Raw Vegan Lasagne

1/2 zucchini
2 cups spinach leaves, tightly packed
1/2 cup Marinara sauce (see below)

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

Coat the bottom of a small square container (I’m a rebel – mine was rectangular) with 2 tablespoons of the Marinara Sauce and arrange a third of the zucchini noodles in a layer over it. Top with 2 tablespoons of the Marnaria Sauce. Add a layer of half of the avocado. Top with half of the spinach and press with the rubber spatula. Repeat this layering process. A third of the zucchini and 2 tablespoons of the marnianra Sauce should remain. Layer the zucchini on top and cover with the Marinara.

Store in a sealed container in the fridge. Lasagna will keep for two days.
(makes about 1-2 servings)