OK, here it is - the lasagna recipe from yesterday's post: Lasagna - you'll need a food processor to make this recipe and a mandolin slicer or veggie peeler to make the lasagna "noodles" ++++++++++++++++++++++ Nut Cheeze 2c macadamias or cashews 1c pine nuts 2 T lemon juice 2 T nutritional yeast 2 yellow peppers 2T fresh parsley - feel free to substitute with dried, 1 tsp 1T fresh thyme - feel free to substitute with dried, 1 tsp 2t celtic sea salt - the coarse grey kind 1/2 c water as needed Process all ingredients together in a food processor until creamy. ++++++++++++++++++++++ Walnut Meat Layer 1 1/2 c walnuts 1c sun-dried tomatoes, soaked for 1 hour or more - soak in warm water to speed up the process 2T dark/brown miso 2t dried oregano 2t dried sage (optional) 5T nama shoyu or bragg's liquid aminos 1/2 t cayenne pepper 2T olive oil 1T raw agave nectar Process in a food processor, leaving the mixture slightly chunky. ++++++++++++++++++++++ Tomato sauce 1 1/2 c sun dried tomatoes, soaked for 1 hour or more 2 soft dates (medjool dates are the softest, remove the pits) 2 cloves garlic 2c tomato, chopped 1 1/2 T dried oregano 1 t celtic sea salt (a good pinch will do) 1/3c olive oil 2T lemon juice Process in a food processor until smooth. ++++++++++++++++++++++ Green pesto 2 c tightly packed basil leaves 3/4 c pine nuts or walnuts 1/4 c olive oil 1t celtic sea salt 1 clove garlic 1T lemon juice Process all ingredients until it turns into pesto! (Presto! It's PESTO!) ++++++++++++++++++++++ Spinach Layer 6c fresh spinach, washed and chopped 2t celtic sea salt Place ingredients in a bowl to marinade and massage with hands to wilt the spinach. Adding celtic sea salt to the greens will "cook" them, reducing the size and making them more digestible. ++++++++++++++++++++++ Lasagna "Noodles" 5 medium zucchini, sliced into lengthwise using a vegetable peeler if you don't have a mandolin slicer. You can also spiral slice them to make thin ribbons for a beautiful "noodle" ++++++++++++++++++++++ Assembly method: Assemble as you would regular lasagna. Add a bit of the marinara on the base of the dish. Add layers of zucchini noodles. Then add the walnut meat, cheese, pesto, spinach, marinara. Repeat until you are done with the ingredients. You can leave the zucchini to stand covered on your counter. You can put it in the dehydrator for a couple hours at 105 degrees to warm it up. This makes a LOT of raw lasagna. FEEL FREE to halve this recipe and make a smaller lasagna. A little goes a long way - remember, this is NOT a "free food" :-D love and hugs, Linda P.S. If you are out of any of the ingredients, check out my website - I've got 'em. P.P.S. For more fun recipes, please check out my newsletter archives.