Rock’n Raw Lasagna!
Lasagna never had it so good, there are so many options traditional all the way to this rock’n raw version. This recipe features 3 great sauces that you can make more of and use in any of your other favorite recipes as a dip, spread or topper. Macadamia nuts are a rich source of protein, Vitamin A, B Vitamins and iron. Don’t be afraid of macadamias fat content as it rich in the good kind of fats, monounsaturated fats which promote weight loss. (1)(2) Macadamia nuts are also rich in palmitoleic acid, and omega 7 fatty oil that provide building blocks for the enzymes and control the burning of fat and curb the appetite. Palmitoleic acid increases fat metabolism and reduces fat storage. This all makes them super satisfying with helping you feel full with just a small amount, so dig in and get nutty!
Power Food: Macadamia Nuts
Total Time: | Servings: 2 | Serving Size: 1 lasagna
Free From: Gluten, Dairy, Soy
- 2 large zucchini, sliced lengthwise very thinly using a mandolin or cheese slicer, cut into 4 inch lengths
- ½ tsp. sea salt
- 2 tomatoes, sliced thinly
Macadamia Lime Cream Cheese:
- 2 cups macadamia nuts or almonds, raw (soaked overnight)
- 1 lime, juice of
- ½ cup+ water
- 2 cloves garlic
- 1 Tbsp. *nutritional yeast (optional)
- Sea salt to taste
- ¼ cup vegetable stock (low sodium & gluten free)
- ¼ cup lemon juice
- 2 cup each: spinach & basil, packed
- ½ cup pine nuts, raw (soaked overnight)
- 2 cloves, garlic
Sundried Tomato & Smoked Paprika Sauce:
- 4 tomatoes, rough chopped
- 4 sundried tomatoes, rough chopped
- 1 date, pitted
- 1 tsp. each: basil & oregano, fresh
- ¼ tsp. smoked paprika
- Sea salt & pepper to taste
- ¼ cup each: cherry tomatoes red & yellow, halved
- 4 sprigs basil
- Place zucchini ribbons in a bowl with salt, let sit for 5-10 minutes to soften and get the moisture to “sweat” out of the zucchini, and then pat dry. Set aside.
- Make dressings beginning with macadamia cheese by placing macadamia nuts, lime juice, water, garlic, nutritional yeast if using and salt in a blender. Blend until smooth, adding more water if needed. Set aside.
- Next add vegetable stock, lemon juice, spinach, basil, pine nuts and garlic in a blender. Blend until smooth, set aside.
- Lastly add tomatoes, sundried tomatoes, date, sea salt, pepper, basil, oregano, smoked paprika, salt and pepper to a blender. Blend until smooth. Set aside.
- Now you are ready to layer. Place 3 strips of zucchini, overlapping edges a little. Then spread a layer of the cream cheese, 2 tomato slices, a layer of the pesto and continue to repeat until you have four layers of zucchini and 3 layers of tomatoes. Top with tomato sauce, tomatoes and basil to garnish. Enjoy!
Nutritional Facts: Calories 398.7 | Total Fat 28.1 g | Saturated Fat 4.0 g | Monounsaturated Fat 10.6 g | Polyunsaturated Fat 10.7 g | Cholesterol 0 g | Sodium 60.1 mg | Potassium 525.6 g | Total Carbohydrate 17.2 g | Natural Sugar 8.2 g | Dietary Fiber 6.2 g | Protein 7.5 g | *Vitamin A 42.3% | *Vitamin C 41.6% | *Manganese 16.0% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- http://www.academia.edu/5480726/Nuts_about_nuts_a_study_on_the_quality_of_fat, retrieved 2015
- García-Lorda,P.Rangil,M. & Salas-Salvadó,J. “Nut consumption, body weight and insulin resistance.” European Journal of Clinical Nutrition 57 (2003): Suppl 1, S8 –S11.
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