Like the cooked version, this lasagna is all about the layers. Serves 6.
Ingredients
LASAGNA NOODLES:
2 large zucchini, peeled
Pinch of sea salt
MARINATED MUSHROOMS AND YELLOW PEPPERS:
3 cups sliced mushrooms
1 yellow pepper, diced
2 tablespoons olive oil
1 teaspoon raw agave nectar (a liquid sweetener used by many raw foodists, found in the baking aisle of the grocery store)
1/2 teaspoon Italian seasonings
1/2 sea salt
CHUNKY MARINARA SAUCE:
4 Medjool dates, pitted and soaked for 1 hour to soften
4 Roma tomatoes, seeded, roughly chopped
2 cloves garlic, minced
1/2 onion, roughly chopped
2 tablespoon Italian seasoning
1 tablespoon olive oil
2 1/2 cup sun-dried tomatoes, soaked for 1 hour to soften, reserve soaking water
1/2 teaspoon sea salt
1/2 teaspoon pepper
CREAMY SPINACH RICOTTA:
2 cups fresh spinach
1 cup pine nuts, soaked for 1 hour
Juice of 1 lemon
2 tablespoons nutritional yeast
1 teaspoon sea salt
Directions
Noodles: Cut the zucchini crosswise in half. Use a vegetable peeler and thinly slice each half of zucchini lengthwise. Place zucchini noodles on a plate lined with paper towels. Sprinkle with sea salt. Set aside.
Marinated mushrooms and yellow peppers: Toss mushrooms and yellow pepper with olive oil, agave nectar, Italian seasonings and sea salt. Let marinate for 2 hours.
Chunky marinara sauce: Combine dates, Roma tomatoes, garlic, onion, Italian seasonings and olive oil in a blender. Add sun-dried tomatoes, using soaking water to get the blender going. Purée until you reach a chunky consistency. Add sea salt and pepper.
Creamy spinach ricotta: In a blender, pulse spinach until it’s reduced to small pieces. Add pine nuts, lemon juice, nutritional yeast and sea salt. If needed, gradually add 1 tablespoon of water at a time to create a slightly creamy texture.
To assemble: In a 9-by-13-inch baking dish, layer 1/3 of the zucchini noodles, 1/3 of the marinara sauce, 1/3 of the marinated mushroom and yellow peppers and 1/3 of the creamy spinach ricotta. Repeat layers until noodles are gone. Top with marinara sauce.
