Recipe: Raw Entree - Lasagne

RAWZAGNA
makes 1 baking dish, about 6-8 servings

Source: http://www.aniphyo.com/category/bizarre-foods/

CRUST (optional)

* 1 cup sunflower, powder
* 3/4 cup flax, powder
* 1/4 cup olive oil
* 1.25 oz water
* 1/4 teaspoon salt
* 1 teaspoon oregano
* 1 clove garlic

To make your CRUST, place all all ingredients in a mixing bowl. Mix well. Press onto bottom of your pan.

MARINARA

* 3.75 cups cherry tomatoes
* 3 medjool dates, pitted
* 2.5 teaspoon oregano, dried
* 1.25 teaspoon rosemary, fresh
* 2.5 Tablespoon lemon juice
* .8 cup olive oil
* 5 teaspoons salt

To make your MARINARA, place all ingredients into your blender. Blend to mix well.
ITALIAN CHEEZE

* 2 cloves garlic
* 1/2 teaspoon salt
* 1 cup sunflower seeds
* 5 oz water
* 2T lemon juice

To make your ITALIAN CHEEZE, place garlic and salt into your food processor and process. Next, add sunflower seeds and process. Lastly, add water and lemon juice, process.
FILLINGS

* .25lb Olives, pit, chop
* 2 lbs Squash, slice on mandoline thinly
* 1 lb Tomatoes, slice 1/8 in thick
* .25 large Onion
* .5lb Sundried tomatoes, slice
* 1 T dry thyme
* 3 T oregano

To assemble your RAWzagna, you’ll be repeating your layers twice. Begin by spreading half your squash onto crust. Then top with about 2 cups of Marinara sauce, and then half your fillings in layers. Gently press down on RAWzagna before you start your 2nd layer. For the final layer, top using olives and the herbs last.
Will keep for several days in your fridge.