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
- Black Pepper
- Vitamix or High-Speed Blender
- Kitchen or Paring Knife
Method Of Preparation:
- Thinly slice the zucchini into strips lengthwise with a mandolin or a sharp knife.
- Cut the strips in half to create two 2 inch pieces.
- You should have 9 2 inch pieces for each lasagna stack set aside.
- 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.
- 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
- 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.
- Add a layer of the tomato sauce, followed by leaves of spinach, followed by the tofu ricotta cheese.
- 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.