23
Jan
Lasagne Recipe
Saved in:- Raw Food Recipes, Raw Recipes
Ok, so I’ve received quite a few emails asking for this recipe since putting the photo on my flickr account.
I really love this dish, it’s great to take to potlucks or give to your non-raw friends and doesn’t need any expensive kitchen equipment other than a knife, a chopping board and an inexpensive food processor. A mandoline would be an advantage, and is also very cheap in terms of kitchen equipment.
Lasagne
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
1t 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
1T dark/brown miso
2t dried oregano
2t dried sage
1T nama shoyu
½t cayenne pepper
2T olive oil
1T agave nectar
- Grind all ingredients in a food processor, leaving the mixture slightly chunky.
Tomato sauce
1 ½c sun dried tomatoes, soaked 2 hours or more
2 soft dates
2 cloves garlic
2c tomato, seeded and chopped
1 ½T dried oregano
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
1t 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 1T 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.
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Becky says on 23 January, 2007
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!!
Thanks
Russell James says on 23 January, 2007
Hi Becky,
Thanks for that, I’ve adjusted the recipe to the correct quantity of 2T now.
Debra says on 24 January, 2007
Russell, that lasagna looks amazing!! I absolutely love your blog and am always waiting anxiously for your next update. :) Where I am in Canada, macadamia nuts are crazy expensive, would cashews or pine nuts sub okay for them in the nut cheese layer? Or would it make to big of a difference in taste? Thank you so much, your blog is such a raw inspiration! :) Debra
Russell James says on 24 January, 2007
Hi Debra,
Thanks for your comments.
Cashews and pine nuts would be fine to substitute, don’t be afraid to experiment!
Hope that helps.
Shannon says on 17 March, 2007
I just wanted to say that I absolutely love this recipe. I made it this week. It is not only my favorite raw lasagna recipe, but the best lasagna I’ve ever tasted :-)
Ash says on 18 March, 2007
Hi! I love this recipe, but how long would it keep in the fridge? I would want to prepare it on a weekend, and hopefully dig into it through the week..
Russell James says on 19 March, 2007
Hi Ash, It will last a few days covered in the fridge.
Russell James says on 19 March, 2007
Thanks Shannon, glad you love it!
Donna says on 1 October, 2007
Hi,
I just want to confirm that this the sundried tomatoes are the dry kind not packed in oil?
thanks, this looks like a lot of work but it sure looks good.
Russell James says on 2 October, 2007
Hi Donna,
Yes, use the dry ones, but soak them to make the whole thing less salty.
The ones in oil usually have other ingredients in there that won’t do you any good whatsoever.
Hope that helps
Kay says on 12 October, 2007
Wow, that was delicious. It took a while to make and it was well worth the effort!
I’m glad I used less salt than it said though, because I still found it a bit salty.
Tastes even better than when I used to make cooked vegan lasagne. Nice work!
lulah says on 2 November, 2007
can this be put in dehydrator to warm a bit?
Russell James says on 3 November, 2007
Lulah, this wouldn’t really lend itself to being warmed in the dehydrator to well as it’s so dense.
Christine says on 9 November, 2007
OH My Gosh! this was so good, I had my friends who don’t eat raw loving it. I had some left over the next day and put it on raw crackers, wow what a treat! Thank you Russell,sure wish I lived closer to come to one of your class’
ciara writer says on 11 January, 2008
Thanks! I’ll be trying this asap!
Lisa says on 17 January, 2008
Hi Russell, I am going raw slowly after attending a course with you and Karen. I am a little concerned with the amount of nuts in a few of the recipies with regard to the fat content (not bothered about weight just health). Would you care to comment on this, when you have time, i’d be interested in your opinion. Thanks!
From Russell: Hi Lisa, for me, eating recipes with nuts isn’t something I’ll do masses of. Most of the food I create is for special occasions, so it isn’t part of my daily intake.
I think it’s important to remember that nuts offer a different type of fat than cooked, saturated fats; but also that doesn’t mean it’s a good idea to eat handfuls everyday. I definitely notice a difference when I’ve eaten too much fat, even raw fat, such as avocados…I get that fat “hangover” feeling.
I’ve also been on the other end of the spectrum in my search for the perfect diet for me, and eaten very little fat. I found this very hard going and found myself feeling very unsatiated by anything, so it wasn’t very sustainable.
I feel that to begin with someone may need, and be able to get away with, more nuts. But as they progress they may find themselves relying less on nuts, and even being less tolerant of the effect of even raw fat.
Hope that helps.
