Friday, September 12, 2014

Garden Lasagna with Cashew-Pine Nut Ricotta

I've always aspired to make my own raw lasagna and I found just the right recipe in the Crazy Sexy Kitchen by Kris Carr and Chad Sarno. This raw-tastic lasagna has layers of zucchini instead of cooked noodles, marinated portobello, ripe tomatoes, and a cashew-pine nut ricotta that has the richness of the real thing. But really the magic is in the olive tapenade -- this stuff is too good to be true. So layer it up any way you like and in the end, you have the healthiest version of lasagna with the richest taste you've ever had.

Garden Lasagna with Cashew-Pine Nut Ricotta
Serves 4 to 6

  • 1 1/2 cups sliced portobello mushrooms (or king oyster, chanterelles, baby portobellos, or porcini)
  • 2 Tbsp tamari
  • 2 Tbsp olive oil
  • 3 round zucchini,  thinly sliced lengthwise
  • 1 cup Cashew-Pine Nut Ricotta
  • 1/2 cup diced tomatoes tossed with one clove garlic, minced, and 1 Tbsp olive oil
  • 4 vine-ripened tomatoes
  • 1 cup Olive Tapenade
  • Freshly ground black pepper, to taste
  • Fresh oregano (optional)

Marinate the mushrooms in tamari and olive oil for about 15 minutes to soften, turning several times. Strain the mushrooms and set aside.

Build the lasagna layers on large plates for individual portions in the following order: sliced zucchini, Cashew-Pine Nut Ricotta, tomato mixture, sliced tomato, marinated mushrooms, sliced zucchini, Olive Tapenade, sliced tomato. Finish with a small spoonful of Cashew-Pine Nut Ricotta.

Garnish with freshly ground black pepper and fresh oregano, if you like. If nothing else, it certainly looks beautiful!

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