Raw Lasagna

This was published in the Ottawa Citizen today. consider me intrigued....

Living Lasagna with Cashews and Pine nuts

From: Natasha Kyssa, SimplyRaw

Serves 9

For the zucchini and vegetables:

- 4 medium-size zucchini, peeled and sliced very thin lengthwise using a chef's mandoline or vegetable peeler

- 1 red pepper, finely chopped

- 1 yellow pepper, finely chopped

- 1/2 teaspoon (2 mL) Himalayan salt (may use ordinary salt)

- 2 tablespoons (25 mL) lemon juice

- 2 tablespoons (25 mL) olive oil

For the mushroom layer:

- 3 cups (750 mL) mushrooms, finely sliced

- 2 tablespoons (25 mL) Nama Shoyu brand sauce or tamari (or soy sauce)

- 2 tablespoons (25 mL) olive oil

For the cashew-pine nut layer:

- 11/2 cups (375 mL) cashews, soaked 2 to 4 hours in purified water, rinsed and drained

- 1/2 cup (125 mL) pine nuts, soaked 2 to 4 hours in purified water, rinsed and drained

- 1 teaspoon (5 mL) Himalayan salt

- 4 tablespoons (65 mL) lemon juice

- 1/4 cup (50 mL) or more of purified water (for desired consistency)

For the tomato sauce:

- 2 cups (500 mL) sun-dried tomatoes that have been soaked

1 to 2 hours in purified water (reserve the soaking water)

- 4 fresh medium-size tomatoes

- 1 red pepper

- 2 cloves garlic

- 1/4 cup (50 mL) olive oil

- 1/2 cup (125 mL) reserved soaking water from sun-dried tomatoes

- 2 tablespoons (25 mL) lemon juice

- 2 tablespoons (25 mL) fresh basil leaves, chopped

- 1 teaspoon (5 mL) dried oregano

- 1 teaspoon (5 mL) dried thyme

- 1 teaspoon (5 mL) Himalayan salt

- 1/4 teaspoon (1 mL) black pepper

- Dash, cayenne pepper

- 1 tablespoon (15 mL) raw agave, or maple syrup

For the spinach filling:

- 4 cups (1 L) fresh spinach leaves

- 1/2 cup (125 mL) fresh basil leaves

1. For the zucchini and vegetable mixture, in a bowl combine vegetables and sprinkle with salt to soften. Add lemon juice, olive oil, and toss. Set aside.

2. Combine ingredients for mushroom layer; toss and set aside.

3. To prepare the cashew-pine nut layer, in blender or food processor combine all ingredients and process until smooth. Add just enough water to reach a thick ricotta cheese consistency. Set aside.

4. To make tomato sauce, drain sun-dried tomatoes after soaking, reserving the soak water. In a blender or food processor, process all sauce ingredients until smooth. Add more water for a thinner sauce, if desired. Adjust seasonings and set aside.

5. For the spinach, chop spinach and basil in food processor until finely minced; set aside.

6. To assemble the lasagna, drain excess liquid from zucchini mixture and mushrooms. In 9- by 13-inch (23- by 33-cm) glass dish, alternate layers of zucchini noodles, tomato sauce, ricotta, spinach and mushrooms. Top with tomato sauce. Serve with a fresh salad for a hearty raw dinner.