresh oregano, thyme, basil
olive oil
sea salt

Using a potato peeler, peel long strips until you reach the core. Discard the core. Make the strips as wide as possible. Pull leaves off herbs and squash between fingers. Toss into a bowl with zucchini, dash of olive oil and a sprinkle of sea salt.

2 cups soaked cashews
juice of 2 lemons
3 cloves garlic
black pepper
pinch sea salt
nutritional yeast flakes (to taste)

Blend all ingredients until smooth. You may need to add water. Add more lemon or yeast to taste.

Half a small onion
Juice of 1 lemon
2 cups
semi-dried tomatoes
1 T olive oil
2 T agave syrup
pinch salt
enough water to give smooth consistent

Blend altogether.


Place a layer of zucchini pasta, making sure to overlap pieces. Spread some pasta sauce, and top with chopped tomato pieces. Place another layer of pasta, sauce and fresh tomato. Top with a layer of pasta. Spread cheese as a top layer.

Garnish with a drizzle olive oil, fresh ground black pepper and some squashed herbs.

NOTE: Make spaghetti by spiralizing the zucchini instead of slicing it. Toss through sauce and herbs and serve with a dollop of cashew cheese.


Make spaghetti by spiralizing the zucchini (using a spiralizer) instead of peeling it. Toss through the pasta sauce with fresh herbs, serve with a spoonful of extra sauce (if desired) and a dollop of cashew cheese.

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