Few things are tastier than a raw lasagna. Its universal appeal and approachability tend to convince many people that taking a further interest in the raw diet might not be so scary. I was really lucky, my first experience with raw lasagna was through Russell James – known as the UK’s best raw chef – and for darn good reason. Everything he makes not only looks stunning but truly tastes incredible – even when you make it at home yourself.
When I learned how amazing Russell was, I literally purchased all of his raw food ebooks at once, since he offered books that showcased recipes ranging from Mexican and Thai, to Christmas, chocolate, and raw cheese recipes, along with dehydrator-free recipes.
I’m no raw chef – or a good cook in general, unfortunately – but with Russell’s books everything I make turns out SO well. Yes you have to follow the recipes really well (you can’t really cut corners with raw food unless you know what you are doing), but Russell has tested each one so well that you are ensured a great result.
I wanted to share with you his fantastic Raw Lasagna recipe!
Health Benefits Of Russell’s Raw Lasagna
As you can see from the recipe, it’s absolutely packed with nutritional ingredients. When eating one serving of this, you will be eating better than most people eat in a whole day’s worth (or week’s worth for some people) of meals. Here is a short list of some of the benefits from this lasagna:
- Macadamia nuts are a rich source of mono-unsaturated fats – these are said to lower bad cholesterol.
- Pine nuts are an excellent source of essential B Vitamins. These are co-factors for enzymes which help cellular metabolism.
- Miso is a fantastic fermented food. It’s said to have anti-cancer benefits.
- Tomatoes are full of lycopene – an antioxidant. Recent research shows it helps form strong bones.
- Basil leaves are full of disease preventing compounds, and are anti-inflammatory and anti-bacterial.
- Spinach is high in vitamin K. This can help with strong bones and is said to limit neural damage in the brain.
This makes 9 large portions. Can be made in a lasagne dish, or made as individual portions on the plate.
- 2 cups macadamias, soaked 4 hours or more
- 1 cup pine nuts
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 yellow pepper
- 2 tablespoons fresh parsley
- 1 tablespoon fresh thyme
- 1/2 teaspoon salt
- 1/2 cup water as needed
- Process all ingredients together, adding as little of the water as possible, until a fluffy consistency is achieved.
Walnut meat layer
- 1/2 cup walnuts, soaked 1 hour or more
- 1 cup sun-dried tomatoes, soaked for 1 hour or more
- 1 tablespoon dark/brown miso
- 2 teaspoons dried oregano
- 2 teaspoons dried sage
- 1 tablespoon nama shoyu
- 1/2 teaspoon cayenne pepper
- 1 tablespoon olive oil
- Grind all ingredients in a food processor, leaving the mixture slightly chunky.
- 1 1/2 cups sun-dried tomatoes, soaked 2 hours or more
- 2 soft dates
- 2 cloves garlic
- 2 cups tomato, seeded and chopped
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Process in a food processor until smooth.
- 2 cups tightly packed basil leaves
- 3/4 cup pine nuts or walnuts
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1 clove garlic
- 1 tablespoon lemon juice
- Process all ingredients, leaving plenty of chunkiness!
- 6 cups torn spinach
- 5 tablespoons dried oregano
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- Place all ingredients in a bowl to marinate and wilt for 1 hour or longer. Putting the covered bowl in a dehydrator will help this process, but it’s not essential.
- 5 medium courgettes (zucchini), cut lengthwise and marinated in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes
- Pinch of black pepper
- Sprigs of basil
- Line the base of your dish with a layer of the courgette strips, overlapping them slightly.
- On top of this, put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top.
- Finish this with another layer of slightly overlapping courgette strips.
- Repeat step 2, but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
- Placing the whole dish in the fridge for several hours will firm it all up slightly, which will make it easier to cut into portions.
- Garnish individual portions with black pepper and a sprig of basil.
Who Is The Raw Chef? – Russell James
”Before I got into raw food, I felt rubbish and I most definitely looked rubbish. Even though I was eating “good” food (meat, chicken, veg and fruit), I had very little energy, I always looked a bit ill, and I couldn’t shake off an acne problem. I was up for trying anything to look and feel better, so back in 2004, I went to Koh Samui in Thailand for a 7-day fast – and discovered raw food.
I spent all my spare time reading up on raw food, finding the best places to buy ingredients, and experimenting with delicious, practical recipes – which I shared on my blog. I’d not been trained as a chef at all, but off the back of my blog I had people from all over the world flying in to take classes with me.
Now, after a year in the US writing and teaching at culinary academies, I’ve set up Raw Chef HQ in London, and I’m sharing my recipes and ideas with 43,122 people from over 50 countries in my Raw Chef community.”
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