Lasagna

[carolg]

I searched here and thought we had a lasagna recipe here, but couldn't find any. i looked again and spelt this way came up lots with this spelling: lasagne. Okay here's my challenge.

Other night we had a rawluck and I ate the most delicious rich, probably fattening lasagna. It tasted like chunks of meat in their too. Sauce was an orangish color. Taste was fabulous. The one who made it doesn't reply that often so waiting to see why I am believing there was a meat texture without the real stuff. In the meantime, any clues? I know I can look at other sites for recipes, but thought I would start here with the "family."

Thanks.

carolg

[Lelê]

Unfortunately, I never had the lasagna you mentioned (I'm totally keeping an eye on this thread!), but I made a very simple one the other day and it was DELICIOUS!! It's more of a "spinach and ricotta" style, though.

Here it's what it looks like: http://flickr.com/photos/24927119@N05/2762978523/

The "pasta" is zucchini and the fillers are spinach w/ baby portobello and tomatoes and cashew "ricotta".

Let me know if you are interested!

[amihm]

I'm interested -- looks delicious. Is it a lot of work though??

[carolg]

Lele,
Wow, now does that ever look so creamy! Recipe please. I think also Carmella probably has something "UNcooking at her website which I need to also check out. Yum without even tasting. Raw is so eye appealing even through the net. Thanks.

carolg

[JEN]

I havent tried this recipe but it sure looks good.

http://therawchefblog.com/lasagne-recipe/

[carolg]

Jen,
Thanks bunches. I love Russell James recipe pictures and haven't tried his stuff yet. I think this is super similar to the "meat" I am talking about. Thanks for link. I see also Carmella has one too:

http://thesunnyrawkitchen.blogspot.com/2007/01/luscious-lasagna.html

I bet goneraw.com has several.

I see Alissa's book has 2 in their but didn't see the "meat" effect.

Can you believe that I couldn't grow any zucchini this year when everyone can grow it like a weed? So, buying it of course.

carolg

[carolg]

Been having problems logging in and wrote Alissa.

Besides Alissa's great recipes for Lasagna as not everyone yet has her book, I saw Nomi Shannon has a lasagna I forgot about at her website with other recipes too. Spell lasagna or lasagnE it's the same thing. Here's recipe from her website:

Lasagna - Nomi Shannon's website--www.therawgourmet.com

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) {metric measure: 240 X 345 X 50mm (3 litres)} which will serve 8-10 but pan size is not important- use any size pan you have, this is just a guideline.

Ingredients: (per 8-10 servings)
• 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 (see recipe here)
• cheesecloth (all cotton for culinary use)

Preparation:
Thinly slice the zucchini the long way. This can be done by hand or witha 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 firmlyinto 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.
==
carolg

[Nini]

Do you remember the meatloaf recipe that was floating around here a couple of years ago? I bet that would be great in lasagna!

[carolg]

I don't remember the meatloaf for some reason, but surely can search. Thanks.
carolg

[debilana]

I never did like meat in my lasagna....so I make the Rusell James one , leave out the meat, and use lots more pesto=)

[HolyGuacamole]

I havent tried this recipe but it sure looks good.

http://therawchefblog.com/lasagne-recipe/


*drools*

I haven't eaten meat in almost 25 years, but NUT meat filling sounds soooooo good to me. Yum!

[carolg]

I'm 30 years without meat! No missing it all.
carolg