Ani Phyo's RAWsagne (Raw & Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 316.5
- Total Fat: 16.6 g
- Cholesterol: 0.0 mg
- Sodium: 860.8 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 9.5 g
- Protein: 9.3 g
View full nutritional breakdown of Ani Phyo's RAWsagne (Raw & Gluten Free) calories by ingredient
Introduction
I leave out the crust, because it's way too heavy for me since the cheeze is made with sunflower seeds, too. I leave out the crust, because it's way too heavy for me since the cheeze is made with sunflower seeds, too.Number of Servings: 8
Ingredients
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MARINARA
• 3.75 cups cherry tomatoes
• 3 medjool dates, pitted
• 2.5 teaspoon oregano, dried
• 1.25 teaspoon rosemary, fresh
• 2.5 Tablespoon lemon juice
• .8 cup olive oil
• 5 teaspoons salt
ITALIAN CHEEZE
• 2 cloves garlic
• 1/2 teaspoon salt
• 1 cup sunflower seeds
• 5 oz water
• 2T lemon juice
FILLINGS
• .25lb Olives, pit, chop
• 2 lbs Squash, slice on mandoline thinly
• 1 lb Tomatoes, slice 1/8 in thick
• .25 large Onion
• .5lb Sundried tomatoes, slice
• 1 T dry thyme
• 3 T oregano
Directions
To make your MARINARA, place all ingredients into your blender. Blend to mix well.
To make your ITALIAN CHEEZE, place garlic and salt into your food processor and process. Next, add sunflower seeds and process. Lastly, add water and lemon juice, process.
To assemble your RAWzagna, you’ll be repeating your layers twice. Begin by spreading half your squash onto crust. Then top with about 2 cups of Marinara sauce, and then half your fillings in layers. Gently press down on RAWzagna before you start your 2nd layer. For the final layer, top using olives and the herbs last.
Will keep for several days in your fridge.
Number of Servings: 8
Recipe submitted by SparkPeople user PESCETARIAN.
To make your ITALIAN CHEEZE, place garlic and salt into your food processor and process. Next, add sunflower seeds and process. Lastly, add water and lemon juice, process.
To assemble your RAWzagna, you’ll be repeating your layers twice. Begin by spreading half your squash onto crust. Then top with about 2 cups of Marinara sauce, and then half your fillings in layers. Gently press down on RAWzagna before you start your 2nd layer. For the final layer, top using olives and the herbs last.
Will keep for several days in your fridge.
Number of Servings: 8
Recipe submitted by SparkPeople user PESCETARIAN.