Hey :D

It's lasagne night at Home Group this week. And so I'd thought I'd make a raw one. I've still got a recipe that I got ages ago, I remember it being quite strong and filling. Made it about a year ago now. I'm just wondering if any of you have made one for your non-raw friends and how that went down. And if there is any tips or modifications I should make? Any good recipes you can share? I haven't really done a raw thing like this for this group of friends yet, so I'm a bit nervous. But I had the best chat with one of the girls in the group today, and she's really interested and has been reading about raw food from Serene Allison...how cool is that? She really wants me to make the lasagne! It's about time I showed them that I eat more that salad

best lasagne ive ever had ,cooked or whatever was from brian au at parawdise in san franscisco.

ive heard matt samuelson does it even better..

lots of recipies on the net. elaina love is a raw lasagne witch too! lol!

I ended up making more like a layered salad, without the nut cheese and tomato sauce, but I did marinate the mushrooms (yummo!)...just incase the flavours were too strong for my friends. Wanted to ease them in slowly and I was running out of time. And couldn't handle a failure last night. I whizzed up cashews and fresh basil to scatter on top. It looked really yummy! And most loved it!! YAY! One of my friends said he was surprised I didn't make a raw lasagna So yeah, I should have made it hey. They are starting to expect these things and it's cool.

Here's the recipe for the lasagna, but I'll put it in the recipe section too. Can also be found on www.rawguru.com. Thanks raw guru!! Oh and I think you may want to halve this recipe, it can be quite filling and won't last too long.

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

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

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

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

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

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

How to: 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.

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

How to: 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.

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

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!