Rawsauge Lasagna Recipe

I've decided to post my recipe for sausage lasagna. I had considered making the first recipe post an easy one, but I get so many requests for this recipe...so here it is.
Live Jolly Food's Rawsauge Lasagna:
This lasagna is made up of five exquisite layers of raw food perfection: The 'noodles', the sauce, the spinach, the sausage and the cheese. Before I begin, aside from doing the obvious, like making sure I have all the right ingredients, I also always check to see if, what, and for how long I may have to soak, sprout or dehydrate. There is nothing worse than going to make something, only to find out you have to soak for twelve hours, sprout for three days and dehydrate overnight. With that said, I always start preparing the lasagna by making the sausage and cheese first.

Pumpkin Seed Sausage:
3 carrots, peeled, rough chop
12 ounces green cabbage, rough chop
3 cups pumpkin seeds, ground
4 tbsp nutritional yeast (not a raw product)
2 tbsp Nama Shoyu

Start by peeling and chopping the carrots, then chopping the cabbage. Add the two to the food processor and pulse for a few seconds. Next grind the pumpkin seeds in your Vita-mix or other high speed blender. Add pumpkin seeds and all remaining ingredients to food processor and process thoroughly. Once you have your mix, use a spatula to spread it out on a lined dehydrator sheet about a quarter of an inch thick. Now it is ready to go into the dehydrator. Dehydrate at 105 for 3-4 hours and then flip, making sure you use the spatula to flatten the mixture into a smooth sheet once again. Dehydrate for another 3-4 hours. By this time you should be able to pick up the sausage in your hand and crumble it into smaller pieces. I usually crumble them fairly small, as they will dehydrate faster. Keep an eye on the crumbles as some may dehydrate faster than others; remove what is done and dehydrate the rest until no longer moist. Set sausage crumbles aside.

Cashew-Garlic Cheese:
3 cups cashews, soaked 6-8 hours and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
3-4 cloves garlic
1-2 tablespoons nutritional yeast (not a raw product)

It is best to set the cashews out to soak the night before, just make sure you rinse them well before using them. Combine all ingredients in the blender. Once the mixture is smooth use a spatula to spread it out, much in the same way that you made the sausage. Following similar protocol, dehydrate for 3-4 hours on 105, flip and dehydrate for another 3-4 hours, When starting to firm, crumble with your fingers into small pieces and dehydrate until no longer moist. Set aside.

Sun-dried Tomato Basil Sauce:
1 cup sun-dried tomatoes, soaked 2 hours
2 cups tomato, chopped
1/2 bunch fresh basil,chopped (4-6 tbsp dried basil if you're substituting)
4 tbsp dried oregano
1 lemon, seeded and juiced
2 tbsp extra-virgin olive oil
2 tbsp agave
3 tsp salt

Combine all ingredients in a food processor and blend until slightly chunky.

Hand-massaged Spinach:
1 bunch spinach leaves, chopped
1/4 cup or more of olive oil

This is the easiest layer to make. I use a pair of kitchen scissors to remove the leaves from the stems and then rinse them. After the spinach is cleaned, chop the larger leaves into small pieces and mix with olive oil. Massaging the spinach leaves by hand will help to rupture cell wells in the plant making the leaves more tender and similar to cooked greens. Allow to marinate for at least an hour.

Lasagna 'Noodles':
3-4 large zucchini, peeled, sliced longways into thin slices
1/4 cup olive oil
1/2 tbsp dried basil
1/2 tbsp dried oregano
1/4 tbsp mustard powder
salt to taste

Peel zucchini; then, using a mandolin or veggie slicer, slice into thin, long strips. Mix with remaining ingredients in large bowl, making sure all the zucchini is well covered. Marinate for at least an hour. Place the zucchini strips into the dehydrator for 1-2 hours on 105; this will make them a bit more firm, like pasta.

Once you have all your layers, it is time to assemble the lasagna. Start by covering the bottom of a large, rectangular glass dish with zucchini strips. Place atop the zucchini a layer of the spinach. Next, spread out a layer of the tomato sauce over the spinach. Take the sausage and top the sauce. Don't set out to cover the entire pan from end to end, simply sprinkle it over the whole dish. Finally, repeat this step with the cheese. Once you have all five layers made, start with the zucchini and proceed through to the cheese once more. Your lasagna is now finished and ready to enjoy. This is a great dish to serve to people who are not yet raw, and is difficult to tell apart from its cooked counterpart.

And remember,
Eat Raw; Live Jolly