crazyrawlife
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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!
- 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!
- 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.)
Guide: raw vegan | whole food, plant based | gluten-free | sweetener-free | soy-free
15 Comments on “raw lasagna… this recipe got me to raw!”
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crazyrawlife 
Made this last night – turned out fantastic – I have Ani’s book but hadn’t tried this recipe. I also peeled my zucchini into strips as you said.
Happy to expand your horizons! Would be interested in any other dishes you can recommend…
Breaded and dehydrated quash with the following for 1 hour:
1/2 cup golden flax meal
1/2 tbsp finely minced basil
1/2 tbsp finely minced parsley
1/4 tsp cayenne pepper
Was excellent!
Used shallot instead of onion, also :)
Thanks for sharing, love your recipe as I tried an eggplant lasagna, that wasn’t very yummy…
Interesting! I’ll have to try it out, thanks for the tip!
Belinda’s (R)Awesome Eggplant Bread –
1 eggplant
2 cups ground flax seed
2 sticks celery
1/2 cup sunflower seeds
1/3 cup black sesame (or white or both)
1/3 cup flax seed
1/4 cup olive (or other) oil
pinch salt (optional)
Throw eggplant and celery in food processor. Blend until smooth.
Add the rest of the ingredients in food processor and pulse to mix – you can mix them in with a spoon but I’m a bit lazy since it’s already in the food processor!
Layer onto a dehydrator sheet and dehydrate for about 6 hrs then flip and score the other side and then dehydrate for another 6 hrs.
You can leave them in for longer or shorter – depending on the texture you’re after. I really like this when it’s soft and just warm as the eggplant has a great soft spongey texture.
For a change in flavour add your favourite herbs – I like carraway and pepper!
sounds yummy! if I make it and it turns out ok can I post it? with full references of course :)
am i crazy or is the filling ingredient list missing the 1/2 cup of sun dried tomatoes? i was confused, heh. thanks for all your great recipes!
You’re not crazy, it was missing the sun-dried tomatoes, and they’re the most important part! Thank you so much for picking that up : )
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This looks delicious! Definitely putting it on the list to try the next rainy day – thanks for sharing!
Amazing!! I added spinach and mushrooms and dehydrated it for a few…just to add some warmth and give it a baked lasagna feel…Turned out terrific! Even my non-raw carnivore family was impressed…This is my next dinner party entree, Thank you!
OMG, that does sound amazing Lori! Two of my all time favorite veggies, I’ll have to give it a go : )
Hi! Can a substitution for macadamia nuts apply in the Italian pizza cheeze recipe?
Hi Kelly – I would suggest cashews as the nest substitute for macadamia nuts. The same quantity should work. Let me know how it goes : )
Yummy!