Live Lasagna

  • Serves 12-16
  • Intermediate

A satiating Italian dish seems like something you’d save for an indulgent “cheat” day, but that certainly doesn’t have to be the case!

Relish Chef Rich’s succulent gluten-free Live Lasagna, which will transport you to the romance of Italy as you take in all the wonderful enzymes and nutrients your body craves. Now that’s amore!

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:

  1. Add all ingredients to a Vitamix and blend, using the tamper, until smooth.

Pesto:

  1. Add all ingredients except olive oil to a food processor, and pulse until mostly chopped.
  2. Scrape down the walls with a soft spatula, and then drizzle in the olive oil with the blade spinning.
  3. Scrape the walls, and pulse a couple of more times until it reaches your desired texture.

Marinated Spinach:

  1. Gently massage the oil, lemon, and salt into the spinach so that it starts to wilt and break down.
  2. Let it sit out for about 30 min to soften and absorb the flavors.

Walnut “Meat”:

  1. Add all ingredients to a food processor, and pulse until it looks like cooked ground meat.

Assembling the Lasagna:

  1. *Really you can layer this lasagna anyway you like, but here is suggestion for your first time.
  2. In a square or rectangle baking dish, add a few of spoonfuls of sauce, just to thinly coat the bottom of the dish.
  3. Spread out an even layer of zucchini slices, followed by the ricotta cheese, being careful the spread the cheese evenly.
  4. Next, spread out the marinated spinach, and then a layer of marinara sauce.
  5. Now spread another layer of zucchini, followed by the pesto.
  6. Crumble on the “meat”, and top with another layer of zucchini. Spread the remaining sauce over top.
  7. Place the lasagna, uncovered, in a dehydrator at 115 degrees for 6-8 hours.

    This is an optional step, but I really recommend it. It helps to concentrate and bring all of the flavors together, as well as allows you to eat a warm lasagna 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!
  • Beth

    September 17, 2015

    This is a fantastic recipe! The combo of all the sauces and nut cheese is spot on! If I could post a pic of mine, I would! Turned out fabulous and beautiful!

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