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Day 55: Juice Fasting Exit – Raw Lasagna “Rawsagna” Recipe

by Valik Rudd

Nov
4

Although the raw burritos still rank as my number 1 raw dish, this “Rawsagna” has made it to the number 2 spot hands down. The marinated mushrooms are so delicious and they add such nice flavor to the rawsagna.

Today was another good raw day, I had an apple in the morning and then a coconut, apple, spinach banana smoothie a couple of hours later. For lunch I had the leftover raw burritos from yesterday, and they were soo good!!!

All day I was looking forward to this raw lasagna recipe i’ve been wanting to make and finally it came true. I must admit, with 4 children eating it, it wasn’t quiet enough for our family so next time the recipe will probably be doubled. So here is the recipe.

Raw Lasagna “Rasagna” Recipe

2 Zucchini sliced using a potato peeler
2 Avocados sliced
6 Portabellini Mushrooms sliced thin
1 cup Marinara Sauce (see below)
1 cup Spinach Sauce (Spinach, 2 cl. garlic & half cup water)
1 cup Tamari sauce (soy sauce)
3 tbsp Olive Oil

Marinara Sauce

1/2 cup Tomatoes
3 tbsp Dry Tomatoes
1/2 Red Bell Pepper
2 tbsp Olive Oil
1 tbsp Basil
1 tsp Oregano
1 tsp Salt
Blend all ingredients together

Marinade the mushrooms in Tamari and Olive Oil marinade for 10 minutes. Once you have all the ingredients ready, time to start layering it. Here is the layer order:

1. 1/3 of the Marinara Sauce
2. 1/3 of the Zucchini
3. 1/3 of the Marinara Sauce
4. 1/2 of the Mushrooms
5. 1/3 of the Zucchini
6. 1/2 of the Avocado
7. 1/2 of the Spinach Sauce
8. 1/3 of the Zucchini
9. 1/3 of the Marinara Sauce
10. 1/2 of the Spinach Sauce
11. 1/2 of the Avocado
12. 1/2 of the Mushrooms

Layer it out nicely and you will have a beautiful Rawsagna! Enjoy it!

Until tomorrow.

~ Valik

Music credit:
Modern Jazz Samba
ISRC: US-UAN-11-00153
Creative Commons License
from IncompeTech.com

 

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