Google+ Rawfully Tempting™: Raw Cheezy Lasagna Roll

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6th Annual Best of Raw Award

January 3, 2010

Raw Cheezy Lasagna Roll

Yesterday I experimented with a small batch of Shari Viger's Award Winning Veggie Mac Cheese Spread. You have to prepare the Macadamia Nut Cheese the day before, and from that you create the Veggie Mac Spread. I didn't have any Ume plum vinegar, so I used sea salt. I also added some oregano  and chives to her recipe. I only made a small batch using 1 c macadamia nuts and it tasted so good  and creamy, that I decided to make lasagna roll-ups with it. IT WORKED! They were GREAT! 

Cheezy Lasagna Roll

1 c Mac Cheese Spread (see below) 
1-2 large zucchini, sliced very thin, lengthwise  
3/4 c Marinara Sauce (see below) 
pinch salt 
1 tsp oregano 
pinch red pepper flakes (to taste) 
cheesecloth (for culinary use) 

  1. Thinly slice the zucchini lengthwise by hand or with a mandolin. 
  2. You will need enough slices to completely cover the bottom of the pan two times.  
  3. Place a double layer of cheesecloth in the pan, with at least 6 inches of cheesecloth hanging out on all sides.  Overlap zucchini slices to completely cover the bottom of the pan.
 I actually did not use cheesecloth. I used a large spatula and flipped the one half onto the other VERY carefully. The cheesecloth would make this much easier.
  1. Spoon a small amount of Mac Cheese thinly over the zucchini slices, using a spatula.
  2. Spoon a thin layer of marinara sauce over the cheese layer.
  3. Arrange another layer of zucchini slices  and top with a small amount of marinara sauce. (save a small amount for topping).
Let sit for an hour or place in dehydrator 1hour to soften and warm. I don't have my dehydrator yet, so I did placed in the oven, set on 200degrees (with the oven door open), checking every 20 minutes or so. I left it in for a total of 40 min. It was still cool to touch, but more flexible to work with. 

Using one end of the cheesecloth, or a large spatula, carefully lift and fold the lasagna in half. (Use a spatula if needed to help press into place).
  1. Spread a very small amount of marinara sauce over the top of the roll. 
  2. Sprinkle with hot red pepper flakes, oregano, and garnish with fresh parsley.Return to dehydrator for another hour, (or warm oven for 20 min).
  3. Using a sharp knife slice into 2-3 sections and serve. This goes nicely with a fresh salad.
For the Cheese Filling:
Veggie Mac Cheese Spread - (with my changes)
2 c of macadamia nut cheese (see below for recipe)
2 Tbsp unpasteurized miso
1/4 cup finely chopped red onion
3  finely chopped green onions
2 Tbsp finely chopped basil
2 Tbsp finely chopped parsley
3 tsp oregano
dash of Ume Plum vinegar or pinch of Celtic sea salt
1/2 cup soaked, pine nuts, finely chopped (I did not soak mine)
2 cloves garlic, crushed
Mac Nut Cheese
2 cups raw macadamia nuts (do NOT soak)
Add water to cover in blender
Blend until very smooth and creamy. A VitaMix works wonders, but a regular blender works okay.Make sure there is enough liquid to keep the blades turning in the "cheese." Don't worry if it looks soupy, the next step will take care of most of it.
Add 1 T fresh squeezed lemon. (optional)

Remove from blender into a fine nylon mesh bag(nut mylk bag) that has been placed in a colander, over a plate (to catch the whey). Fold the bag over itself and put a plate on top. Place some sort of weight on the plate and store in a warm spot. and away from drafts.

Leave overnight or throughout one day and then take a taste. It gets more tangy with time. When it is to your liking, remove to refrigerator for a day, if you like a firmer cheese. (Or use for the spread recipe above) It can come out so close to cream cheese that most people cannot tell the difference.

For the Marinara Sauce
1/4 c sun-dried tomatoes
1 medjool date, pitted and soaked, or 1 tsp agave nectar
3/4 c tomatoes, chopped and seeded
1 clove garlic, crushed
1 Tbsp basil
1/4 tsp sea salt
Dash cayenne pepper, to taste
1 1/2 tsp olive oil
1 Tbsp salad olives (optional)
  1. In  food processor, add drained sun-dried tomatoes, date, crushed garlic, basil, tomatoes, sea salt, cayenne, olive oil and olives. Process until smooth and set aside in bowl.


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