Raw Zucchini Lasagna

Raw Zucchini Lasagna
 
This is a very delicious and easy raw dish. I suggest making it a day in advance to allow it to set and seal in the flavors. Use a 8 X 8 casserole dish with lid to serve 1 to 2 people.
Author:
Recipe type: Main
Ingredients
  • 5-6 Large Zucchinis Peeled and Sliced thin long ways
  • 2 to 3 Cups sliced Portabellas or Baby Bella’s Mushrooms
  • 2 Cups Filtered Water
  • Juice of 1 lemon
  • ¼ Cup of Olive Oil
  • 1c Raw Goat Cheese or regular goat cheese if unable to get unpasteurized
  • 2T Chopped Fresh Flat Leaf Parsley
  • 1T Chopped Fresh Oregano
  • 1T Chopped Fresh Basil
  • 3 Cups Raw Marinara Sauce (see marinara sauce recipe)
  • Add chopped tomatoes and fresh sliced basil for garnish.
  • Cheesecloth
Instructions
  1. Thinly slice the zucchini the long way. This can be done by hand or with a mandolin. Marinate for 1-2 hours in a mixture of olive oil, water and lemon juice along with the sliced mushrooms. This will help the zucchini to be more flexible. You will need enough slices to completely cover the bottom of the pan two times (you can marinate longer if you want). Place a double layer of cheesecloth in the pan, with at least 6 inches of cheesecloth hanging out on all sides.
  2. When Ready to assemble lasagna, in a small bowl, combine cheese, parsley, oregano, basil and pinch of celtic salt. Allow these ingredients to warm to room temperature, then stir well until smooth and easy to spread.
  3. Assemble the lasagna:
  4. STEP ONE: Don't forget to lay the cheesecloth down first, it is very important. Pat dry the marinated zucchini slices then lay slices of Zucchini so that they are overlapping each on the bottom of pan. Cover bottom.
  5. STEP TWO: Spread a thin layer of the cheese. I drop spoonfuls around and carefully spread while holding down on the zucchini with my other hand till bottom layer is covered.
  6. STEP THREE: Spread out a layer of mushrooms over the cheese spread.
  7. STEP FOUR: Pour a layer of the marinara sauce and spread over till completely covered.
  8. Repeat the steps two more times or more if desired.
  9. Zucchini slices
  10. Cheese spread
  11. Mushrooms
  12. Marinara sauce
  13. Stop with the remaining marinara- you can also add some chopped tomato and sliced fresh basil to the top to make it look real pretty!
  14. Then pull up on the cheesecloth to tighten it up and then cover tightly with plastic wrap and refrigerate.
  15. Serving the lasagne:
  16. The vegetables and marinara sauce will have released a lot of liquid overnight in the refrigerator.
  17. Using the ends of the cheesecloth, carefully lift out the lasagna (it may take 2 people). Drain the lasagna for a few moments (hold it up and allow to drip, pat the bottom of the cheesecloth on top of a towel or paper towel)
  18. After draining the lasagna and draining and drying the the pan, put the lasagna back into the pan.
  19. Slice and Serve

 

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