When we think of lasagna what comes to mind? Layers of white-flour based pasta noodles sandwiching several different kinds of melted, heated dairy cheese, with some red sauce and most typically some kind of meat. So in other words, the worst Beauty Food Pairing combination you can imagine- refined starch (basically sugar), dairy and animal protein!
This recipe is going to change the way you view lasagna forever. I am a huge marinara fan, so I think the sauce is really important, as is the fact that the “cheese” should be satisfying and delish. My clients love this raw lasagna and I think you will too!
I don’t like it eating it super cold out of the fridge, so you can warm it in your oven at the lowest temperature with the door cracked open, or in your dehydrator for about 45 minutes before eating it. Don’t cook it- so it does maintain its raw qualities. Enjoy!
Ingredients (Yields 1 lasagna to fit a 9×13 inch platter):
Base:
- 8 yellow organic zucchini squashes
- 1/2 cup lemon juice
- ½ tsp. Celtic or Himalayan sea salt
- 1 Tbs. Italian seasoning
Marinara Sauce:
- 3 large organic tomatoes
- 3 ½ cups sundried tomatoes (if you purchase the ones that are dried you will have to soak for an hour or so)
- ½ cup white onion, chopped
- 2 medium garlic cloves
- ¾ tsp. Celtic or Himalayan sea salt
- ½ cup fresh basil, chopped
Ricotta Cheese:
- 2 cups pine nuts
- 2 Tbs. lemon juice
- 2 Tbs. low sodium tamari
- ½ cup water
- 1 medium garlic clove
Parmesan Cheese:
- 1 cup walnuts
- 2 Tbs. nutritional yeast
- 1 tsp. Italian seasoning
- ½ tsp. Celtic or Himalayan sea salt
Directions:
Pre-prep: Soak the pinenuts in water for 4-6 hours, and drain and rinse well.
- Slice the yellow squash very thinly with a sharp knife. If you happen to have a mandolin, you could certainly use that, but it is completely not necessary. Be careful with your little fingers!
- Add the squash strips to a large bowl, and add in the lemon juice, salt and Italian seasoning. Be sure to use your hands to push the ingredients throughout the squash, so that every part of the squash is marinating in the mixture. The lemon will “cook” the squash, and helps soften it up to have the consistency more like pasta noodles. Set this to the side. Ideally you would let the squash marinate on its own for at least 4-6 hours before you serve the lasagna. Be sure to mix it up gently every few hours.
- Create the marinara sauce in the blender by placing the tomatoes in the blender first, and blending them with the onion, sea salt, fresh basil and garlic. Add the sundried tomatoes last, and after you have blended the rest of the ingredients, since they are of a harder consistency. They will give the sauce a nice thick consistency.
- Make the ricotta cheese in the blender by first adding the lemon juice, water and tamari, then the garlic cloves and lastly the pine nuts.
- To assemble, take a clean 9 x 13 inch pie tray, and start layering the strips of marinated squash, alternating with the marinara sauce and the ricotta cheese. Keep going until you use up all the material.
- Garnish the top of the lasagna with the parmesan cheese, and some fresh basil leaves.
- Stick in the oven (which is always slightly warm), without turning it on, for at least one hour before serving. This is really amazing when it has that slightly warm temperature running through it- you don’t want it to be super cold pulled right out of the fridge. Enjoy!
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This looks amazing. However, I have never seen yellow zucchini in stores. I guess I will have to use green.
Yellow Squash is Yellow Zucchini. It looks like an imperfect pear :9
Is yellow zucchini the same thing as yellow squash?
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I would love to know where you find good priced pine nuts? The lasagna recipe you post calls for 2 lbs, but these nuts are so pricey, and even more so if organic.. Do you have any good online sources to purchase from?
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I’ve read some of your other blog posts about how we should only consume fermented soy. Does tamari use fermented soy?
While on the subject of food pairing can anyone suggest where I can get more info? I’m reading the beauty detox solution and I’m fascinated by the concept but have some questions. For ex. I love to eat ezekiel bread and almond butter for breakfast, is the almond butter considered a protein or a fat?
Thx.
Can u make this with quinoa lasagna noodles??
I tried this and it looked NOTHING like the picture! Methinks I’ll attempt it again.
Hi Kimberly, this looks amazing I will have to give it a try!
I have a few questions I hope you can answer, I’ve been on your beauty detox diet for about two weeks now and have been having the smoothie for breakfast most days, when I don’t have time (I’m at uni and am lacking a good blender!) I have a green drink made with vitagreens powder and almond milk and water, then some fruit. For lunch I have one of your salads with nuts or avocado, and maybe some chia seeds soaked for a snack, then dinner I’ve been making your detox dinners.
Everything was ok at the beginning of the week – no problems, but for two days I’ve had (sorry about this) really loose bowel movements (and green coloured!) and a bit of an upset tummy, bloating and gas, and feel a bit “sick”. I What’s going on? I was wondering whether I am not eating enough protein with all the fibre?
I definitely have a sensitive stomach after I got a horrible food poisoning illness in Thailand last year so maybe I need to be taking probiotics and digestive enzymes?
I’m really disappointed because I really reaaallly want to be seeing amazing changes and I know your diet works but somethings up with my body as it’s not digesting them properly..
Thankyou in advance, and i’m loving your blog and tips – the macadamia and sundried tomato mash is delicious!
Sarah
Hey there, I have been reading BDS and have not yet started it, but I think I have the answer to your question. Basically, Kim says that when you go from eating the normal standard American diet, or a variation thereof, to eating with the BDS in mind, your body starts churning up all the toxins that it has stored in it over the years of eating nasty processed white flour, meat protein, and dairy. It *has* to dig it out in order to get it out.
Think of a bucket of water. Add a bunch of dirt and scum and stir it around. Looks nasty, but now let it sit for a couple days. If you look at it, all the nasty has settled to the bottom and the water looks ok. Not terribly clean, but not terribly dirty either.
Same thing with your body. It is trying to get rid of the accumulated toxins, so very often after starting this or any other healthier diet, you will feel sick for a bit while your body starts processing the nasty stuff and getting it out of your system. Kim says that if you go back to eating protein and dairy, yeah, you will feel better, but you’re just shoving more yuck into your body. If you are following the diet and drinking the GGS daily, you should be getting plenty of protein. Stick with it and you will feel amazing eventually.