Raw Lasagna Magnifico
I didn’t have my first taste of lasagna until I was in college. Yes, I was deprived. My girlfriend took me to Diciccos Italian Restaurant for the first time, and I was hooked.
I suggest when making this recipe, make the cheese one or two days ahead of time. Since there are several components of this recipe that need to be prepared, not having to make the cheese in addition to the marinara sauce and pesto will be a time saver.
Raw Lasagna Recipe
Equipment Needed: Food Processor and Mandolin
Yield: serves 4-8 depending how big of size you want!
Herb Ricotta Cheese – see recipe
Basil Pesto Sauce – see recipe
- 2 zucchini at room temperature, sliced 1/16 inch thick
- 1/2 pound fresh spinach leaves
- 8 cups, seeded and chopped Roma tomatoes
- 2/3 cup sun-dried tomato powder (make your own – grind up sun dried tomatoes)
- 3 tablespoons minced fresh basil leaves (more if you desire stronger basil flavor in sauce)
- 2 tablespoons minced onion
- 2 tablespoons minced, fresh oregano or 2 teaspoons oregano powder
- 1/2 to 1 teaspoon Himalayan salt
- 1/4 teaspoon black pepper
- Note: test taste sauce – add more of specific ingredient if desired (also can use onion and garlic powders)
Note: when in a pinch and time is a factor, go ahead and cheat – buy and use an organic marinara sauce – but double check ingredients and choose a good one.
Vegan Ground Meat: add another tasty dimension to your sauce – is to take the meatball recipe and instead of rolling meat into balls, sprinkle clumps onto dehydrator sheet and dehydrate for several hours and wa-la you’ve got meatless ground meat..
1. As stated above, I suggest making cheese a day or two ahead of time.
2. Using a mandolin, slice the two zucchinis. Suggestion: before slicing, cut zucchini in half, long wise. This will allow you to easily slice with mandolin. Place zucchini slices in salt brine water for about an hour to soften, rinse and towel dry. Or, place slices in dehydrator on teflex sheet and dehydrate at 105 degrees for an hour, to soften.
3. Marinara sauce: Chop tomatoes and place in colander to allow any excess liquid to drain off. Place tomatoes in food processor, equipped with ‘S’ blade and pulse to chop up – do not over process, mixture should be slightly chunky.
Add sun dried tomato powder, onion, garlic, basil, oregano, salt, pepper and pulse to mix. Pour sauce into colander and allow excess juice to drain off before assembling lasagna dish. This may take 10-20 minutes. Stir sauce in colander to help process.
4. Make pesto sauce – see recipe
5. Pulse spinach until it is ground, but not overly processed. Suggestion, don’t process all of the spinach at one time. Process a portion, remove and place in bowl, then process another portion, until all spinach has been processed. Squeeze spinach to remove excess moisture or liquid.
Using a round or square 7 inch spring-form pan, place a small amount of marinara sauce on bottom prior to first layer of zucchini noodles. This will help when it comes time to remove and serve.
Bottom layer, layer 1: Place zucchini noodles, slightly over lapping each other on bottom of pan
Layer 2: Marinara sauce – just enough to cover, otherwise you wont have enough left over for top layer.
Layer 3: Cheese
Layer 4: Spinach – press firmly
Layer 5: Cover with another layer of zucchini noodles slightly over lapping each other
Layer 6: Marinara sauce
Layer 7: Pesto and small amount of cheese mixed together
Layer 8: Spinach – press firmly
Layer 9: last layer of zucchini noodles – same as before
Layer 10: Spread marinara sauce and dabs of cheese. Slightly mixed them together. After next step in the dehydrator and sauce and cheese will have slightly blended a bit more together, giving a look as if it had been cooked.
Place in dehydrator at 135 degrees for 30-60 minutes, then reduce temperature to 105 degrees and warm for another 1-2 hours.
If you need to cheat: Yes, I admit in making this recipe, if you are in a hurry and don’t have time to make your own marinara sauce, using an organic, basil, garlic marinara would be great. But it is worth the time to make your own cheese and pesto, so don’t skimp on the other components of fresh, home-made ingredients.
Variations: I am not a big fan of mushrooms, but you may thoroughly enjoy them. If so, sliced mushrooms could be added as an additional layer and used to top lasagna for presentation. If using mushrooms, I suggest to marinate them first. Slice mushrooms and place in a mixture of 1 teaspoon tamari or Himalayan salt, 2 teaspoons olive oil, and a pinch of pepper. Marinate in sauce for at least 10 minutes, then remove, drain off liquid and gently squeeze excess moisture from mushrooms.
If you’ve enjoyed this post, Raw Lasagna, leave a comment below:
Certified Health Consultant
LifeWave Independent Distributor
David spent 27 years in the mortgage/real estate business, and currently holds a financial life license, but for over 31 years one of his passions has been natural health and prevention of disease. For 31 years he has lived a natural food lifestyle. He is an author, and certified as a health and transformational coach, and plant-based chef. Today his main focus is to bring hope into a person’s life through various resources, proven to reverse aging, elevate health, maximize thought life and emotions, and live with unparalleled, fully persuaded faith!
“It breaks my heart to see people suffering, or aging faster and living in pain and limitation. Or to see someone who has fallen into the rut of living, unable to reach their full potential. God has designed us to live amazing lives, and sometimes it just helps to find someone who will come along side and provide the hope and direction needed at that moment.”
To learn more about David, go to Image What Could Be.
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