Tania

2

Meatless Lasagna

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

• Lasagna
• 1 Zucchini
• 1 Cup spinach
• Water to fry
• Seasoning
• Cream Sauce
• 1/3 Cup raw pine nuts (pre-soaked)
• 1/3 Cup raw cashews (pre-soaked)
• 2 Tbsp water
• 1/2 tsp. Seasoning
• Veggie Bolognese Sauce
• 1/2 Cup soaked sun-dried tomatoes (drained)
• 1/3 Cup walnuts (pre-soaked)
• Bunch basil
• 1/2 tsp. Dried Italian seasoning
• 1 Small Medjool date, pitted
• 1 Clove garlic, crushed
• 1/4 tsp. crushed red pepper
• 1/4 tsp. Himalayan salt

How To Make

1. For the bolognese sauce – put all the ingredients in a food processor or blender and blend until slightly chunky. Small blenders work well for this like the Bamix with the small attachment for chopping.
2. For the cheese sauce – put all the ingredients in the blender and blend until smooth. It may need some help if making in the large blender so as to not stick to the sides so keep scraping the sides down.
3. For the Lasagna – Slice the zucchini thin into six thin slices using a knife or mandolin. Then in a medium-sized bowl, mix the oil with the spinach and salt making sure all is coated. This will allow the spinach to wilt a little and be easy to eat. I like to chop the spinach finely. You may want to add the zucchini to this mixture too as it will soften it.
4. Putting the Dish together – lay the zucchini on the plate first, then layer. So zucchini side by side to make a starting platform, then a thin layer of the cheese sauce, then a thicker layer of bolognese sauce, then spinach, then again zucchini, cheese, bolognese, zucchini and repeat last time.
5. You can sprinkle with some cracked pepper or make some cashew parmesan cheese to sprinkle on top – this is simply 1 cup of dry cashews (not pre-soaked). 1 clove garlic, 1/2 tsp nutritional yeast, 1/4 tsp seasoning – mix all together in a small food processor and voila you have nutty sprinkles. YUM!