Non-dehyrated Lasagna?

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Has anyone tried or got a raw lasagna recipe that doesn't require any dehydration?

Anyne tried Alissa's lasagna recipe but not dehydrating it? I'm sure it would taste alright with the sauceses and cheeses, but id dred to taste how the zuchinni's taste after soaking in all thoses liquids without dehydrating?!

Does anyone have a raw, non-dehyrated lasagna recipe... I REALLY want to eat Lasagna!!!

[Revvell]

Raw Food Real World has a non-dehydrated lasagne. I combined that one with Alissa's. It was sooooo good!

Revvell

[Regen]

I agree with Revell


Here's a link to the recipe:


http://gliving.tv/greenchefs/sarma/Zucchini-Tomato-Lasagna/

[Carmella]

Hi there,

Here's a couple of Lasagna recipes I've found. I usually like to look up different approaches and then come up with my own version... I really like Nomi Shannon's trick about using a cheesecloth. I find that, unless you serve it right away, lasagna tends to create a lot of juice so the cheesecloth allows you to drain it off in a snap.


RawGuru’s Living Lasagna
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 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!

Serves 4-6 people


Nomi Shannon’s Lasagne

This recipe is best made one day in advance.
This works well with a pan that measures 9.5" X 13" X 2"-(3 quarts) which will serve 8-10 but pan size is not important- use any size pan you have

5-6 zucchini
3-4 Cups coarsely chopped Mushrooms (or, thinly slice portobellas or
baby bellas)
6 Cups Spinach, packed, then roughly chopped

"Cheese"
4 Cups Sunflower pate (see recipe below) -made with less garlic, onion and lemon so it is bland. Use water in place of 1/2 of the lemon juice.

Marinara Sauce
To serve 8-16 (Makes a full blender container of sauce)

2-3 cups Sun Dried tomatoes, soaked in water for 2 hours (not oil packed, buy dried sun dried tomatoes)
8-10 fresh Tomatoes
Parsley
onion
garlic
fresh basil
oregano
sea salt
olive oil

If making this marinara sauce to use on zucchini 'pasta' that has been tossed in pesto sauce, this will make more than enough for 8 people as an entrée, and 16 people as a side dish.

For lasagna, a blender full of marinara should be just enough for one large lasagna, but have enough ingredients on hand to make a bit more sauce if you need to.

Cut up and blend the tomatoes in a blender. You should have approximately 3 cups of pureed tomato. Drain the sun dried tomatoes (save the liquid to thin the sauce later if you need to) and add enough of them to the tomato puree until the mixture is quite thick. Add the following to your liking: garlic, onion, a little olive oil, parsley, fresh basil, sea salt, oregano. (Add any other ingredients that you like in a tomato or marinara sauce, cut up olives would be nice.

Preparation:

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.
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.


Assemble the lasagne:
Pat dry the marinated zucchini slices. Fit closely together enough
slices to completely cover the bottom of the pan-Don't forget to lay the
cheesecloth down first, it is important.

Pour over a small amount of the marinara sauce and spread over the
zucchinis (see recipe for Marinara below)

Spread out a layer of mushrooms, (use 1/2 the mushrooms)

Spread a thin layer of pate over the mushrooms (use 1/2 the pate) (it's ok to leave it in evenly spaced blobs it is difficult to spread)

Evenly place half of the chopped spinach over the pate and press firmly into place.


Repeat the steps:
Zucchini slices
1/2 of the remaining marinara sauce
the remaining mushrooms
the remaining pate
the remaining spinach-press in to the pate
The remaining marinara- you can also add some chopped tomato and
slivered basil to the top

Cover tightly with plastic wrap and refrigerate.

Serving the lasagne:
The vegetables and pate will have given off a great deal of liquid
overnight in the refrigerator. Using the ends of the cheesecloth,
carefully lift out the lasagne (it may take 2 people). Drain the lasagne
for a few moments (hold it up and allow to drip or run your hand over
the bottom)-then either place it in a new pan or have someone quickly
pour off the liquid and dry the pan and put the lasagne back in. Slice
and Serve.

[JinxieKat]

I have to add a third kudo's to the Raw Food, Real World Lasagne.. Oooo delish. I all but lived off of it this summer!

Jinx

[star1919]

Thanks Carmella! :D

[levamssg]

Try Alissa's Pesto Lasagna ... pg 423. The directions don't list any dehydrating time.

[Doe]

Here is a very nice set of pics showing the steps of making a non-dehydrated lasagna: http://www.flickr.com/photos/tofu/archives/date-posted/2006/05/25/ The thumbnails are in backward order. The third one from the end in the second row is actually #1, and then move left.

Teri S

[Raw Magwene]

Gabrielle Chavez has a good recipe in her book, I'll see if I can find it. It has an awesome sundried tomato pesto layer that is sooooo good!

[carolg]

Doe,
Loved your picture show. It was fabulous and really, really appreciated the lasagna demo. Everything great via your link above was fabulous to the eyes.


Got a latke recipe of maybe you can pass on or where I can find one. I have to look here too. Thanks.
carolg

[carolg]

Lasange, lasagne, by raw chef Russell James is below....recipe and link too...

ttp://therawchef.blogs.com/russell_james/2007/01/lasagne_recipe.html#more

picture at link too...wow

Lasagne-Chef Russell James
(note: Lasagne - chef russell james who Alissa has worked with)

Serves 9 large portions. Can be made in a 33 x 27cm -(or similar size) lasagne dish, or made as individual portions on the plate.

