Raw Lasagna 1 medium zucchini 2 small yellow squash 1 red pepper, julienned 3 red onion, sliced 2 tomatoes, sliced 1 cup fresh spinach
This recipe needs some preparation work a few days before, but it is well worth it. It also cuts the final preparation time to 30 minutes. If you make it all the same day, figure on an hour to make it. Marinate overnight thinly sliced mushrooms in olive oil, garlic powder and Braggs liquid aminos. (If you forgot to do this ahead, you can do this even 15 minutes before putting together the lasagna.) Make one recipe of a marinara sauce of your choice (you can make this a day or two ahead.) Make one recipe of Cream Cheese pg. 79 and Cheezy Sesame Seeds pg. 102(These also can be made a few days ahead.) After cutting all your vegetables ultra-thin and making the marinara sauce, cream cheese and marinated mushrooms, start building your lasagna. Start with a 9x9x2 glass casserole dish, and layer in this order: Marinara sauce, zucchini rounds (overlap a little to make a solid layer), cream cheese, mushrooms, red pepper, onion, spinach, tomato and then a layer of yellow squash. Start again with cream cheese, mushrooms, red pper, onion, spinach, tomato and the zucchini. You should be able to make three layers and top off with marinara sauce. This is delicious! When ready to serve, put a little Cheezy Sesame Seeds on each serving. Preparation Time: Assembling Lasagna 30 Minutes Serves: 6