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.

Yes, the name is a mouthful – but wait until you get your own mouth full of this delicious treat! Says Jessica “I developed this recipe for my boss’ wedding shower. People went NUTS for it, even those who were psyched out by the title “raw” went back for seconds!!”

And you will too!

Jessica’s Raw Sugar-Free Gluten-Free Wheat-Free Yeast-Free Vegan Chocolate Mousse

1 cup raw chocolate coconut butter
1 ripe avocado
¼ cup water
2 Tablespoons raw cacao powder
3 Tablespoons raw agave nectar
1 can raw coconut milk, separated (use only the creamy part – use the water for something else)
¼ teaspoon Celtic sea salt

Place ingredients in bowl, whisk until smooth, and serve, or chill.