This raw lasagna is “mostly raw” because of the use of organic tomato sauce. It is absolutely delicious, and can be made entirely raw by making your own raw tomato sauce (liquify fresh tomatoes in a blender or food processor with some fresh oregano and basil, and strain out the liquid). Says Jessica of this recipe, “Even those who have been resistant to the whole raw/slightly cooked food, were going back for seconds of this raw lasagna!!”

Jessica’s (Mostly) Raw Lasagna

1 zucchini
2 tomatoes
organic garlic powder
dried or fresh organic oregano
dried or fresh basil
organic tomato sauce

Parmesan Cheese:

One part sesame seeds
One part celtic sea salt

Lasagna:

Slice zucchini in very thin, flat, slices, lengthwise (like
lasagna noodles).

Slice tomatoes in the same manner.

In a baking pan, place a layer of zucchini on the bottom, and then layer with one layer of tomato slices, and sprinkle with a small amount of garlic powder, basil, and oregano. Continue this until the all of your zucchini and tomato slices are used up. Cover with organic tomato sauce.

Place in dehydrator to warm or, if you don’t have a dehydrator, warm in low oven until just slightly warmed to meld the flavours together.

Parmesan Cheese: Mix ingredients together and process in food processor until the consistency of parmesan cheese.