Serves: 2
Total Calories: 44

1/2 zucchini, unpeeled
2 cups spinach leaves, firmly packed
1/2 cup Marinara Sauce (recipe found in Dips, Pâtés, And Savory Sauces chapter)
1/2 avocado, mashed

Equipment:
mandoline (optional, for slicing zucchini)
cutting board
chef’s knife, 8-inch
measuring cups
food processor
rubber spatula
small bowl
fork
6-inch square glass container (such as acontainer used for leftovers)
measuring spoons

Thinly slice the zucchini lengthwise into long, wide noodles using a mandoline or a sharp knife. Put the spinach in a food processor fitted with the S blade and pulse or process until finely chopped. Transfer to a small bowl.

Coat the bottom of a 6-inch square glass container with 2 tablespoons of the sauce. Layer one third of the zucchini noodles over the sauce. Top with 2 more tablespoons of the sauce. Layer half of the avocado over the sauce. Top with half of the spinach and press with a rubber spatula. Repeat this layering process one more time, starting with a layer of the zucchini. One-third of the zucchini and 2 tablespoons of the sauce will remain. Layer the remaining zucchini on top and cover with the sauce. Stored in a sealed container in the refrigerator, Lasagne will keep for 2 days.

Nutritional Facts:

Serves: 2
Total Calories: 44
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
garden wrap
california rolls
lasagne
avocado boat
not meatballs
spring roll
stuffed mushroom
zucchini pasta al pesto
stuffed dates in marinara sauce
tomato stack
pasta avocado
stuffed bell pepper