Marie says on 20 January, 2008
Amazing. Truly amazing. This is some of the best tasting food I have ever eaten. Thank you so much!
Cheryl says on 18 August, 2008
Will this recipe freeze well? Since there are so many steps, I would like to make more at one time and freeze it for later so get the most out of the time spent in the kitchen. let me know if you think that will work with this kind of dish. It looks great! Also, have you tried substituting eggplant for zucchini?
From Russell: The whole lasange will definitely not freeze well, but you could freeze the component parts and assemble once they have defrosted, so you’re ready for serving. Never tried eggplant for that, but it would work nicely.
Elyce says on 25 September, 2008
This was delicious, to be sure, and worth the time since we have leftovers galore. I substituted liberally and it still turned out great. And I second the comment about too much salt. I used less than called for and will use less still next time.
I saw the other comments about too many nuts. That’s probably why my husband and I have a heavy, heavy feeling in our bellies now. Next time we’ll have about half the portion and start out with a great big salad. But truly, one week into our raw food diet, this meal was a welcome treat!
Debbie says on 4 February, 2009
I’m a new raw fooder–just 5 days old! This is the BEST recipe a newbie could make. Quick, easy & no dehydrating required! The lasagna has so much flavour, you will not be disappointed! It looks & tastes so much like the cooked stuff that you won’t miss your old standby. Thank you for sharing it with us Mr. James.
Kim says on 7 February, 2009
Delicious! Thank you darling! x
Nui says on 14 March, 2009
Hi,
I made this last week after I tried the Chocolate cake recipe. This is the best Lasagna I ever had! It is heavy too. We had one portion for lunch and we didn’t need any food at all afterwards.
Thanks! Hmm.. what should I try next? :D
Catherine B says on 17 March, 2009
This is amazingly delicious… but the two of us couldn’t possibly eat the whole thing. How long do you think the left-overs will keep?
From Russell: Hi Catherine, it will keep for 2 to 3 days in the fridge.
JP says on 15 April, 2009
Russell, this look delicious. Do you have the nutritional values for this dish, i.e. amount of calories, cholesterol, protein, etc. per serving?
koala brains says on 20 April, 2009
This dish was HEAVENLY!!!! Thank you!
koala brains says on 20 April, 2009
By the way, I wrote about this recipe on my blog and borrowed the pic. If that’s a problem, please let me know and I’ll take the pic down.
michelle Woods says on 17 July, 2009
I only have a vitamix. Going to buy a food processor which one is easy to use what model # do you like what about cuisinart? or do you recommend a different brand?
From Russell: Love the Cuisinart, plus the [rice came down a bit a few months ago I believe. kenwood tend to last for ages, but may not be very powerful. Magimix have some good ones too, but you’ll need to get a powerful model. You really get what you pay for with food processors.
satra says on 27 July, 2009
Your pics of the recipes looks great…can’t wait to try your recipes…do you have a recipe for raw artichokes; how to marinate the artichoke w/o boiling it; Raw/Live Foodist are saying to dehydrate food at 105 degrees (F) or below…but some recipes & cold pressed oil on the web temperature rises to 110 to 115 degrees (F)…are the enzymes destroyed at temperatures higher than 105 degrees (F)?…Thnx
From Russell: Different enzymes are lost at different temperatures; the most fragile ones start to get lost around 120 degrees F, and it’s thought that happens only when the food stays at that temperature for a prolonged period of time. However most people set their dehydrator at 105 or up to 115 so as not to even get close to that.
Martha says on 1 November, 2009
We made this last night. I was surprised that it came out so pretty. I loved the fresh thyme addition to the nut cheese. We do not have a mandolin but my husband improvised with a carrot peeler and was able to recreate your paper-thin slices. I substituted bazillion nuts for the macadamia nuts. It tasted fine but is there a nutritional advantage to macadamia nuts? I used white miso instead of the dark brown. Is there a reason for the dark brown miso?
From Russell: Hi Martha, the dark miso is for a bouillon flavour – white miso is a different taste and more mild.
Charly says on 12 January, 2010
That’s looks absolutely delicious !!!!! Does anyone have any idea how many calories a serving is ?
Maya says on 16 January, 2010
Question to anyone who tried this recipe:
How easy was it to cut through the lasagne?
Do the individual slices look so pretty – are the layers distinct?
I’m planning on making this recipe to impress a few skeptics LOL so presentation is very important for this occasion (as for the taste – I’m not worried – I know it would taste DIVINE…)
Thanks!
From Russell: If you want to make it to look like this then build them up individually, rather than making one whole lasagne in a pan and then cutting it up.