Ara-zagna!

Ara-zagna

Recipe by Arabelle Romeo
Arabelle Romeo

No stove necessary - pull out the veggie peeler or mandolin and the blender or food processor and you're on your way to a delicious, nutritious and raw food lasagna!

Cashew Ricotta

2 cups raw cashews, soaked 4-8 hrs

Juice of ½ lemon

1tsp. Nutmeg

1/8 -1/4c. water

Sundried Tomato Marinara

2 cups Sundried tomatoes, soaked 4-8 hrs

2 Medjool dates, soaked with tomatoes

2 medium sized heirloom tomatoes

2 cloves garlic

1/8 cup olive oil

Juice of ½ lemon

2 tbsp fresh oregano, chopped

Sea salt & pepper to taste

Pistachio Pesto

2 cups fresh basil leaves

1/2 cup raw pistachios

1/4 cup raw pine nuts

1 clove garlic

1/4 cup olive oil

Sea salt to taste

For Assembly:

3-4 Zucchinis, peeled

2-3 tbsp. Olive oil

Pinch of sea salt

Dried Italian herb mix

3 firm heirloom tomatoes

1 bunch spinach leaves

Assembly:

Slice zucchini thinly with mandoline or vegetable peeler. Toss with olive oil, herbs and salt and let marinate.

Drain cashews and combine Cashew Ricotta ingredients in blender until smooth. Set aside.

Drain sundried tomatoes and combine marinara ingredients in blender until smooth. Set aside.

Combine pesto ingredients in blender or food processor and pulse until coarsely blended.

Slice heirloom tomatoes and layer ingredients as follows in 9X13 glass dish:

* Marinated zucchini

* Cashew ricotta

* Spinach leaves

* Heirloom tomato slices

* Pistachio pesto

* Marinara

Repeat layers until ingredients are all used ending with marinara on top.alt to taste

dried tomatoes and comb

Arabelle Romeo acendayoga.com (216)633-1575