Jean in Newcastle Posted July 7, 2013 Share Posted July 7, 2013 The title really says it all. I see recipes out there but I want something tried and true. Quote Link to comment Share on other sites More sharing options...
*LC Posted July 7, 2013 Share Posted July 7, 2013 I use to just leave out the cheese when I made lasagna for my son. He liked it. I can get you the recipe, but I literally just alternated the meat and noodle layers of a standard 4-layer recipe. Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted July 7, 2013 Author Share Posted July 7, 2013 Thanks, *LC. I hadn't thought of that option. Quote Link to comment Share on other sites More sharing options...
Tap Posted July 7, 2013 Share Posted July 7, 2013 Either just do the meat/pasta layers or make a bechamel sauce (with alternates that work for you like coconut oil/almond milk) and substitute that for a cheese layer. When I make a deep lasagna I alternate pasta with: (bottom to top) meat-sauce/bechmel//meat-sauce/cheese/meat-sauce. It will definitely change the flavor, but it still will add a hit of a dairy layer without the dairy. Quote Link to comment Share on other sites More sharing options...
Crimson Wife Posted July 7, 2013 Share Posted July 7, 2013 Daiya cheese works okay as a substitute for mozzarella. I haven't found a decent substitute for the ricotta so I just leave that off. Quote Link to comment Share on other sites More sharing options...
HappyLady Posted July 7, 2013 Share Posted July 7, 2013 I don't have a recipe because I just wing it, but I use tofu for the ricotta and add Daiya cheese. I don't add a ton of Daiya, just enough to give it a little creaminess in between the layers. You could also look for some recipes that use nuts (a lot of raw recipes use them) because I've had raw lasagnas and they're always amazing! They're just too much work for me to do. :) Quote Link to comment Share on other sites More sharing options...
Crimson Wife Posted July 7, 2013 Share Posted July 7, 2013 I don't have a recipe because I just wing it, but I use tofu for the ricotta and add Daiya cheese. I agree that tofu works so long as soy is tolerated. My little one has a gluten intolerance and both soy & dairy protein have chemical structures similar enough to gluten for her doctor to recommend avoiding them for the time being in order to let her system heal. Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted July 7, 2013 Author Share Posted July 7, 2013 Nuts? Raw lasagna? I'm imagining something very hard and crunchy. . . the noodles aren't even cooked? I think I'd better look this up. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted July 7, 2013 Share Posted July 7, 2013 Nuts? Raw lasagna? I'm imagining something very hard and crunchy. . . the noodles aren't even cooked? I think I'd better look this up. Most raw foodists make their "raw pasta" with thinly sliced zucchini. It is actually pretty good.. Having a mandoline or other device to give one very regular slices helps. Many raw foodists also make a sort of "cheese" from softened and blended nuts, particularly cashews. It is pretty indulgent, tasty, and expensive. Nice as a "treat" on special occasions, but... Bill Quote Link to comment Share on other sites More sharing options...
gracesteacher Posted July 7, 2013 Share Posted July 7, 2013 We have made ricotta using coconut milk and agar. It is not perfect but close enough for us. Quote Link to comment Share on other sites More sharing options...
Crimson Wife Posted July 7, 2013 Share Posted July 7, 2013 We have made ricotta using coconut milk and agar. It is not perfect but close enough for us. That sounds interesting. Is it similar to this recipe? http://cassidyscraveablecreations.com/2012/09/ricotta-cheese-dairy-soy-nut-free.html Quote Link to comment Share on other sites More sharing options...
