When I first saw this recipe for zucchini lasagna in the March 2013 issue of Clean Eating Magazine, I thought it was….well…. cooked. After all, why would it be raw? That just didn’t make sense to me. I quickly scanned the recipe and noticed there was zero heat involved…..and indeed it was a raw lasagna (well, not all the ingredients are technically “raw”, I suppose, ex: the nutritional yeast). I showed Nick the recipe and he cringed. That’s fine, he’s pretty great at trying most of the things I make, but this recipe just wasn’t calling his name (plus anything with nutritional yeast in it is an automatic “no, no” for him). I’m typically a fan of eating things really hot so to be honest I was hesitant about this recipe for a while myself, but let me tell you, I am so glad I ended up making it. It was amazing!
|Estimated Nutrition Facts for 1-serving
QUESTION: Have you ever had an uncooked lasagna (or any other food that is typically eaten cooked/hot)?