Here’s a recipe for a raw, vegan lasagna in all its fresh, uncooked veggie goodness 🙂
It’s one of the treats here in Bahay Kalipay and my absolute favorite so far. The blended mushrooms and spinach give it a warm, cooked, creamy taste and the cashew ricotta has this cheesy taste to it that really justifies the “lasagna” in raw veggie lasagna. Just thinking about it now makes me wish it was lasagna day 🙂
- 4 medium yellow or green zucchini, thinly sliced lengthwise on a mandolin, coated with 1 teaspoon of salt
- 2 large Portobello mushrooms chopped and marinated in lemon and salt
- 1 large head or 4 cups spinach washed, dried and pulsed in a food processor
- 1 large red bell pepper and 1 large yellow bell pepper, julienned and chopped then dehydrated for 1 or more hours
- 15 pitted olives, chopped
Red Bell Marinara – Blend everything in a blender or puree in a food processor until smooth.
- 2 cups sun-dried tomatoes covered in water for 2 or more hours
- 2 cloves garlic
- 2 red onions, chopped
- 6 basil leaves
- 1 medium tomato, chopped
- 1 high mineral salt
- 1/8 tsp. oregano
Ricotta – Puree in a food processor or blend until fluffy.
For a cheesier taste, blend the nuts and 1/2 cup water with 1/4 teaspoon of probiotic powder and let sit overnight in a warm environment. Then add seasoning.
- 3 ½ cups cashew (or macadamia) nuts, soaked 2 hours
- ½ cup pure water
- 2 cloves garlic
- 1/4 cup light miso paste
- 2 Tbs. lemon juice
- 1 tsp. Italian seasoning
Directions for Layering
- Pat the salted zucchini dry with a paper towel or dish towel.
- Place enough zucchini slices on the bottom of a square glass pan (9×9) to cover it.
- Layer on 1/3 of the marinara sauce.
- Then layer 1/3 of the ricotta. Use your fingers or a pastry bag if necessary to spread evenly.
- Squeeze all the liquid out of the mushrooms using your hands or a nut milk bag and layer all of them on the cheese. (You can pulse them in a food processor and make a meaty texture if desired.)
- Squeeze the liquid out of the pulsed spinach through using a nut milk bag and layer 1/2 onto the mushrooms.
- Then 1/2 the bell peppers.
- Start again with the zucchini, sauce, ricotta, mushrooms, spinach and peppers. Keep layering until you run out of ingredients or room in your pan and finish with the cheese, then sauce, making it swirl together so that when you dehydrate it, it looks like baked lasagna.
If it’s a sunny day, place it in the sun with a dehydrating screen on top for protection for a couple hours. Otherwise, warm it in the dehydrator on 125 degrees until mealtime.
Sounds easy and doable enough, right? 🙂 There’s way way more of this kind of food in Bahay Kalipay. Spend a few days with us here and you’ll see how delicious, pretty and life-changing raw food can really be.
If you’re already in Puerto Princesa, you can just give reception a call and drop in for a few meals 🙂
If you want to know what it’s like here just go to their site, or search the #bahaykalipay tag on Instagram. I’ve also been posting a picture a day of my stay here on my own Instagram account, check it out if you’re curious 🙂