dragons in the flower bed Posted July 7, 2013 Share Posted July 7, 2013 Nuts? Raw lasagna? I'm imagining something very hard and crunchy. . . the noodles aren't even cooked? I think I'd better look this up. I slice zucchini with a potato peeler until there's nothing left but a core of seeds. Then I toss the zucchini "noodles" in a "sauce" that is really a kind of cashew hummus, just nuts blended in a food processor til smooth and creamy, with some herbs and oils. I saw the recipe here. I was expecting it to be completely gross but I had to try it because there just wasn't enough room in my diet to be picky after my doctor told me I couldn't have dairy or gluten. So I tried it anyway, and I was braced to be grossed out. To my astonishment and delight it was fantastic. Very delicious! The cashew hummus was very creamy and flavorful, and the noodles only had a slight crunch, the same satisfying level of resistance in al dente pasta. In fact I may have to make it tonight because now I'm craving it, just thinking about it. I know it sounds gross but eating raw is addictive. I struggled with exhaustion, a lazy immune system, constant illness, and constant brain fog for years, trying everything -- antidepressants, psychotherapies, caffeine pills, exercise, light therapy, EVERYTHING -- but within a week of eating raw I felt alive again. (I cried. All that time, all that hell, and I had found my cure. I cried my eyes out.) When I let myself go back off the raw diet (I try not to be obsessive about it), I crave those raw, crunchy veggies the way I used to crave caffeine in the mornings. I really think everyone should try a raw weekend once in their lifetimes. Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted July 7, 2013 Author Share Posted July 7, 2013 Very interesting on the raw lasagna. I will definitely have to try it! Quote Link to comment Share on other sites More sharing options...
Ellie Posted July 7, 2013 Share Posted July 7, 2013 Here's one: Zucchini Lasagna Quote Link to comment Share on other sites More sharing options...
HappyLady Posted July 7, 2013 Share Posted July 7, 2013 I know it sounds gross but eating raw is addictive. I struggled with exhaustion, a lazy immune system, constant illness, and constant brain fog for years, trying everything -- antidepressants, psychotherapies, caffeine pills, exercise, light therapy, EVERYTHING -- but within a week of eating raw I felt alive again. (I cried. All that time, all that hell, and I had found my cure. I cried my eyes out.) When I let myself go back off the raw diet (I try not to be obsessive about it), I crave those raw, crunchy veggies the way I used to crave caffeine in the mornings. I really think everyone should try a raw weekend once in their lifetimes. I know what you mean!! I'm trying to move closer to a raw diet (I'm vegan now) because I can't believe how good I feel when I eat that way. And, raw food (from restaurants, not me - LOL) has been the best food I've ever eaten! So glad to hear it's done wonders for you. :) Quote Link to comment Share on other sites More sharing options...
Spy Car Posted July 7, 2013 Share Posted July 7, 2013 This thread had me hankering for some raw zucchini "pasta," but I was also in the mood for some Mexican food, so living in the land of "fusion food" I decided to have both. I thinly-sliced some zucchini "pasta" on the mandoline. Hit it with a little garlic, olive oil, turmeric, and lime juice then tossed. Then I minced some tomato, white onion, seranno chile, and fresh cilantro, and added that to the "pasta." Remembered I had some radishes, so sliced them very thin on the mandoline too. Tossed, and served. It was delicious! Bill Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted July 7, 2013 Author Share Posted July 7, 2013 It sounds delicious, Bill. I can't have nightshades so I couldn't have the chilies but I'll enjoy them vicariously! Quote Link to comment Share on other sites More sharing options...
Spy Car Posted July 7, 2013 Share Posted July 7, 2013 It sounds delicious, Bill. I can't have nightshades so I couldn't have the chilies but I'll enjoy them vicariously! No tomatoes either? Bill Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted July 7, 2013 Author Share Posted July 7, 2013 No tomatoes either? Bill Sigh. No tomatoes either. Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted July 7, 2013 Author Share Posted July 7, 2013 I'm asking about the lasagna though more for my dairy free 16 year old son who used to live on pizza and lasagna. He misses it and I want to provide what he likes but in a form that won't make him sick. Quote Link to comment Share on other sites More sharing options...
gracesteacher Posted July 8, 2013 Share Posted July 8, 2013 This is what I use for pasta sauce http://www.adventuresofaglutenfreemom.com/2010/01/tomato-free-marinara-sauce/ Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted July 8, 2013 Author Share Posted July 8, 2013 Bless you, Gracesteacher. That looks like a wonderful recipe! Quote Link to comment Share on other sites More sharing options...
gracesteacher Posted July 8, 2013 Share Posted July 8, 2013 My daughter has tons of allergies this was a godsend to us. We love it I hope you enjoy it. Quote Link to comment Share on other sites More sharing options...
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