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Elaina Love's Recipe for Raw Marinated Veggie Lasagna

Elaina Love's Recipe for Raw Marinated Veggie Lasagna

Yield: 8 servings      Prep time: 1 hour

Ingredients

Veggies
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

Red Bell Marinara - Blend ingredients in a blender or puree in a food processor until smooth.
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

Ricotta/Nut cheese - Puree ingredients in a food processor or blend until fluffy.
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

Directions for Layering

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.

Place enough zucchini slices on the bottom of a square glass pan (9×9) to cover it.

  1. Layer on 1/3 of the marinara sauce.
  2. Then layer 1/3 of the ricotta. Use your fingers or a pastry bag if necessary to spread evenly.
  3. 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.)
  4. Squeeze the liquid out of the pulsed spinach/arugula using a nut milk bag and layer 1/2 onto the mushrooms.
  5. Then 1/2 the bell peppers.
  6. 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.

For more raw recipes, check out chef Elaina Love's food blog at the link below. Or join Chef Elaina at Pure Joy Culinary Academy to refine your raw food prep during her Raw Chef and Health Educator Training.

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