Nut Cheese

2c macadamias
1c pine nuts
2 T lemon juice
2 T nutritional yeast
2 yellow peppers
2T fresh parsley
1T fresh thyme
2t salt ½c water as needed

Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.
Walnut Meat Layer

1 ½c walnuts soaked 1 hour or more
1c sun-dried tomatoes, soaked for 1 hour or more
2T dark/brown miso
2t dried oregano
2t dried sage
5T nama shoyu
½t cayenne pepper
2T olive oil
1T agave nectar
1t sea salt

Grind all ingredients in a food processor, leaving the mixture slightly chunky.
Tomato sauce

1 ½c sun dried tomatoes
2 soft dates
2 cloves garlic
2c tomato, seeded and chopped
1 ½T dried oregano
2t salt (depending on how salty your s/d toms are)
1/3c olive oil
2T lemon juice

Process in a food processor until smooth.
Green pesto

2 c tightly packed basil leaves
¾c pine nuts or walnuts
½c olive oil
1t salt
1 clove garlic
1T lemon juice

Process all ingredients, leaving plenty of chunkiness!
Spinach Layer

6c torn spinach
5T dried oregano
3T olive oil
2t sea salt

Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential.
For the assembly

5 medium courgettes (zucchini), cut lengthwise and marinated in 2T of salt and 3T olive oil for 10 minutes.
Pinch black pepper

Assembly method:

Line the base of your dish with a layer of the courgette strips that slightly overlap.
On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top. Finish this with another layer of slightly overlapping courgette strips.
Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions.
Garnish individual portions with black pepper and a sprig of basil.

Question and response asked regarding recipe: How much lemon juice is in the Nut Cheese layer? It's listed twice: first as 2 Tablespoons and then again as 3 Tablespoons. I can't wait to make this dish!!
==

carolg........who still wants his cannoli recipe..I know Alissa has one and could be similar but I won't know till he spills the beans!!

[Carmella]

Hey carolg!

Funny you should post this! I was thinking of making it tomorrow! he he

Great minds think alike! :D

BTW, do not despair! I'm planning on posting fairygirl's kiwi crepes recipe as soon as I'm done reporting about my rawking in Calgary!

[carolg]

Carmella,
Actually I was thinking of emailing you if you didn't see this recipe today. Now I just need that cannoli recipe or he has to remove the picture from the website. It sits there so pretty. It was inspired by Kristin's class he took in NY. Patiently waiting. Maybe we can all bug him for cannoli. I already did my share behind the scenes.

Let me know how the lasagne comes out. I'm just trying to cut back on nuts. Even for dehydrating I have to plan ahead which I don't always love to do, but when necessary I do.

carolg

[wyjoz]

"""
BTW, do not despair! I'm planning on posting fairygirl's kiwi crepes recipe as soon as I'm done reporting about my rawking in Calgary!"""

Carmella: Just a Note to say Thank You for sharing so many fun things with us on your blog ! WOW! Can't wait for kiwi crepes ! Joz

[Apasaraw]

Thanks!
YUM!!!
Jinxie, the raw lasagne diet...sounds good!

[Raw Venus]

Sounds yummy! I am going to try it tonight!

[carolg]

Raw Venus,
Can I come over tonight????????? If I'm not invited, please then let all of us know what you think! Thanks for the teaser! My son is having us over tonight. I have to go shopping and get some ingredients before I can make this goodie. Hoping no more snow and tomorrow a day to the market.
carolg

[Carmella]

Carmella,
Actually I was thinking of emailing you if you didn't see this recipe today. Now I just need that cannoli recipe or he has to remove the picture from the website. It sits there so pretty. It was inspired by Kristin's class he took in NY. Patiently waiting. Maybe we can all bug him for cannoli. I already did my share behind the scenes.
carolg

carolg,
You're such a sweetie! :D Thanks for thinking about me! I've been pretty buzy lately so haven't been posting a lot on the forum but I make sure to not get TOO far behind... LOL

Ahhhhhhhh! THAT's where you got that idea about the cannoli recipe! I nearly asked... Sure, bugging him sounds like a good idea! he he

Oh, and I will let you know how the lasagna turns out tomorrow. I've already got some basil pesto I made last fall out of the freezer (as fresh basil is virtually non-existent in the stores these days...) Can't wait!

Hey Joz,
Glad you're enjoying The Sunny Raw Kitchen. I, too, am looking forward to the kiwi crepes recipe as I haven't even gotten a chance to look at it yet! ;)

Thanks for your patience...

[Carmella]

Made Russell's lasagna yesterday and it was yummy! Mmmmmmmmmmm
Another winner!

I tweaked it a little though...I ended up using some pesto and cheese I had already made. While assembling, I put a layer of zucchini, walnut meat, cheese, then another layer of zucchini, pesto then tomato sauce (I just find it easier to spread that way). Then repeated and finished with spinach, as suggested.

I think next time I'll cut down on the salt as it was a little too salty for our tastebuds.

Oh yeah, I also served it room temp as we don't like cold lasagna much. As a result, it didn't hold together as well but that's okay... It still tasted great!

Thanks carolg for posting!