23 January, 2007
Lasagne Recipe
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
2T dark/brown miso
2t dried oregano
2t dried sage
5T 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 1 hour 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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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
Becky on / 23 January, 2007
Hi Becky,
Thanks for that, I’ve adjusted the recipe to the correct quantity of 2T now.
Russell James on / 23 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
Debra 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.
Russell James on / 24 January, 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 :-)
Shannon on / 17 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..
Ash on / 18 March, 2007
Hi Ash, It will last a few days covered in the fridge.
Russell James on / 19 March, 2007
Thanks Shannon, glad you love it!
Russell James on / 19 March, 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.
Donna on / 1 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
Russell James on / 2 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!
Kay on / 12 October, 2007
can this be put in dehydrator to warm a bit?
lulah on / 2 November, 2007
Lulah, this wouldn’t really lend itself to being warmed in the dehydrator to well as it’s so dense.
Russell James on / 3 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’
Christine on / 9 November, 2007
Thanks! I’ll be trying this asap!
ciara writer on / 11 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.
Lisa on / 17 January, 2008
Amazing. Truly amazing. This is some of the best tasting food I have ever eaten. Thank you so much!
Marie on / 20 January, 2008