LASAGNA TERRINE
Chef Roxanne Klein of Roxanne’s – Larkspur, CA
Adapted by StarChefs

Yield: 8 Servings

Ingredients:

Cashew Cheese*
• 3 cups cashews, soaked 10-12 hours
• 1/3 cup Rejuvelac**
• ½ teaspoon Celtic salt
  
  
Herb Cheese
• 1 cup cashew cheese
• 1 Tablespoon + 1 teaspoon water
• 1 teaspoon minced shallot
• ½ teaspoon minced garlic
• ¼ teaspoon lemon juice
• ½ teaspoon nutritional yeast
• ¼ teaspoon salt
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh thyme
  
  
Cherry Tomato and Corn Salad
• ¾ cup fresh corn kernels
• ½ cup cherry tomatoes, halved
• 6 basil leaves
• 2 Tablespoons extra virgin olive oil
• 1 teaspoon lemon juice
• Salt and pepper, to taste
  
  
Marinara Sauce
• 2 cups sun-dried tomatoes, soaked 1-4 hours, rinsed and drained
• 4 roma tomatoes, seeded
• ½ cup basil leaves
• 4 cloves garlic
• 2 Tablespoons maple syrup
• ½ teaspoon salt
• 12 cherry tomatoes
• 3 Tablespoons olive oil
• 1 teaspoon minced onion
• 2 Tablespoons fresh oregano
• 1 ½ teaspoons thyme
• ½ teaspoon lemon juice
• ½ teaspoon fresh black pepper
  
  
Lasagna
• 2 Tablespoons soy sauce
• 2 ½ cloves garlic, crushed
• 2 Tablespoons olive oil
• 4 cups cremini mushroom, sliced
• 1 bunch spinach, washed and trimmed
• ½ cup basil, chiffonade
• dash of salt
• 2 Tablespoons olive oil
• 8 ounces corn kernels
• ¼ cup minced onion
• 4 zucchini, sliced paper thin
• Lasagna noodles
  
  
Garnish
• ¼ cup Rawmesan*
• 1 cup Cherry Tomato and Corn Salad
• Basil oil
• Fresh greens, any type

Method:

For Cashew Cheese:
Put cashews through juicer with blank plate. Mix Rejuvelac and Celtic salt into cashew liquid by hand.

For Herb Cheese:
Combine all ingredients, except basil and thyme. Add basil and thyme after other ingredients are well mixed.

For Cherry Tomato and Corn Salad:
Mix vegetables together. Combine olive oil and lemon juice. Toss vegetables with dressing. Season with salt and pepper.

For Lasagna:
Combine soy sauce, garlic and 2 tablespoons of olive oil. Add mushrooms and marinate in refrigerator for 20 minutes. Drain mushrooms, cover and refrigerate until service.

Combine salt and 2 Tablespoons olive oil. Toss salty oil with spinach and basil. Cover and refrigerate until service.

Dehydrate corn and onion in dehydrator at 105 degrees to soften and dry for 30 minutes. Cover and refrigerate until service.

Line a terrine mold with plastic. Place a layer of zucchini noodles in mold, covering the bottom and sides of terrine. Leave a 2 inch overhang on all sides. Place two layers of mushrooms on top of the zucchini. Top with half of herb cheese. Top with layer of spinach/basil mix, (3 leaves deep). Top with marinara sauce. Top with corn and onion mixture. Top with salt and pepper. Continue with zucchini in a double layer, first running across terrine, second vertically across mold. Top with two layers of mushrooms, remaining cheese, spinach, (3 leaves deep), marinara, corn and onion, salt and pepper. Top with spinach, (1 layer only).

Pull up on plastic wrap to tighten sides, folding over outside zucchini layers. Patch with zucchini as needed. Refrigerate for one hour. Remove from terrine mold and slice carefully. Refrigerate sliced lasagna.

Note: Terrine is best made no more than 3 hours prior to serving.

For Marinara Sauce:
Blend all ingredients except fresh herbs in food processor or blender. Pulse in fresh herbs. Refrigerate, covered, until service. Marinara will keep 3 days in refrigerator tightly covered.

To Serve:
Spoon small pool of marinara sauce into center of each plate. Place a slice of terrine on top. Arrange Cherry Tomato and Corn Salad and fresh greens around lasagna's border and drizzle with more olive oil. Remove from refrigerator 20 minutes before service to bring to room temperature.

Wine Pairing:
Crichton Hall, Merlot 1999, Napa

*Available for purchase from Roxanne’s Restaurant 415.924.5004
**Available on the web at www.rejoiceinlife.com.