Making Semi-Raw Zucchini Lasagna in a Cast Iron Pan

Everything appears the same at the little house in the Keys.

Inside, however, things are in a mess.

Time is running short and the move from the Florida Keys is underway; but even though lots of dishes have been packed, dinner must be served.  

Ingredients for a semi-raw zucchini lasagna.

Place the following ingredients in a blender in this order:

• 1 Tbsp Bragg's Liquid Aminos
• 1 tsp raw apple cider vinegar
• 2 large tomatoes chopped
• 1/4 c water
• 1/4 c chopped onion
• 2 cloves garlic
• 4 basil leaves
• 1/2 jalapeno pepper
• 1 soft pitted date
• Sea salt and pepper to taste

Blend to make a smooth tomato sauce.

Ingredients for the spinach-mushroom filling.

Tofu frozen, thawed, squeezed dry, and crumbled.

Roughly chop the following ingredients:

• 4 cups organic raw baby spinach
• 1/2 lime juiced
• 2 cloves of garlic
• 8 ozs mushrooms
• 8 ozs crumbled extra firm, non-GMO, organic tofu

Combine well.

Using the unpacked cast iron frying pan for lasagna, I covered the bottom with the tomato sauce.

Slice the two zucchinis long ways very thin and arrange on sauce.

Forgot to take a picture of the spinach layer.  Repeat layers of zucchini and spinach mixture only.

Top with a little more tomato sauce and sliced tomatoes.  Sprinkle salt, pepper and seasonings to taste.

 

Place pan in 400 degree oven to heat and slightly bubble (this is the semi-raw part).
 

Ingredients to make a cheese substitute topping.

 

Combine:

• 1/4 cup almond meal
• 2 Tbsp nutritional yeast
• 1 tsp sea salt 

 

Sprinkle cheese substitute over the lasagna and place back in the oven until lightly brown.