Raw Mediterranean-style Pressed Lasagna

Ok, so these raw recipes may be a little "out there" for most of us but hey, maybe they are fantastic and we just don't know it yet!  ;o)

Another raw recipe that uses zucchini to make lasagna.  :o) 

MEDITERRANEAN-STYLE PRESSED LASAGNA

(MAKES 8 SERVINGS)

5 medium zucchini, sliced lengthwise into long thin strips (this is best done on a mandoline but you can do it by hand as well ;)

1/2 cup Herb Oil** (see recipe below)

Sea salt and freshly ground black pepper

2 tomatoes, quartered

1/2 cup pitted olives

2 cups Quick Cheese (click here to see the recipe) made with macadamia nuts

3 garlic cloves, grated on a a Microplane rasp

2 tablespoons chopped with fresh rosemary leaves (or any other herb of your taste -I bet chives would be fab!)

1 teaspoon crushed red pepper flakes

Sea salt

1 teaspoon freshly ground black pepper

1 pound shiitake mushroom caps, torn (450gr)

2 tablespoons of Garlic Oil *** (see recipe below)

1pound baby spinach (450gr)

2 tomatos, thinly sliced

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1-Lay the zucchini strips out on baking sheets. Using a pastry brush, brush each layer of zucchini with the herb oil. Lightly salt and pepper each later and set aside.

2-Put the tomato quarters and olives in a food processor and blend until smooth. Add cheese, garlic, rosemary, red pepper, 1 teaspoon salt, and the black pepper. Pulse until the mixture is creamy. Transfer to a bowl. Using a spatula, fold in the shiitakes until thoroughly coated. Set aside.

3-Whisk the garlic oil and a pinch of salt together in a bowl. Add the spinach and toss to coat.

4-To layer the lasagne, you'll need an 8-inch square pan (20cm). Cut the zucchini slices into 8-inch lengths. Layer the lasagne as follows: zucchini, spinach, shiitake cheese, and tomato slices, then repeat.

5-Cover the pan with parchment paper and using water-filled jars -or something similar-, weight down the lasagne and refrigerate for 3 to 4 hours. To serve, cut pieces and garnish with any remaining herb oil. Cover any leftovers and refrigerate for up to 5 days.

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**HERB OIL RECIPE

(MAKES 3 CUPS)

1 bunch of scallions, green and white parts, halved

1cup fresh flat-leaf parsley leaves

1 cup spinach leaves

1/2 cup fresh tarragon leaves

2 cups extra virgin olive oil

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1-Put the scallions, parsley, spinach, and tarragon in a food processor and coarsely chop. With the machine on, slowly drizzle in the olive oil until well combined with the herbs.

2-Pour into a jar, cover and refrigerate for up to 1 week. Allow the oil to come to room temperature before using.

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*** GARLIC OIL RECIPE

(MAKES 1 CUP)

1 cup extra virgin olive oil

5 garlic cloves, grated on a Microplane rasp

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Combine oil and garlic in a glass jar and give it a good shake. Use immediately or store in the refrigerator put to one week. Allow the oil to come to room temperature before using.

Recipe & Photo from here.  I LOVE the internet!!