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[download] Fresh Lasagna Snacks!

Fresh_Lasagna_Snacks_Preview Note: As a special bonus for our “Green-Inspired Connection” readers, we have a recipe card to print or keep on your computer for you right here… Just click the image at left to complete the FREE download. :-)

I confess I do feel a funny little pang using the word “lasagna” here because there is nothing hot, gooey, or naughty about them. The rebel in me says to just go for it because the flavors make me think of a fresher, brighter version of Lasagna. Lady Lasagna might be more like this if she spent a month at a health spa in the countryside of Brazil and got her Green-Gratitude groove on.

For this recipe, I had the great pleasure of having my mother here visiting from the USA and helping to taste test. The final result (the recipe below!) got tons of “mmmmm” sounds from both of us and even from Lilla too (age 2)!! Definitely a hit, and I’m so glad we snapped some photos before they were gone.

I really hope you will try them. They are worth the effort (not that they take that much effort!!)!

By the way, Fresh Lasagna Snacks are: vegan, gluten-free, nut-free, raw, oil-free, low sodium, portable, fast, and easy.

YIELD: 24 mini sandwiches (8 appetizers)
EQUIPMENT: Blender or Food Processor, Chef’s knife
TIME: 30 minutes or less

INGREDIENTS FOR BRAZIL NUT RICOTTA
1 cup Brazil nuts
1 Tablespoon lime juice
1/8 teaspoon natural salt
[add in by hand] 3 Tablespoons chopped green onions

INGREDIENTS FOR LASAGNA SNACKS
2 medium zucchinis
1/8 average pineapple
4 plum tomatoes
24 basil leaves

OPTIONAL TOPPINGS
Cold-pressed olive oil
Fresh black pepper

INSTRUCTIONS FOR BRAZIL NUT RICOTTA
Blend or food process the Brazil nuts, lime juice, and salt. Be careful not to over-process so that you still have a small amount of texture. Transfer to a bowl, then add the chopped green onions by hand.

INSTRUCTIONS FOR ASSEMBLY
1. Slice the zucchinis and tomatoes into 1/4-inch rounds. You’ll want to end up with 48 zucchini slices and 24 tomato slices to make 24 mini sandwiches.
2. To cut the pineapple, use a sharp chef’s knife. First cut off the bottom (the top being where the spiky green leaves are). Next, carefully trim a super-thin slice that’s about 1/8 of an inch. Cut this slice into quarters so that it fits your rounds.
3. Stack your sandwiches as follows (from bottom to top): zucchini, tomato, pineapple, 1 teaspoon ricotta, basil leaf, zucchini.
4. Optional: Top with olive oil and/or freshly cracked black pepper.

[Click here for the full recipe including a downloadable recipe card, complete with shopping list and extra tips + health benefits. ETC. Our graphic designer has totally outdone herself making our first recipe card super user-friendly. :-)]

2 comments… add one

  • Jessica Lyn Jewell February 24, 2014, 9:03 am

    Yummy! My mouth is watering ~ I can’t wait to try these! I have never considered adding pineapple to raw lasagne before ~ thank you for such a creative suggestion! :) I really love your new website and I especially love your new slogan ~ being conscious, being nourished, being yourself, being bright, being… green ~ you have created such a beautiful healing love vortex with this intention that will bless more people’s lives than you can imagine! :) Lots of Love to you Eva! Keep shining your gorgeous Divine Light! Thank you for being you and sharing your magnificence with us! xoxo

    • evarawposa February 26, 2014, 12:06 am

      OH Jessica!!! What a treat it is to read this from you! THANK YOU!!!!! I’m so excited about this transition to getting beyond food. I am so grateful for the many opportunities cropping up to learn and grow… it feels so natural to share what I can! And you are so spot on – my intention with this is strong, and I’m so glad you can feel it!!!!!!!!!! Much love, always, :-) xxo Eva

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