Due to the request from our lovely readers we are sharing our raw lasagna recipe with you all!!! Plus we will share due to more request about our homemade yogurt!
Pure2Raw Recipe: Raw Gluten Free Nut Free Vegan Lasagna
We like to call it our winter flavored lasagna because we tried to use a winter/fall squash and more earthy flavors than the typical tomato and cashew cheez raw lasagnas out there We we find can be too heavy for us.
Now for raw lasagnas there are a few more steps due to all the layers but well worth it in the end!
Base layers or a.k.a the noodles
The beet and basil are for other layers, but the squash we already went ahead and skinned it!
Now time to make our noodles
First we did this on a mandoline though you could always hand cut yourself into very thin stripes. Though mandoline makes it very easy and quick A great kitchen tool to have!!!
You are left with a bowl full of noodles
Repeat for the zucchini
We cut the zucchini in half to make the noodles the length we were looking for.
You get very thin pasta zucchini noodles.*you might have to change your blade settings to get it just right thinness
We also soaked our butternut squash noodles while we made the rest of the layers, we feel it makes it a little easier on our tummies to digest.
Now time to make the reminding layers.
Next layer is the beet sauce our ‘tomato layer’
Pure2Raw Recipe: Beet Zucchini Sauce
1/2 zucchini (about 1 cup)
1/2 small red beet (about 1/2 cup)
1/4 tsp sea salt
1 tbsp organic apple cider vinegar
1/4 cup nutritional yeast
2 tbsp organic hemp seeds
3 fresh sage leaves
1/2 tsp cinnamon
Place in food processor or blender and puree till well combined.
Next layer our ‘cheez sauce’
Pure2Raw Recipe: Pumpkin spinach pesto
1 cup lightly packed spinach
1/3 cup soaked pumpkin seeds, drained and rinsed
2 garlics (depending our your love for garlics can just use 1 clove)
1/4 tsp sea salt
2 tbsp tahini
1 whole lime juice
1 fresh sage leaf
1/4 tsp cinnamon
1/8 tsp coriander seeds or powder
1/2 tsp agave nectar
Place in food processor or blender and puree till smooth.
We left ours a little chunky
Time to bring the whole dish together. This is the fun part building the lasagna!
Base layer: zucchini and butternut squash noodles
Next we put fresh basil as a layer, really adds a whole new level of flavor for the dish!
Next cover this layer with your ‘cheez’ sauce – our was the pumpkin spinach pesto
Next layer is the beet sauce
Than we just repeat the layers once more
And we put the final layer as our zucchini noodles and a little more pesto
And than it is time to inhale eat your delicious fall/winter themed raw gluten free nut free vegan lasagna!
Well that is all folks for your raw un-cooking lesson with the Pure2Raw Twins
We were a little nervous about this recipe because we took what Michelle learned at school for her raw lasagna and tried to put our own twist on it. One we wanted to be very different than most raw lasagnas with having no ‘nuts’ and two we like to use different flavorings like cinnamon and coriander. We just love those spices But if you are in the creative mood go ahead and try creating your own version and play around with different spices and vegetables. The possibilities are endless!
We will share more about our homemade yogurt later today