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How to #testkitchen: Living Lasagna

Today in the #testkitchen is a recipe for Living Lasagna

Welcome to #testkitchen – where I find random recipes on the web worth working on 🙂 Customizing other recipes helps you to learn how to make your own to fit your nutritional needs.  

ProTip: 

First with flavor, technique later

Things can fall apart (literally) when you start to adjust the techniques of a recipe. So start with seasoning, it’s much easier to recover in case something goes wrong.  After you make it a few times adjust the texture to your liking. 

Be sure to let us know how your dish turns out! Join the Live Tribe on Facebook to join the conversation and follow me on Instagram for food-spiration.

 

Living Lasagna

Description

This lasagna has multiple layers and a rich flavor that will tantalize your taste buds.
A must try for everyone!
Ingredients

At a glance

Entrées & Main Dishes

Makes

4-6 people

Tomato Sauce
2 cups sun dried tomatoes soaked for 6 hrs.
7 roma tomatoes
4 garlic gloves
1/2 tsp. salt
1 tbs. red or yellow onion
3 tbs. extra virgin olive oil
2 tbs. lemon juice
2 tsp. dried basil
1-2 tsp. dried oregano
1/2 tsp. dried thyme
1 tbs. agave nectar or 3 pitted dates

Mushroom layer
3-4 cups mushrooms (sliced)
3 tbs. or more of raw soy sauce or 1 tbs. miso and 2 tbs. water
2 tbs. olive oil

Noodle sheets & marinated veggies
4 zucchini

1/2 small onion sliced really thin
1 red bell pepper sliced really thin
1 yellow bell pepper sliced really thin
2 tbs. olive oil
2 tbs. lemon juice

Herb Ricotta Cheeze
1 cup raw cashews
1/2 cup mac nuts
2 tbs. pine nuts
1/2 tsp. salt
2 tbs. lemon juice
1 tsp. fresh basil, dill, oregano, parsley, etc..
1 cup and 2 tbs. of water, or less

1 cup spinach
1/2 cup chopped drained raw olives
1/2 cup fresh basil

Methods/steps

How to tomato sauce: Blend everything together till smooth. Set aside.

How to mushrooms: Marinate mushrooms in the soy sauce for 2 hours. Drain and set aside.

How to noodle sheets and marinated veggies
: Cut the zucchini on a mandolin into into wide, paper-thin slices. Set aside. Combine the onion and the bell pepper in a bowl with the oil, lemon juice and salt and let marinate for 16hrs in the fridge.

How to cheeze: Combine everything in a food processor and process till smooth. Add more water to give it a ricotta cheeze consistency, add less water if too watery. When smooth, put into a glass bowl, cover it with a moist terry cloth towel and set it out for 6 hrs. at room temp. After 6 hrs. keep it refrigerated till ready to use.

Making the lasagna:
Put thin slices of the zucchini on the bottom of a glass lasagna pan. Top this layer with a thin layer of the ricotta cheeze, top the cheeze layer with a layer of mushrooms, then again the zucchini, top that layer with the tomato sauce, top the tomato sauce layer with a layer of the sliced onions, red and yellow peppers, top that with a layer of more zucchini slices, layer on top of that with more ricotta cheese, then top it with a layer of the spinach leaves, top that with mushrooms, and then some marinated sliced onions, red and yellow peppers, then again with the zucchini and then top the whole thing with the tomato sauce and garnish the top with chopped olives and fresh basil leaves. Now, cover (plastic wrap) the lasagna and place it into the fridge to set up, about 3-5 hours.

That’s it! It looks kinda hard, but if you break it down, it’s really easy. You and your family are worth it! Make it once or twice a week. Add marinated eggplant as one of the layers, or your favorite veggie. You can cut a piece and put it into the dehydrator so it will get warm and then serve it. Raw food doesn’t have to be served cold. Enjoy!

Additional Tips

 

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