The Raw Truth

Lasagna

One of the claims to fame of The Raw Experience was that we could make any cooked-food dish in a raw way. We got a number of requests for a

raw lasagna and created this recipe in response. For a while we called it “Living,” but eventually we went back to its original name. Versions of

this dish are served in raw food and vegetarian restaurants throughout America.

SERVES 4 TO 8

1 cup filtered water

1 cup freshly squeezed lemon juice

3 tablespoons Bragg Liquid Aminos

1 clove garlic, pressed

1 teaspoon dried parsley

1 teaspoon dried basil

1 eggplant, peeled

2 large zucchini, peeled

1 sweet onion, cut into rings

1 cup chopped walnuts

4 cups Red Sauce

2 cups White Sauce

In a bowl, combine the water, lemon juice, Braggs, garlic, parsley, and basil. Using a vegetable peeler or mandoline with the thinnest blade, slice
the eggplant and zucchini lengthwise into long strips. Place the eggplant, zucchini, and onion in a shallow dish and pour the lemon juice mixture over
the top. Marinate overnight.
In a blender cup or coffee grinder, grind the walnuts into a fine powder. Moisten the inside of a lasagna dish with water and sprinkle the bottom
and sides of the dish with 2 tablespoons of the walnut powder to coat. Cover the bottom of the dish with a layer of the marinated vegetables and top
with 1 cup of the red sauce and ½ cup of the white sauce. Repeat three more times. Top with the remaining walnut powder and serve, or dehydrate
for 4 hours to concentrate the flavors and then serve.