Rustic Raw Lasagna Recipe

Makes

2 servings

Ingredients

Lasagna

1 medium-sized courgette
30g baby spinach
2tbsp olive oil
1/8tsp sea salt

Ricotta

45g raw pine nuts, soaked
47g raw cashews, soaked
2tbsp water
½tbsp nutritional yeast
2tsp lemon juice
¼tsp sea salt

Bolognese sauce

28g soaked sun-dried tomatoes, drained well
33g soaked raw walnuts
few leaves of fresh basil, chopped
½tsp dried Italian seasoning
1 small date, crushed
dash of crushed red pepper
¼tsp sea salt

Parmesan cheese

140g raw cashews
1 clove garlic crushed
½tbsp nutritional yeast
½tsp sea salt

Method

1. Slice the courgette lengthways into six using a mandolin or a knife. Cut each slice in half to make 12 pieces.

2. In a bowl toss the spinach, olive oil and sea salt and give everything a light massage. Allow the mixture to marinate while you make the sauce and cheese.

3. For the ricotta process all ingredients in a food processor until smooth.

4. For the sauce process all the ingredients in a food processor and leave slightly chunky.

5. To assemble, lay down two pieces of courgette side by side and top with a thin layer of ricotta followed by a generous layer of Bolognese sauce. Top with spinach and repeat the layers again.

6. To make the Parmesan cheese process the ingredients in a food processor then store in the fridge.

7. Sprinkle over the lasagna.

Recipe courtesy of Raw & Simple Detox by Judita Wignall, Quarry

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