Raw mushroom, eggplant, and blueberry lasagna

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  • 2 large eggplants
  • 3 medium tomatoes
  • ½ cup blueberries
  • 10.5 oz mushrooms
  • 5 1/2 tbsp olive oil
  • 3 tbsp soy sauce
  • Juice of 2 lemons
  • 6 basil leaves
  • Sea salt
  • Raw chia seeds
  • 3 tbsp agave syrup

4 servings


Step 1:
• First, rinse  all the ingredients thoroughly, since they will not be cooked all germs must be eliminated.
• Thinly slice the eggplants with a mandoline slicer or knife.
• Peel the tomatoes and slice them.

Step 2:
• Put the eggplants in half of a big Pyrex or porcelain platter. Put the sliced tomatoes in the other half. Spray the platter with 3 1/3 tablespoons of olive oil, the juice of one lemon, and two tablespoons of soy sauce.
• Put the minced basil and sea salt on top.
• Marinate overnight.

Step 3:
• For the mushrooms and blueberries, slice the mushrooms and marinate in another glass dish with the remaining 2 tablespoons of oil, the juice of the other lemon, one tablespoon of soy sauce, sea salt, and three teaspoons of syrup (this will sweeten it and give it a special, tasty texture).
• Marinate overnight as well.

Step 4:
• To assemble the late, first place a slice of eggplant and tomato, then mushrooms and blueberries on top, then another eggplant, tomatoes, and another eggplant.
• Put the chia seeds hydrated for a couple of hours.