Raw Lasagna

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Recipe from “Rainbow Green Live-Food Cuisine.”

1. Zucchini Pasta:

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  • 3 medium-sized zucchini
  • 1/4 t Celtic salt

Cut zucchini into thin slices using a mandoline, or a large vegetable peeler. Sprinkle slices with Celtic salt and let sit to soften.

2. Cheeze:

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  • 2 C almonds, soaked
  • 1 C hulled sesame seeds, soaked
  • 2 T lemon juice
  • 1 t Celtic salt
  • 3/4 C water

Process in a food processor with the “S” blade until smooth and creamy; add additional water if necessary.

3. Tomato Sauce:

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  • 4 large tomatoes
  • 2 red or yellow bell peppers
  • 1 1/2 C sun-dried tomatoes, soaked
  • 1/2 C olive oil
  • 1 T fresh basil
  • 1 t Celtic salt
  • 3/4 t fresh oregano
  • 3/4 fresh thyme
  • 1/2 t fresh ground black pepper
  • Optional: 1 clove of garlic (gives it a more savory taste)

In a blender, process all ingredients until smooth. Add more sun-dried tomatoes for a thicker sauce or more water for a thinner sauce.

4. Zucchini Cheeze Filling:

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Using a food processor will save lots of time!

  • 3 medium-sized zucchini
  • 1/4 Celtic salt
  • 1/2 C cheeze mixture

Grate zucchini into a large bowl and sprinkle with Celtic salt. This will help to draw out moisture. Let sit for 5 minutes. Drain liquid and hand-squeeze zucchini to remove excess moisture. Stir cheeze mixture into drained zucchini and mix well.

5. Spinach Filling:

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  • 3 C spinach, finely chopped
  • 1/2 C cheeze mixture

Place chopped spinach in a large bowl and stir in cheeze mixture.

To Assemble:

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Alternate layers of zucchini pasta, tomato sauce, cheeze, zucchini cheeze filling, and spinach filling in a 9 x 13 glass dish. Optional: Dehydrate for 1/2 hour at 145 degrees to warm the lasagna.

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