When we think of lasagna what comes to mind? Layers of white-flour based pasta noodles sandwiching several different kinds of melted, heated dairy cheese, with some red sauce and most typically some kind of meat.
So in other words, the worst Beauty Food Pairing combination you can imagine- refined starch (basically sugar), dairy and animal protein!
This recipe is going to change the way you view lasagna forever. I am a huge marinara fan, so I think the sauce is really important, as is the fact that the “cheese” should be satisfying and delish.
My clients love this raw lasagna and I think you will too! I don’t like it eating it super cold out of the fridge, so you can warm it in your oven at the lowest temperature with the door cracked open, or in your dehydrator for about 45 minutes before eating it.
Don’t cook it- so it does maintain its raw qualities. After mastering this recipe, check out is the Cauliflower Soup recipe, the perfect appetizer or hunger curb until dinner is reader.
- 8 yellow organic zucchini squashes
- -1/2 cup lemon juice-½ tsp
- Celtic or Himalayan sea salt
- 1 Tbs. Italian seasoning
- Marinara Sauce:
- 3 large organic tomatoes
- 3 ½ cups sundried tomatoes (if you purchase the ones that are dried you will have to soak for an hour or so)
- ½ cup white onion chopped
- 2 medium garlic cloves
- ¾ tsp Celtic or Himalayan sea salt
- ½ cup fresh basil, chopped
- Ricotta Cheese:
- 2 cups pine nuts
- 2 Tbs. lemon juice
- 2 Tbs. Braggs Liquid Amino Acids
- ½ cup water
- 1 medium garlic clove
- Parmesan Cheese:
- 1 cup walnuts
- 2 Tbs. nutritional yeast
- 1 tsp. Italian seasoning-½ tsp. Celtic or Himalayan sea salt
- Pre-prep: Soak the pinenuts and walnuts in water for 4-6 hours, and drain and rinse well. If you can do this the day before and let the nuts dry out in the fridge, that would be ideal for the recipes. You do not want soggy walnuts to make the parmesan cheese!
- Slice the yellow squash very thinly with a sharp knife. If you happen to have a mandolin, you could certainly use that, but it is completely not necessary. Be careful with your little fingers!
- Add the squash strips to a large bowl, and add in the lemon juice, salt and Italian seasoning. Be sure to use yourhands to push the ingredients throughout the squash, so that every part of the squash is marinating in the mixture. The lemon will “cook” the squash, and helps soften it up to have the consistency more like pasta noodles. Set this to the side. Ideally youwould let the squash marinate on its own for at least 4-6 hours before you serve the lasagna. Be sure to mix it up with your hands every few hours.
- Create the marinara sauce in the blender by placing the tomatoes in the blender first, and blending them with the onion, sea salt, fresh basil and garlic. Add the sundried tomatoes last, and after you have blended the rest of the ingredients, since they are of a harder consistency. They will give the sauce a nice thick consistency.
- Make the ricotta cheese in the blender by first adding the lemon juice, water and Braggs Liquid Amino Acids, then the garlic cloves and lastly the pine nuts. Yummy! Don’t eat too much when you are scooping it out of the blender!
- To assemble, take a clean 9 x 13 inch pie tray, and start layering the strips of marinated squash, alternating with the marinara sauce and the ricotta cheese. Keep going until you use up all the material.
- Garnish the top of the lasagna with the parmesan cheese, and some fresh basil leaves.
- Stick in the oven (which is always slightly warm), without turning it on, for at least one hour before serving. This is really amazing when it has that slightly warm temperature running through it-you don’t want it to be super cold pulled right out of the fridge. Enjoy with loved ones!