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RAWsagne

Makes: 20 x 20cm tray

Serves: 4-6

RAWsagne

Equipment

Ingredients - Lasagne Stack

  • 1 large continental cucumber (cut in half, sliced thinly)
  • 1 large beetroot (grated)
  • 1 tomato (thinly sliced)
  • 2 medium carrots (grated)

We used our 8 in 1 Raw Slicer to slice and grate our vegetable ingeredients.

Ingredients - "Cheesy" sauce

  • 2 cup almonds (blanched)
  • 1 cup lariese hemp seeds
  • juice of 1 lemon
  • 1 tsp Himalayan sea salt
  • 1 cup filtered water
  • 1/2 fresh clove garlic
  • 2 Tbsp nutritional yeast

Optional - "Cheesy" sauce

 Method - “Cheesy” Sauce

  1. Put all the ingredients into the Vitamix 2L container in the order listed and secure the lid.
  2. Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.
  3. Use tamper really well to press the ingredients into the blades.
  4. Blend until smooth and set aside in a bowl.

Method - Assembling your RAWsange

  1. Line a baking tray with thinly sliced cucumber.
  2. Place grated beetroot over the top to just cover your entire cucumber layer.  
  3. Spread some “Cheesy Sauce” over your grated beetroot.
  4. Place your grated carrot over the “Cheesy Sauce” layer.
  5. Thinly slice your tomato and place over the carrot layer.
  6. Spread some more “Cheesy Sauce” over the carrot layer and then place more sliced cucumber on top.
  7. Cut and serve straight away or you can dehydrate your RAWsagne for about 1 hour at 68 Degrees to serve it slightly warm. .

Notes

  • CLICK HERE for Dehydrating Frequently Asked Questions.

 

 

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