Rawsagna Recipe – Eats Now

Name: Rawsagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 medium zucchini, ends trimmed off, sliced very thin (may use mandolin if possible); 2 1/2 cups pine nuts; 2 1/2 tablespoons nutritional yeast; 3 tablespoons lemon juice; 1 1/2 teaspoons salt; 6 tablespoons filtered water; 2 cups sun-dried tomatoes, with oil from jar; 2 vine-ripened tomatoes, sliced; 1 shallot, chopped; 1 clove garlic, crushed; 2 tablespoons lemon juice; 1/4 cup extra-virgin olive oil; 1 tablespoon raw honey; 2 teaspoons sea salt; 1 teaspoon crushed red pepper flakes; 1 bunch fresh basil leaves; 1/2 cup shelled pistachios; 1/4 to 1/3 cups extra-virgin olive oil; Pinch sea salt and pepper; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions …

Servings: persons

3 to 4 medium zucchini, ends trimmed off, sliced very thin (may use mandolin if possible)
2 1/2 cups pine nuts
2 1/2 tablespoons nutritional yeast
3 tablespoons lemon juice
1 1/2 teaspoons salt
6 tablespoons filtered water
2 cups sun-dried tomatoes, with oil from jar
2 vine-ripened tomatoes, sliced
1 shallot, chopped
1 clove garlic, crushed
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon raw honey
2 teaspoons sea salt
1 teaspoon crushed red pepper flakes
1 bunch fresh basil leaves
1/2 cup shelled pistachios
1/4 to 1/3 cups extra-virgin olive oil
Pinch sea salt and pepper
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1
For the noodles: Put sliced zucchini on a plate and allow them to rest on the counter at room temperature.
2
For the ricotta: Put all of the ricotta ingredients (except the water) in a blender or food processor and pulse a few times until incorporated.
3
Blend in the water until mixture is slightly fluffy; you may not use all of the water, or you may need a little more to achieve the consistency.
4
For the tomato sauce: Mix all of the tomato sauce ingredients together in a blender or food processor until smooth.
5
Set aside.
6
For the pesto: Place ingredients into a food processor and blend until well combined but still chunky.
7
Taste and season, if necessary, with additional sea salt.
8
To assemble: Put 2 to 3 zucchini slices on a plate, overlapping one on top of another.
9
Gently spread the ricotta over the zucchini, covering the entire surface.
10
Repeat the same process with the tomato sauce, and then the pesto.
11
Sandwich the purees with another 2 to 3 slices of zucchini, and then gently press down.
12
In the center of the second layer of zucchini, spread a small amount of each puree, one on top of the other, like previously executed.
13
Put a basil leaf in the center of the purees as a garnish.
14
Serve at room temperature.

1265

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 to 4 medium zucchini, ends trimmed off, sliced very thin (may use mandolin if possible), 2 1/2 cups pine nuts, 2 1/2 tablespoons nutritional yeast, 3 tablespoons lemon juice, and more.

Yes, Rawsagna falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rawsagna

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