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A close-up of an unbaked glass dish of lasagna, showing visible layers of pasta, creamy white cheese, and red tomato sauce on a wooden surface.

Raw Lasagna

Fresh, layered, hormone-supportive zucchini lasagna made with homemade marinara and rich nut cheese.
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Prep Time 20 minutes
Cook Time 3 hours
Course Main Course
Servings 1
Calories 0.2 kcal

Equipment

  • 1 Mandolin slicer
  • 1 dehydrator
  • 1 mixing bowls

Ingredients
  

Instructions
 

  • Slice the zucchini lengthwise using a mandolin to get very thin “pasta” sheets.
  • Massage gently with a sprinkle of salt or lemon juice until flexible.
  • Spread a layer of marinara in your dish, add a layer of nut cheese, then tuck in a layer of spinach.
  • Repeat with more zucchini and sauce.
  • Dehydrate for an hour or so until warm and soft. (completely optional - you can eat it raw as it is)
  • Finish with a swirl of cheese and garnish with spinach or basil.

Nutrition

Calories: 0.2kcalCarbohydrates: 0.1gProtein: 0.01gSodium: 5mgPotassium: 3mgFiber: 0.01gSugar: 0.04gVitamin A: 4IUVitamin C: 0.1mgCalcium: 0.1mgIron: 0.01mg
Keyword dairy free lasagna, gluten free lasagna, hormone balancing recipes, low glycemic lasagna, plant based lasagna, raw food lasagna, raw holiday recipes, raw vegan lasagna, raw zucchini noodles, vegan holiday entrees, vegan keto lasagna, zucchini lasagna
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