Rohkostlasagne - Mimi Kirk



Pomodoro Lasagna

Serves 5–6
Please don’t let the list of ingredients put you off. The recipe is easy to make, and it goes together quicker than it looks. This is a delicious dish and well worth making. I actually find my raw version easier than
making the cooked version from scratch. For best results, plan this dish a couple days ahead if you want to use fermented cheese.

For the Noodles

4–5 large zucchinis
Peel and slice the zucchinis using a Mandoline to make thin even slices. For 4 layers depending on your dish size, you will need approximately 24 strips. Use 6 strips for each layer, two rows of three lengthwise, slightly overlapping each other. If you need to feed several people, make 2–3 platters instead of all in one, making it easier to cut and serve into individual portions.

For the Cheese

2 cups cashews soaked 4 hours
1 teaspoon probiotic powder (to help fermenting and curing process) this is optional
1 tablespoon of nutritional yeast
1 teaspoon lemon juice
A good pinch or two of Himalayan sea salt
Filtered water as needed—approximately 3⁄4 cup
Blend all ingredients in a high-powered blender until smooth. Start with 1/2-cup water and add more if needed to make a thick mixture. Cheese can be used without fermenting, but the texture will be softer.

For the Pesto Layer

2 cups basil, tightly packed
1–2 cloves garlic, cut in half
1/2 cup walnuts or pine nuts, or 1⁄4 cup of each Approximately 2–3 tablespoons of extra-virgin olive oil Generous pinch or two of Himalayan salt

Directions
Place nuts and garlic in your food processor and pulse until broken down but still in small pieces. Add basil and salt; pulse while slowly
adding olive oil through the feed tube until smooth and creamy. Taste for saltiness and adjust to taste. Remove pesto to a mixing bowl.

For the Marinated Mushroom Layer

1 cup brown button mushrooms, stems removed and mushrooms thinly sliced
2 tablespoons olive oil
2 tablespoons gluten free tamari

Directions
Place mushrooms in a bowl and mix in olive oil and tamari. Let stand 15 minutes. Mix a few times while marinating.

Olive and Caper Layer
1 cup chopped black olives, raw or Kalamata 1⁄4 cup capers

Red Pepper Marinara Sauce

1 red bell pepper seeded and chopped
1 cup sun-dried tomatoes soaked for 1 hour 4 Roma tomatoes seeded and chopped
2 garlic cloves
1 teaspoon. lemon juice
1 shallot chopped
1 tablespoons olive oil
2 Medjool dates
1⁄2 cup black olives

1⁄4 teaspoon or more chili flakes to taste
Himalayan salt and fresh cracked black pepper to taste 1⁄2 cups basil leaves
11⁄2 teaspoon Italian herbs

Directions
Squeeze out water from sun-dried tomatoes and place all ingredients in blender. Blend, leaving just a little chunk.

Pesto

2 cups basil packed or one large bunch, leaves only 1⁄2 cup walnuts, pinenuts or combination of
2 garlic cloves
Generous pinch of salt

To Assemble
1. Place a thin layer of red sauce on the bottom of plate.

2. Lay zucchini noodles on top of sauce over-lapping slices. 3. Top noodles with dollops of cheese.
4. Sprinkle raw sliced black olives and capers over the top

of the cheese.
5. Place second layer of noodles on top and lightly press in place. 6. Top this layer with pesto spread to cover the zucchini slices. 7. Place third layer of noodles on top and lightly press in place. 8. Top this layer with a little more cheese and add drained marinated mushrooms.
9. Place fourth layer on noodles on top and lightly press in place and cover this layer with a generous amount of red sauce.

Warm in dehydrator at 115 for 1-3 hours, or cover dish with foil and warm in lowest temperature for 10 minutes. Lift a corner of the foil and touch to see if the lasagna is warm. Remove from oven when just warm. Do not “cook” to long to keep the lasagna remaining raw.

Tip
Remove from heat and top lasagna with heirloom cherry tomatoes cut in half and marinated for 10-15 minutes in 1 clove crushed garlic, a few dashes of olive oil, ribbon-cut basil, salt and pepper, and mix lightly to incorporate flavors.

Place mixture on top of lasagna with extra sliced basil. Make Parmesan nut cheese by putting a generous handful of cashews (not soaked) in your food processor; add 1 clove garlic and a generous pinch or two of salt. Pulse until it looks like Parmesan cheese. Sprinkle on top of lasagna.

For Dehydration:
Preheat dehydrator to 115 degrees. Remove unnecessary shelves and place the lasagna plates on remaining shelves. Heat for 1–3 hours or until lasagna is warmed through.

To Serve
Cut with a very sharp knife and make individual servings. Serve immediately 

© Ölmühle an der Havel 2014