Here’s the recipe for the RAWsagna I made for Andrew Zimmern on the Travel Channel. It’s adapted from the recipe in my uncookbook Ani’s Raw Food Kitchen.
This raw food RAWzagna is made by layering an herbed crust, tangy marinara, delicious cheeze (I spell my vegan raw food cheezes with a Z for dairy free), and fresh fillings. And…just like cooked lasagna, this raw food version tastes even better the next day.
Make sure to slice your zucchini ‘pasta’ as thinly as possible so your lasagna is really delicate.
RAWZAGNA
makes 1 baking dish, about 6-8 servings
CRUST (optional)
- 1 cup sunflower, powder
- 3/4 cup flax, powder
- 1/4 cup olive oil
- 1.25 oz water
- 1/4 teaspoon salt
- 1 teaspoon oregano
- 1 clove garlic
To make your CRUST, place all all ingredients in a mixing bowl. Mix well. Press onto bottom of your pan.
MARINARA
- 3.75 cups cherry tomatoes
- 3 medjool dates, pitted
- 2.5 teaspoon oregano, dried
- 1.25 teaspoon rosemary, fresh
- 2.5 Tablespoon lemon juice
- .8 cup olive oil
- 5 teaspoons salt
To make your MARINARA, place all ingredients into your blender. Blend to mix well.
ITALIAN CHEEZE
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 cup sunflower seeds
- 5 oz water
- 2T lemon juice
To make your ITALIAN CHEEZE, place garlic and salt into your food processor and process. Next, add sunflower seeds and process. Lastly, add water and lemon juice, process.
FILLINGS
- .25lb Olives, pit, chop
- 2 lbs Squash, slice on mandoline thinly
- 1 lb Tomatoes, slice 1/8 in thick
- .25 large Onion
- .5lb Sundried tomatoes, slice
- 1 T dry thyme
- 3 T oregano
To assemble your RAWzagna, you’ll be repeating your layers twice. Begin by spreading half your squash onto crust. Then top with about 2 cups of Marinara sauce, and then half your fillings in layers. Gently press down on RAWzagna before you start your 2nd layer. For the final layer, top using olives and the herbs last.
Will keep for several days in your fridge.
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