Raw Lasagna

Submitted by Chef Victor Beguin
25 minutes prep time (+ soaking and marinating time) Serves 6 to 8

Base
3 c raw almonds, soaked overnight, skin removed
3 c raw sunflower seeds, soaked overnight and rinsed
4 stalks celery, chopped
3 carrots, peeled and chopped
1 c fresh basil
2 Tbsp NamaShoyu (unpasteurized premium soy sauce)
4 cloves garlic, peeled

1. Process all ingredients in a food processor using the chopping blade. Set aside.

“Noodle” Layer
1 c extra-virgin, cold-pressed olive oil
2 lemons, juiced
Sea salt, pinch
6 zucchinis, sliced very thin (use mandolin if possible)
½ tsp balsamic vinegar
½ tsp extra-virgin, cold-pressed olive oil
10 shiitake mushrooms, sliced
2 shallots, peeled

1. Blend together olive oil, lemon juice, and salt. Marinate zucchini strips in olive oil mixture for 2 hours.
2. Blend together vinegar and olive oil. Marinate mushroom slices in vinegar mixture for 2 hours.
3. Mince shallots and set aside.

Filling
3 c sun-dried tomatoes, soaked 1 hour
1 c pine nuts
2 c fresh basil
2 cloves garlic, peeled

1. Process sun-dried tomatoes in blender with a little of their soaking water. Blend until mixture reaches the consistency of icing.
2. Add pine nuts, basil, and garlic. Blend to make a spread. Add water, if needed. Mixture should be easy to spread—but not runny.

Topping
1 c chopped fresh baby spinach
2 fresh ripe tomatoes, sliced
½ tsp extra-virgin, cold-pressed olive oil
½ tsp lemon juice
1 small bunch parsley, finely chopped, for garnish

1. Spread Base mixture in a glass or ceramic 9x11 dish. Pat down lightly.
2. Drain zucchini. Layer half of zucchini over Base mixture. Spread half of Filling mixture over zucchini.
3. Layer remaining zucchini, all of mushrooms, and all of minced shallots. Spread with remaining half of Filling.
4. Top with chopped spinach. Place sliced tomatoes down middle of dish.
5. Cover and allow to marinate for one hour at room temperature before serving. May be heated to 110? in proofing oven just before serving. Sprinkle with ½ teaspoon olive oil and ½ teaspoon lemon juice just before serving. Garnish with parsley.

Per serving: 549 Calories, 16.7 g Protein, 25 g Carbohydrates, 9.6 g Fiber, 47 g Total fat (5 g sat, 23 g mono, 17 g poly), 362 mg Sodium, HHHHH Vitamin E, Copper, Manganese, HHH Vitamin B1 (thiamine), K, Biotin, Magnesium, Phosphorus, HH Vitamin B2 (riboflavin), B3 (niacin), B6, C, Pantothenic acid, Folate, Iron, Molybdenum, Selenium, Zinc, H Vitamin A, Calcium, Potassium,