Raw Vegetable Lasagna
Quick prep: Use the Macadamia Alfredo Sauce or homemade cheese you have on hand. This is a raw version of the popular pasta dish. The noodles are made with thin strips of zucchini. It is especially good served with the Raw Caesar Salad.
INGREDIENTS | SERVES 2
- 2 medium zucchini
- ¼ teaspoon salt
- 1 cup Tomato Marinara Sauce
- 1 cup Almond Cheese or Macadamia Alfredo Sauce
- 1 cup chopped spinach
- 2 large tomatoes, sliced
Create the lasagna noodles by slicing the zucchini on a mandolin or with a knife into long, thin strips. Sprinkle the strips with a ¼ teaspoon salt.
In a square or rectangle glass baking dish, spread a thin layer of the marinara sauce onto the bottom.
Arrange a layer of the zucchini strips on top of the marinara. Top the zucchini with a thin layer of almond cheese, and then a layer of spinach, and then a layer of tomatoes. Repeat the process alternating layers until you reach the top.
Cover the lasagna with marinara. It is now ready to eat, or it can be warmed in the dehydrator at 145°F for 1 hour.
PER SERVING:
Calories: 543 | Fat: 40 g | Protein: 21 g | Sodium: 765 mg | Fiber: 14 g
Mandolin Slicers
Mandolin slicers and potato peelers are invaluable tools in the kitchen. They allow you to create thin slices of vegetables and fruits. The width and thickness of the slices can be adjusted to add variety to your meals. The broadly cut vegetables are great used as lasagna noodles, fettuccine noodles, and stuffed ravioli. Many vegetables, such as eggplant and jicama, can be sliced super thin, marinated, and then dehydrated into crunchy chips.
