A recipe to convert your friends with!

This is possibly one of my all time favorite raw food recipes. I love it because of the complex flavors and because it doesn’t require a dehydrator (I don’t have one). It’s great to convert friends or serve to non-raw friends when you want to show them something a little more fancy than a salad. It’s the famous raw lasagne from Pure Food and Wine. This recipe does require a bit of preparation, but it’s more than worth it! 

There are a few components to this dish. First there are three sauces you make to assemble the lasagne with. First the tomato sauce, then the “ricotta” and finally the pesto. Then you assemble it together with thin slices of zucchini as the noodles, and slices of fresh tomato for more flavor. 

The recipe is from Raw Food, Real World

For the ricotta:

  • 2 cups raw pine nuts, soaked for 1 hour or more. (while the original recipe calls for pine nuts, they have become very expensive these days. I noticed that at Pure on their menu they no longer call it a pine nut ricotta, but instead a macadamia nut and pumpkin seed ricotta. So I substituted those nuts instead)
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 6 tablespoons filtered water

Place the soaked nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until everything is combined. Then gradually add in the water and process until the texture becomes fluffy, like ricotta. 

For the tomato sauce: 

  • 2 cups sun dried tomatoes, soaked for 2 hours or more. (try to find dried tomatoes, not the ones packed in oil)
  • 1 small to medium tomato, diced
  • 2 tablespoons lemon juice
  • 1/4 small onion chopped
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon plus 1 teaspoon agave nectar
  • 2 teaspoons sea salt
  • Pinch of hot pepper flakes

Squeeze and drain as much of the water out of the soaked sun-dried tomatoes as you can. Add all the ingredients to a high speed blender and blend until smooth.

For the pesto:

  • 2 cups packed basil leaves
  • 1/2 cup pistachios
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • Pinch of freshly ground black pepper
  • (I also added a clove of garlic to this)

Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky. 

To assemble the lasagne:

  • 3 medium zucchini, ends trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon fresh thyme
  • Pinch of sea salt
  • Pinch of freshly ground black pepper
  • 3 medium tomatoes, cut in half and then sliced

Cut the zucchini in half (or into 3-inch lengths). Using a mandoline or vegetable peeler, cut the zucchini lengthwise into very thin slices. The in a medium bowl, toss the zucchini slices with the olive oil, oregano, thyme, salt and pepper. 

I like to assemble the lasagne one portion at a time on the plate (it looks fancier this way). But if you want you could assemble it all in a baking dish like a traditional lasagne.

Place about 3 zucchini slices, slightly overlapping, on the center of the plate to make a square. Spread tomato sauce over the zucchini, top with small dollops of ricotta mixture, pesto and a few small tomato slices. Repeat twice more.

You can keep the left over sauces in the fridge for a few days, and plate up more lasagne when you want it. 

This dish is great because it has an amazing depth of flavors, and it’s to rich and comforting, yet totally raw! I devoured the whole thing!