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This recipe is best made one day in advance.
This works well with a pan that measures 9.5" X 13" X 2"-(3 quarts) {metric
measure: 240 X 345 X 50mm (3 litres)} which will serve 8-10 but pan
size is not important- use any size pan you have, this is just a
guideline.
5-6 zucchini
3-4 Cups coarsely chopped Mushrooms (or, thinly slice portobellas or
baby bellas)
6 Cups Spinach, packed, then roughly chopped
"Cheese":
4 C sunflower pate -made with less garlic, onion and lemon so it is
bland. Use water in place of 1/2 of the lemon juice.
Marinara Sauce (elsewhere at this site)
Cheesecloth (all cotton for culinary use)
Preparation:
Thinly slice the zucchini the long way. This can be done by hand or with
a mandolin.
Marinate for 1-2 hours in a mixture of olive oil, water and lemon juice.
You will need enough slices to completely cover the bottom of the pan
two times (you can marinate longer if you want).
Place a double layer of cheesecloth in the pan, with at least 6 inches
of cheesecloth hanging out on all sides.
Assemble the lasagne:
Pat dry the marinated zucchini slices. Fit closely together enough
slices to completely cover the bottom of the pan. Don't forget to lay the
cheesecloth down first, it is important.
Pour over a small amount of the marinara sauce and spread over the
zucchinis.
Spread out a layer of mushrooms. (use 1/2 the mushrooms)
Spread a thin layer of pate over the mushrooms (use 1/2 the pate) (it's
ok to leave it in evenly spaced blobs it is difficult to spread)
Evenly place half of the chopped spinach over the pate and press firmly
into place
Repeat the steps:
Zucchini slices
1/2 of the remaining marinara sauce
the remaining mushrooms
the remaining pate
the remaining spinach-press in to the pate
The remaining marinara- you can also add some chopped tomato and
slivered basil to the top
Cover tightly with plastic wrap and refrigerate.
Serving the lasagne:
The vegetables and pate will have given off a great deal of liquid
overnight in the refrigerator. Using the ends of the cheesecloth,
carefully lift out the lasagne (it may take 2 people). Drain the lasagne
for a few moments (hold it up and allow to drip or run your hand over
the bottom)-then either place it in a new pan or have someone quickly
pour off the liquid and dry the pan and put the lasagne back in. Slice
and Serve.
Serves 8-10
- by Nomi Shannon, The Raw Gourmet
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