Like the cooked version, this lasagna is all about the layers.
Lasagna noodles
2 large zucchini, peeled
Pinch of sea salt
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 Mushroom and Yellow Peppers
3 cups sliced mushrooms
1 yellow pepper, diced
2 tablespoons olive oil
1 teaspoon raw agave nectar
½ teaspoon Italian seasonings
½ teaspoon sea salt
Toss mushrooms and yellow pepper with olive oil, agave nectar, Italian seasonings and sea salt. Let marinate for 2 hours.
Chunky Marinara Sauce
2 ½ cup sun-dried tomatoes, soaked for 1 hour to soften, reserve soaking water
4 Roma tomatoes, seeded, roughly chopped
4 Medjool dates, pitted and soaked for 1 hour to soften
2 cloves garlic, minced
½ onion, roughly chopped
2 tablespoon Italian seasoning
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon pepper
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. Puree until you reach a chunky consistency. Add sea salt and pepper.
Creamy Spinach Ricotta
2 cups fresh spinach
1 cup pine nuts, soaked for 1 hour
Juice of one lemon
2 tablespoons nutritional yeast
1 teaspoon sea salt
In a blender, grate the 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 x 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. Serves 6.