Why do I love raw lasagna? Let me count the ways! It is flavorful, healthy, guilt-free, and did I mention, satisfying? This Raw Marinated Vegetable Lasagna is my favorite treat to serve to my friends and family. (You’ll know you are special if I serve this to you!)
Whether you’re new to raw food or have been preparing raw for years, this recipe will never fail to delight you.
Yield: 8 servings
Prep time: 1 hour
Ingredients
- 4 medium yellow or green zucchini, thinly sliced lengthwise on a mandolin
- 2 large Portobello mushrooms chopped and marinated in Tamari or lemon and salt
- 1 large head or 4 cups spinach and 2 cups arugula washed, dried and pulsed in a food processor
- 1 large red bell pepper and 1 large yellow bell pepper, julienned and chopped then dehydrated for 1 or more hours
Veggies
Red Bell Marinara
- 2 cups sun-dried tomatoes covered in water for 2 or more hours (save the water for a salad dressing or possibly to thin the sauce)
- 2 large dates
- 2 cloves garlic
- 1/8 red onion, chopped
- 6 basil leaves
- 1 large bell pepper (or 1 med tomato), chopped
- 1 tsp. Himalayan salt
- 1/8 tsp. oregano
Blend everything in a blender or puree in a food processor until smooth.
Ricotta
- 3 ½ cups macadamia nuts, soaked 2 hours (or combo of macs and cashews)
- ½ cup pure water
- 2 cloves garlic
- 1/4 cup light miso paste
- 2 Tbs. lemon juice
- 1 tsp. Italian seasoning
Puree in a food processor or blend until fluffy.
Directions for Layering
- Place enough zucchini slices on the bottom of a square glass pan (9×9) to cover it.
- Layer on 1/3 of the marinara sauce.
- Then layer 1/3 of the ricotta. Use your fingers or a pastry bag if necessary to spread evenly.
- Squeeze all the liquid out of the mushrooms using your hands or a nut milk bag and layer all of them on the cheese. (You can pulse them in a food processor and make a meaty texture if desired.)
- Squeeze the liquid out of the pulsed spinach/arugula using a nut milk bag and layer 1/2 onto the mushrooms.
- Then 1/2 the bell peppers.
- Start again with the zucchini, sauce, ricotta, mushrooms, spinach and peppers. Keep layering until you run out of ingredients or room in your pan and finish with the cheese, then sauce, making it swirl together so that when you dehydrate it, it looks like baked lasagna.
You can also make your lasagna in a spring form pan. Remove the side of the pan and it looks like a fancy vegetable terrine!
If it’s a sunny day, place it in the sun with a dehydrating screen on top for protection for a couple hours. Otherwise, warm it in the dehydrator on 125 degrees until mealtime.
