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Elaina Love's Marinated Vegetable Lasagna

Posted in Breakfast and Brunch on 2014-07-31
Elaina Love's Marinated Vegetable Lasagna
Difficulty 5 minutes Serves 8
If you're searching for the perfect raw lasagna you wont find one more delicious than this classic recipe by Elaina Love of Pure Joy Planet. Thinly sliced summer squash ans zucchini, marinated portobellos, fresh spinach and arugula, and juicy bell peppers layer with a hearty red marinara sauce and tangy macadamia ricotta cheese. Dairy free, gluten free, completely raw yet totally satisfying and super fun to assemble as well! A great recipe for the whole family. Enjoy!


4 medium yellow or green zucchini, thinly sliced lengthwise on a mandolin

2 large Portobello mushrooms chopped and marinated in Tamari or lemon and 

1 large head or 4 cups spinach and 2 cups arugula washed, dried and pulsed 

in a food processor 

1 large red bell pepper and 1 large yellow bell pepper, julienned and chopped 

then dehydrated for 1 or more hours.

Red Bell Marinara:

2 cups sun-dried tomatoes covered in water for 2 or more hours (save the 

water for a salad dressing or possibly to thin the sauce)

2 large dates or 1 Tbs. agave nectar

2 cloves garlic

1/8 red onion, chopped

6 basil leaves

1 large bell pepper (or 1 med tomato), chopped

1 tsp. Himalayan salt

1/8 tsp. oregano 

Blend everything in a blender or puree in a food processor until smooth.


3 1⁄2 cups macadamia nuts, soaked 2 hours (or combo of macs and cashews)

1⁄2 cup pure water

2 cloves garlic

1/4 cup light miso paste

2 Tbs. lemon juice

1 tsp. Italian seasoning

♥ Puree in a food processor or blend until fluffy.



♥ Place enough zucchini slices on the bottom of a square glass pan (9x9) to 

cover it.

♥ Layer on 1/3 of the marinara sauce

♥ Then layer 1/3 of the ricotta, use your fingers or a pastry bag if necessary 

to spread evenly.

♥ Next squeeze all the liquid out of the mushrooms using your hands a Nut 

Milk bag and layer all of them on the cheese (you can pulse them in a 

food processor and make a meaty texture if desired). 

♥ Next squeeze the liquid out of the pulsed spinach/arugula using a nut milk 

bag and layer 1/2 onto the mushrooms

♥ Then 1/2 the bell peppers.

♥ Start again with the zucchini, sauce ricotta, mushrooms, spinach and 

peppers. Keep layering until you run out of ingredients or room in your 

pan and finish with the cheese then sauce, making it swirl together so that 

when you dehydrate it, it looks like baked lasagna.

You can also make your lasagna in a spring form pan. Remove the side of the 

pan and it looks like a fancy vegetable terrine!

If it