Raw Zucchini and Carrot Lasanga

This is another recipe out of Brendan Braizer’s newest book, Thrive Foods.  He snagged it from Ravens’ Restaurant in Mendocino, California.  I, like my usual self, modified here and there and made a few “oopsies” that turned out to not be such a big deal.

The almond “ricotta” is delicious and satisfying and the marinated veggies are slightly addicting–we had a little left over, which I tossed in a salad the next day.

The recipe does require some forethought as there is some marinating and soaking that needs to take place 8 hours ahead of time.


  • 6 zucchini thinly shaved lengthwise into strips
  • 2 large carrots, thinly shaved lengthwise into strips
  • juice from two lemons
  • 1 3/4 tsp salt, divided
  • 3/4 tsp pepper, divided
  • 1 1/2 cup raw almonds
  • 3 cloves garlic
  • 2 bunch swiss chard or other green such as kale (or get crazy and do a mix)
  • 1 bunch of fresh basil
  • 2 tbsp nutritional yeast
  • 3 cups baby spinach, cut into strips
  • 3 tomatoes
  • 2 beets, peeled and thinly sliced
  • 1/2 fennel bulb and thinly sliced


  • In a large bowl, toss the zucchini and carrots with the lemon juice, 1 tbsp oil, 3/4 tsp salt, and 1/4 tsp pepper.  Cover and chill for 8ish hours.
  • Place raw almonds in a jar and cover with 2 inches of water.  Set aside to soak for 8 hours.

8 hours later….

  • In a food processor, puree the almonds, garlic, and 2 tbsp olive oil until smooth; transfer to a large bowl and set aside.
  • Place chard/kale/whatever greens you are using in the food processor along with kale and pulse until its finely chopped.  You might need to work it in batches.  Transfer to bowl with almond mixture
  • mix in nutritional yeast, 1/2 tsp salt, and 1/4 tsp pepper.
  • In a separate bowl, drain the marinade from the zucchini into the spinach.  Squeeze it with your hands to wilt it.  Wring dry and discard marinade.
  • Puree tomatoes in blender until smooth; season with 1/2 tsp salt, 1/4 tsp pepper
  • Assemble lasagna–alternate layers of of mixtures
  • spread beets and fennel over top
  • serve immediately or chill
  • drizzle with 2 tbsp olive oil when ready to serve
  • Enjoy!

Happy Eating!


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