GreenChef Russell James | Zucchini Lasagne with Spinach and Green Pesto Recipe

lasange GreenChef Russell James | Zucchini Lasagne with Spinach and Green Pesto Recipe

Zucchini Lasagne
with Spinach and Green Pesto (raw)

“I am drooling over this summer fresh layered lasagne recipe created by Russell James. I can almost taste it through the screen. Raw Lasagne recipes are quite involved, but on the upside they usually don’t require anything more then a blender or food processor and they are hearty and delicious enough to satisfy even the most skeptical.

I will never forget the surprise my friends and I had over how incredible the Zucchini and Green Zebra Tomato Lasagna was at Pure Food and Wine in NY. I’ve made that recipe and it was amazing. Although it took me almost 2 hours to make with all the soaking and blending etc. and well I’m pretty slow….” – Indulge

Serves 9 large portions. Can be made in a 33 x 27cm -(or similar size) lasagne dish, or made as individual portions on the plate.

For the Nut Cheese:

2 Cups Macadamias

1 Cup Pine Nuts

2 TB Lemon Juice

2 TB Nutritional Yeast

2 Yellow Peppers

2 TB Fresh Parsley

1 TB Fresh Thyme

2 Tsp Salt

1/2 Cup Water as needed

Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.

For the Walnut Meat Layer:

1 1/2 Cups Walnuts, soaked 1 hour or more

1 Cup Sun-dried Tomatoes, soaked for 1 hour or more

2 TB Dark/Brown Miso

2 Tsp Dried Oregano

2 Tsp Dried Sage

5 TB Nama Shoyu

1/2 Tsp. Cayenne Pepper

2 TB Olive Oil

1 TB Agave Nectar

1 Tsp Sea Salt

Grind all ingredients in a food processor, leaving the mixture slightly chunky.

For the Tomato Sauce:

1 1/2 Cups Sun Dried Tomatoes

2 Soft Dates

2 Cloves Garlic

2 Cups Tomato, seeded and chopped

1 1/2 TB Dried Oregano

2 Tsp salt (depending on how salty your sun-dried tomatoes are)

1/3 Cup Olive Oil

2 TB Olive Oil

2 TB Lemon Juice

Process in a food processor until smooth.

rawlasan GreenChef Russell James | Zucchini Lasagne with Spinach and Green Pesto Recipe

For the Green Pesto:

2 Cups tightly packed Basil Leaves

3/4 Cup Pine Nuts or Walnuts

1/2 Cup Olive Oil

1 Tsp Salt

1 Clove Garlic

1 TB Lemon Juice

Process all ingredients in a food processor, leaving plenty of chunkiness!

For the Spinach Layer:

6 Cups Torn Spinach

5 TB Dried Oregano

3 TB Olive Oil

2 Tsp Salt

Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential.

Assembly Method:

Step 1 Line the base of your dish with a layer of the courgette strips that slightly overlap.

Step 2 On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top. Finish this with another layer of slightly overlapping courgette strips.

Step 3 Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.

Step 4 Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions.

Step 5 Garnish individual portions with black pepper and a sprig of basil.



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