raw lasagna… this recipe got me to raw!
I can honestly say that Ani Phyo’s Italian Rawzania is the recipe that got me through the first few months of being raw. It’s complex, well balanced and filling and because of this, a good substitute for hot food. I have wanted to share the recipe for a long time but was experimenting with other variations, which you know didn’t work out so well if you saw my pictures of stacked lasagna without recipes because they looked better than they tasted!
However, today I’m home from work with the most awful hayfever and this has taken my mind off feeling sorry for myself, and I got some beautiful zucchinis in my CSA pack today so wanted to guarentee they’re go to a good use :)
This recipe is relatively easy although a little time-consuming because of the three components. I totally think it’s worth the effort though because it lasts 2-3 meals and I can take it to work for lunch. The photo above will probably look very different to how yours will as I mixed it up and went with long zucchini lasagna layers instead of the rounds that Ami suggests… use your creativity, play with it and see what you prefer!
- 3 zucchinis
- 1/2 batch Sun-dried Tomato Marinara (see below)
- 1/2 batch Italian Pizza Cheeze (see further below)
- 1 tomato, sliced
- 1/4 cup yellow onion, sliced
- 1/2 cup black olives, pitted and chopped
- 1/2 cup sun-dried tomatoes
- oregano, fresh or dried
- thyme, fresh or dried
- To make noodles, use a mandoline slicer or a knife to cut zucchini thinly into circles.
- In a 8×9 inch baking pan (remember this makes four servings), start by layering half the squash on the bottom. Top with half the Italian Pizza Cheeze, then half the tomato, half the onion, about 1/2 cup Sun-dried Tomato Marinara, half the olives, half the sun-dried tomatoes, oregano and thyme.
- Layer the rest of the zucchini. Gently push down on the zucchini layer lightly to pack. Layer remaining cheeze, tomatoes, onion marinara, olives, sun-dried tomatoes, oregano and thyme.
Will keep 1-2 days in the fridge and actually tastes better the second day once all the flavor marinate together – I totally agree with this, except I can’t help but eat it straight away, it’s so tasty!
Sun-dried Tomato Marinara
- 2 cups tomatoes, chopped
- 1 clove garlic
- 1/2 cup fresh basil leaves loosely packed
- 1/4 cup extra virgin olive oil
- Juice of 1/2 lemon or lime
- 1 teaspoon pitted dates
- 1 teaspoon oregano
- 1/2 teaspoon rosemary, fresh or dried
- 1 teaspoon sea salt
- 3 tablespoons sun-dried tomatoes
- Blend everything except sun-dried tomatoes until smooth. Add the sun-dried tomatoes and blend until mixed well. the sun-dried tomatoes will absorb excess moisture and make the marinara thicker.
- Will keep for two days in the fridge – I often have to run off excess water from this as the rawzania gets a little runny if you don’t. It’s also really good as a tomato dip with flax seed crackers!
Italian Pizza Cheeze
- 2 cups macadamia nuts
- Juice of 1 lemon
- 3 cloves garlic
- 1/2 cup basil leaves
- 1 teaspoon sea salt
- 2/3 cups water as needed (and you will need it, macadamia nuts are thirsty nuts!)
- Blend everything until smooth, adding only enough water as needed to make a smooth creamy texture.
- Will keep for four days in the fridge (and is good with just about everything – sandwiches, dipping veges etc.)
It’s labor of love but worth it – even my non-raw friends dig it and want the recipe.
Guide: raw vegan | whole food, plant based | gluten-free | sweetener-free | soy-free