Vegetarian

Ani Phyo's RAWsagne (Raw and Gluten Free) is for Dinner.

Ani Phyo's RAWsagne (Raw and Gluten Free) takes 20 minutes to prepare.

Ani Phyo's RAWsagne (Raw and Gluten Free) takes 1 minutes to cook.

Ani Phyo's RAWsagne (Raw and Gluten Free) makes 8 servings.

The ingredients for Ani Phyo's RAWsagne (Raw and Gluten Free) are:

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

Here is how you make Ani Phyo's RAWsagne (Raw and Gluten Free):

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: 8Recipe submitted by SparkPeople user PESCETARIAN.

The nutritional information for Ani Phyo's RAWsagne (Raw and Gluten Free) is:

• 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

Ani Phyo's RAWsagne (Raw and Gluten Free) is Italian cuisine.

The dietary needs meet for Ani Phyo's RAWsagne (Raw and Gluten Free) is Vegan