"Raw Lasagna"
Wow! This was another surprisingly good recipe! It's not going to make you forget about the cheesy, gooey Lasagna that you grew up eating. What it will do is make you appreciate the lack of indigestion, bloating and you will not get the .....ITIS (slang for being sleepy after a good meal) after.
You may go for a brisk walk after because you"ll have the time and energy to do so. No hours spent in a hot kitchen running back and forth to the oven checking on your dish, or browning meat over a hot stove.
It's fresh and it taste a little like an Italian seasoned salad..lol but it's definitely something I will have again and you should try. I think you'll be shocked at how good it is. Enjoy!
Ingredients: 10 Prep time: 15 minutes Serves: 4
1 Cup of sliced White Button Mushrooms (your choice)
1 Seeded Avacado thinly sliced
3/4 Cup of Italian Seasoned Marinara Sauce (Homemade is best)
1 Cup of Spinach
2 mediums sized Zucchini thinly sliced
1/4 tbsp of Basil
1/4 tbsp of Tarragon
1/4 tsp of Pink Himalayan or Sea Salt
1/2 tbsp of Balsamic Vinegar
1/2 tbsp of Olive Oil
Directions:
Make a Marinade with the Balsamic Vinegar, Tarragon, Basil, Olive Oil and Sea Salt then add your Mushrooms let sit for 10 minutes. Use a medium sized baking dish and layer your three slices of Zucchini on the bottom. Add enough Spinach to cover it and top the spinach with 1/4 cup of Sauce. Layer one half of sliced Avacado on top of that and then add Mushrooms to cover the top. Repeat this method for another layer and serve.
