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Friday, May 29, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Raw-Foods Lasagna
Contributed by: Lisa Smith
  • Marinate overnight thinly sliced mushrooms in extra virgin olive oil, garlic powder and liquid aminos.
  • Make one recipe of a marinara sauce of your choice.
  • I medium zucchini and 2 small yellow squash, sliced ultra thin like potato chips
  • 1 red pepper in ultra thin strips
  • 1 red onion, sliced ultra thin and half moon
  • 2 tomatoes, sliced as thin as possible
  • 1 cup fresh spinach, chopped
  • 2 cups creamy cheese of choice
  • Make Cheezy Sesame Seeds (see recipe this page)
After cutting all vegetables and making the marinara sauce and marinated mushrooms, start building lasagna. Start with a 9x8x2 glass casserole dish, and layer in this order: marinara sauce, zucchini rounds (overlap a little to make a solid layer), cheese, mushrooms, red pepper, onion, spinach, tomato and then a layer of yellow squash. Start again with cheese, mushrooms, red pepper, onion, spinach, tomato and then zucchini. You should be able to make three layers and top off with a marinara sauce. When ready to serve, put Cheezy Sesame Seeds on each serving.

Linda Lagos from "Let's Get Started Eating Raw Foods" revised edition copyright 2004
(This recipe was contributed as part of a "Cook of the Week" feature.)

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