serves 4-6 people
How to: Blend everything together till smooth. Set aside.
How to: Marinate mushrooms in the soy sauce for 2 hours. Drain and set aside.
sheets & marinated veggies
small onion sliced really thin
How to: Cut the zucchini on a mandolin into into wide, paper-thin slices. Set aside. Combine the onion and the bell pepper in a bowl with the oil, lemon juice and salt and let marinate for 16hrs in the fridge.
How to: Combine everything in a food processor and process till smooth. Add more water to give it a ricotta cheeze consistency, add less water if too watery. When smooth, put into a glass bowl, cover it with a moist terry cloth towel and set it out for 6 hrs. at room temp. After 6 hrs. keep it refrigerated till ready to use.
the lasagna: Put thin slices of the zucchini on the bottom of
a glass lasagna pan. Top this layer with a thin layer of the ricotta cheeze,
top the cheeze layer with a layer of mushrooms, then again the zucchini,
top that layer with the tomato sauce, top the tomato sauce layer with
a layer of the sliced onions, red and yellow peppers, top that with a
layer of more zucchini slices, layer on top of that with more ricotta
cheese, then top it with a layer of the spinach leaves, top that with
mushrooms, and then some marinated sliced onions, red and yellow peppers,
then again with the zucchini and then top the whole thing with the tomato
sauce and garnish the top with chopped olives and fresh basil leaves.
Now, cover (plastic wrap) the lasagna and place it into the fridge to
set up, about 3-5 hours.
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