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Gluten-Free, Raw Vegan Lasagne

RatingDifficultyIntermediate

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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Gluten-Free, Raw Vegan Lasagne
Yields16 Servings
Prep Time45 minsCook Time8 hrsTotal Time8 hrs 45 mins
Main:
 4 Large Zucchini, sliced lengthwise on a mandolin approx. 1/8" thick
 Marinara Sauce
 Ricotta Cheese
 Pesto
 Marinated Spinach
 Walnut "Meat"
Raw Marinara Sauce
 5 medium Tomatoes
 1 cup Sun-dried Tomatoes
 3 Dates
 2 Garlic Cloves
 2 tsp Red Wine Vinegar
 1 tbsp Dried Oregano
 2 tbsp Olive Oil (optional)
 ½ tsp Crushed Red Pepper
 ½ tsp Sea Salt
Ricotta Cheese:
 2 cups Raw Macadamia Nuts, pre-soaked
 ¼ cup Water
 1 tbsp Lemon Juice
 1 tbsp Nutritional Yeast
 1 Garlic Clove
 2 tbsp Fresh Thyme
 2 tbsp Parsley
 ½ tsp Sea salt, or to taste
Pesto:
 ¾ cup Pine Nuts
 3 cups Fresh Basil
 2 cups Fresh Cilantro
 1 tbsp Lemon Juice
 3 tbsp Olive Oil
 ½ tsp Sea Salt, or to taste
 Fresh Ground Black Pepper, to taste
Marinated Spinach:
 4 cups Baby Spinach, slightly packed
 1 tbsp Olive Oil
 1 tbsp Lemon Juice
 ¼ tsp Sea Salt
Walnut "Meat"
 1 cup Raw Walnuts, pre-soaked
  cup Sun-dried Tomatoes, pre-soaked
 1 tbsp Tamari, *Use wheat-free if you are avoiding gluten
 1 tbsp Water
 1 tbsp Dried Oregano
 1 tsp Agave 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!

Ingredients

Main:
 4 Large Zucchini, sliced lengthwise on a mandolin approx. 1/8" thick
 Marinara Sauce
 Ricotta Cheese
 Pesto
 Marinated Spinach
 Walnut "Meat"
Raw Marinara Sauce
 5 medium Tomatoes
 1 cup Sun-dried Tomatoes
 3 Dates
 2 Garlic Cloves
 2 tsp Red Wine Vinegar
 1 tbsp Dried Oregano
 2 tbsp Olive Oil (optional)
 ½ tsp Crushed Red Pepper
 ½ tsp Sea Salt
Ricotta Cheese:
 2 cups Raw Macadamia Nuts, pre-soaked
 ¼ cup Water
 1 tbsp Lemon Juice
 1 tbsp Nutritional Yeast
 1 Garlic Clove
 2 tbsp Fresh Thyme
 2 tbsp Parsley
 ½ tsp Sea salt, or to taste
Pesto:
 ¾ cup Pine Nuts
 3 cups Fresh Basil
 2 cups Fresh Cilantro
 1 tbsp Lemon Juice
 3 tbsp Olive Oil
 ½ tsp Sea Salt, or to taste
 Fresh Ground Black Pepper, to taste
Marinated Spinach:
 4 cups Baby Spinach, slightly packed
 1 tbsp Olive Oil
 1 tbsp Lemon Juice
 ¼ tsp Sea Salt
Walnut "Meat"
 1 cup Raw Walnuts, pre-soaked
  cup Sun-dried Tomatoes, pre-soaked
 1 tbsp Tamari, *Use wheat-free if you are avoiding gluten
 1 tbsp Water
 1 tbsp Dried Oregano
 1 tsp Agave 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!

Gluten-Free, Raw Vegan Lasagne

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