Rock’n Raw Lasagna!
Rock’n Raw Lasagna is a creative twist on the classic lasagna, typically made with raw, plant-based ingredients. It’s a popular dish among those following raw food diets or looking to incorporate more fresh, whole foods into their meals. Unlike traditional lasagna, which uses cooked pasta and baked layers, Rock’n Raw Lasagna often features layers of fresh vegetables, nuts, and other wholesome ingredients.
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!
Rock’n Raw Lasagna can be served with a side salad or a light dressing for even more nutrition. It’s an excellent dish for gatherings, potlucks, or as a make-ahead meal since the flavors can deepen over time.
This dish embodies a fresh and vibrant approach to classic comfort food, promoting healthy eating without sacrificing flavor. Enjoying Rock’n Raw Lasagna can be a fun way to explore plant-based cuisine!
Rock’n Raw Lasagna!
Ingredients
- 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
Basil Pesto:
- 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
Garnish:
- ¼ cup each: cherry tomatoes red & yellow halved
- 4 sprigs basil
Directions
- 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!
Notes
- 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.
