This is a colourful and delicious dish that makes anyone happy!
Tomato sauce 2 small portions
3 large tomatoes
3 sundried tomatoes*, soaked 4 hours
1/4 cup red bell pepper
2 tablespoons olive oil
1/2 tablespoon fresh oregano
1/2 teaspoon red bell pepper powder
1/2 teaspoon garlic
1/2 teaspoon sea salt
1 medium carrot
1 medium zucchini
*or 3 tablespoon sun-dried tomato powder
Marinated mushrooms
8 mushrooms
1 teaspoon tamari or soy sauce
1 teaspoon olive oil
dash pepper
A spring form pan with diameter of 12cm.
Preparing
Dice the tomatoes and place with the bell pepper in the blender. Add olive oil, oregano and seasonings. Blend until the consistency of a sauce (with some chunks). Set aside in a bowl for 10 minutes (while you prep other ingredients).
Slice the mushrooms and put them in a bowl with tamari and some pepper, mixing the ingredients well with a spoon. Set the bowl aside for 10 minutes.
Shred the carrots and put them in a bowl. Chop the ends off of the zucchini and slice down one side to create a stabilizing cut (flat side). With a vegetable peeler or a mandolin, create a long and wide slice down the stable end to create a lasagne-like shape. Repeat with the remaining zucchini.
When ten minutes has passed, pour off the tomato juice or water from the sauce and the marinade from the mushrooms. Try to remove as much liquid as possible, as less moisture is better (the tomato juice makes a wonderful drink :-)
Preparing the lasagne
Use the shredded carrots to create the bottom layer in the spring form pan. Next, make another layer with zucchini slices and then another layer with tomato sauce. Continue with a mushroom layer, tomato sauce and a zucchini layer, finishing with some shredded carrots on the top.
To Serve
Serve this colourful lasagne immediately with a sprinkling of spices.
*This is a delicious and satiating dish that fully exemplifies how tasty, nutritious and filling a raw food meal can be.
*When inspired, you can also design your own lasagne by choosing different contents in the layers. Other vegetables that are excellent to use are spinach and avocado. Topping the lasagne with a nut cream also gives the dish a wonderful flavour. Just remember to fully dry the vegetables before using them in the layers, so they do not leak water from the lasagne.
Recipe inspired by: Living Light Culinary Institute
