This gluten-free, raw vegan Lasagne is a delicious meal that the whole family can enjoy. This meal requires some food prep and you will need a food processor and a dehydrator to create this dish.
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Yields16 ServingsPrep Time45 minsCook Time8 hrsTotal Time8 hrs 45 mins
Main:
4Large Zucchini, sliced lengthwise on a mandolin approx. 1/8" thick
Marinara Sauce
Ricotta Cheese
Pesto
Marinated Spinach
Walnut "Meat"
Raw Marinara Sauce
5medium Tomatoes
1cupSun-dried Tomatoes
3Dates
2Garlic Cloves
2tspRed Wine Vinegar
1tbspDried Oregano
2tbspOlive Oil (optional)
½tspCrushed Red Pepper
½tspSea Salt
Ricotta Cheese:
2cupsRaw Macadamia Nuts, pre-soaked
¼cupWater
1tbspLemon Juice
1tbspNutritional Yeast
1Garlic Clove
2tbspFresh Thyme
2tbspParsley
½tspSea salt, or to taste
Pesto:
¾cupPine Nuts
3cupsFresh Basil
2cupsFresh Cilantro
1tbspLemon Juice
3tbspOlive Oil
½tspSea Salt, or to taste
Fresh Ground Black Pepper, to taste
Marinated Spinach:
4cupsBaby Spinach, slightly packed
1tbspOlive Oil
1tbspLemon Juice
¼tspSea Salt
Walnut "Meat"
1cupRaw Walnuts, pre-soaked
⅔cupSun-dried Tomatoes, pre-soaked
1tbspTamari, *Use wheat-free if you are avoiding gluten
1tbspWater
1tbspDried Oregano
1tspAgave or Coconut Nectar
Raw Marinara Sauce:
1
Slice the tomatoes in half and remove the stems.
2
Gently squeeze some of the excess water out of the tomatoes, and add them to a food processor along with the rest of the ingredients, except for the olive oil.
3
Blend fully for a minute or two until there are no big chunks of anything. While the sauce is spinning, drizzle in the olive oil.
4
If you would like a fat-free sauce, just omit olive oil, however it does give it a rich, more rounded flavor.
Ricotta Cheese:
5
Add all ingredients to a Vitamix and blend, using the tamper, until smooth.
Pesto:
6
Add all ingredients except olive oil to a food processor, and pulse until mostly chopped.
7
Scrape down the walls with a soft spatula, and then drizzle in the olive oil with the blade spinning.
8
Scrape the walls, and pulse a couple of more times until it reaches your desired texture.
Marinated Spinach:
9
Gently massage the oil, lemon, and salt into the spinach so that it starts to wilt and break down.
10
Let it sit out for about 30 min to soften and absorb the flavors.
Walnut "Meat"
11
Add all ingredients to a food processor, and pulse until it looks like cooked ground meat.
Assembling the "Lasagne"
12
*Really you can layer this lasagna anyway you like, but here is suggestion for your first time.
13
In a square or rectangle baking dish, add a few of spoonfuls of sauce, just to thinly coat the bottom of the dish.
14
Spread out an even layer of zucchini slices, followed by the ricotta cheese, being careful the spread the cheese evenly.
15
Next, spread out the marinated spinach, and then a layer of marinara sauce.
16
Now spread another layer of zucchini, followed by the pesto.
17
Crumble on the “meat”, and top with another layer of zucchini. Spread the remaining sauce over top.
18
Place the lasagne, uncovered, in a dehydrator at 115 degrees for 6-8 hours.
19
This is an optional step, but we really recommend it. It helps to concentrate and bring all of the flavors together, as well as allows you to eat a warm lasagne without sacrificing any of the living enzymes. If you don’t have a dehydrator, you can put your oven to the lowest setting, and leave the lasagna in for about an hour or two. Bon appetite!
4Large Zucchini, sliced lengthwise on a mandolin approx. 1/8" thick
Marinara Sauce
Ricotta Cheese
Pesto
Marinated Spinach
Walnut "Meat"
Raw Marinara Sauce
5medium Tomatoes
1cupSun-dried Tomatoes
3Dates
2Garlic Cloves
2tspRed Wine Vinegar
1tbspDried Oregano
2tbspOlive Oil (optional)
½tspCrushed Red Pepper
½tspSea Salt
Ricotta Cheese:
2cupsRaw Macadamia Nuts, pre-soaked
¼cupWater
1tbspLemon Juice
1tbspNutritional Yeast
1Garlic Clove
2tbspFresh Thyme
2tbspParsley
½tspSea salt, or to taste
Pesto:
¾cupPine Nuts
3cupsFresh Basil
2cupsFresh Cilantro
1tbspLemon Juice
3tbspOlive Oil
½tspSea Salt, or to taste
Fresh Ground Black Pepper, to taste
Marinated Spinach:
4cupsBaby Spinach, slightly packed
1tbspOlive Oil
1tbspLemon Juice
¼tspSea Salt
Walnut "Meat"
1cupRaw Walnuts, pre-soaked
⅔cupSun-dried Tomatoes, pre-soaked
1tbspTamari, *Use wheat-free if you are avoiding gluten
1tbspWater
1tbspDried Oregano
1tspAgave or Coconut Nectar
Directions
Raw Marinara Sauce:
1
Slice the tomatoes in half and remove the stems.
2
Gently squeeze some of the excess water out of the tomatoes, and add them to a food processor along with the rest of the ingredients, except for the olive oil.
3
Blend fully for a minute or two until there are no big chunks of anything. While the sauce is spinning, drizzle in the olive oil.
4
If you would like a fat-free sauce, just omit olive oil, however it does give it a rich, more rounded flavor.
Ricotta Cheese:
5
Add all ingredients to a Vitamix and blend, using the tamper, until smooth.
Pesto:
6
Add all ingredients except olive oil to a food processor, and pulse until mostly chopped.
7
Scrape down the walls with a soft spatula, and then drizzle in the olive oil with the blade spinning.
8
Scrape the walls, and pulse a couple of more times until it reaches your desired texture.
Marinated Spinach:
9
Gently massage the oil, lemon, and salt into the spinach so that it starts to wilt and break down.
10
Let it sit out for about 30 min to soften and absorb the flavors.
Walnut "Meat"
11
Add all ingredients to a food processor, and pulse until it looks like cooked ground meat.
Assembling the "Lasagne"
12
*Really you can layer this lasagna anyway you like, but here is suggestion for your first time.
13
In a square or rectangle baking dish, add a few of spoonfuls of sauce, just to thinly coat the bottom of the dish.
14
Spread out an even layer of zucchini slices, followed by the ricotta cheese, being careful the spread the cheese evenly.
15
Next, spread out the marinated spinach, and then a layer of marinara sauce.
16
Now spread another layer of zucchini, followed by the pesto.
17
Crumble on the “meat”, and top with another layer of zucchini. Spread the remaining sauce over top.
18
Place the lasagne, uncovered, in a dehydrator at 115 degrees for 6-8 hours.
19
This is an optional step, but we really recommend it. It helps to concentrate and bring all of the flavors together, as well as allows you to eat a warm lasagne without sacrificing any of the living enzymes. If you don’t have a dehydrator, you can put your oven to the lowest setting, and leave the lasagna in for about an hour or two. Bon appetite!
