accessibilityGroup 9

The Closet

nècessitè's second-hand resale store of new/used items, remember when they’re gone, they’re gone.

Shop All

The Shop

A mindful selection of nécessité approved beauty products from brands we support.

Shop All
water bottle

Your Cart

Subtotal (0 Items) USD $0

water bottle bags sitting on white background bottle on white background hair oil

Enter For Access to The Shop

A mindful selection of nécessité approved beauty products from brands we love & support.

Enter For Access to The Closet

A mindful selection of sustainable, resale items new & used-remember when they’re gone, they’re gone.

Enter For Access to Nécessité TV

A mindful selection of nécessité digital entertainment.

  • This field is for validation purposes and should be left unchanged.

Already Have an account?
Return Home

Register 0

Forza Lasagna!

Raw food lasagna

If you’re looking for a flavorful, hearty, raw food dinner recipe that babies and baby-boomers alike would love, I’ve got just the one for you! Lasagna, I’m not aware of a single person on the planet that has not eaten or made lasagna at some stage in their life. It is unanimously known as a comfort food lover’s delight for its creamy, tomato-y, gooey, and crunching layers of baked pasta, tomato sauce, ricotta cheese, basil, garlic, and ground beef, pork or turkey.

Over here, we are plant-based, gluten, and nut-free making this recipe formidable to animal lovers and allergens alike. Raw food cooking is all about flavor and assembly. Pureed and blended sauces can put a spark in any cool temp dish.


  • 1 Package of firm organic/non-GMO tofu
  • 1 Jar or can of BPA free tomato paste
  • 1 large zucchini
  • 1 cup of spinach
  • Garlic Powder
  • Onion Powder
  • Fresh Basil
  • Nutritional Yeast
  • Himalayan Pink Salt
  • Olive Oil
  • Lemon
  • Black Pepper


  • Vitamix or High-Speed Blender
  • Mandolin
  • Kitchen or Paring Knife

Method Of Preparation:

  1. Thinly slice the zucchini into strips lengthwise with a mandolin or a sharp knife.
  2. Cut the strips in half to create two 2 inch pieces.
  3. You should have 9 2 inch pieces for each lasagna stack set aside. 
  4. In a blender, combine 1 can of tomato paste with 3 tbsp of olive oil, ½ tsp of salt, ½ tsp garlic powder, ½ tsp onion powder, a few leaves of basil blend until smooth and more or fewer seasonings to taste.
  5. In a bowl, squeeze block of tofu with hands until it is the texture of ricotta cheese. Add ½ tsp salt, 1 tbsp olive oil, ½ tbsp lemon juice, ¼ black pepper and 1 tbsp of nutritional yeast. Mix together and set aside
  6. Assemble the lasagna stack beginning with a bottom layer of three 2 inch pieces of zucchini. You may coat with olive oil or skip this step depending upon preference.
  7. Add a layer of the tomato sauce, followed by leaves of spinach, followed by the tofu ricotta cheese.
  8. Repeat this formation. For the top layer, you may finish with a final coat of tomato sauce and ricotta cheese or plain strips of zucchini.


View Comments (0)
Just added

Lanvin Buy Now