Lasagna

Raw Lasagana

Delicious layers of all your favorite Italian ingredients!

Mix and match your favorite layers to make your winning combination!

Prep Time: 30-40 min

Tools Needed: Food Processor, Dehydrator, optional Mandoline

 Yield: 6-8 servings

Layer 1- Tomato/Red Sauce

2 large tomatoes

1 medium bell pepper

1/4 portabella (save 1/2  for toppings and 1/4 for meat sauce)

1/4 onion

1 garlic clove

herbs of choice (basil, oregano, rosemary, thyme, etc.)

optional: kale(any greens), agave nectar, jalepeno, salt, pepper

If you have extra squash you can blend that in the sauce for a thicker consistency.

Layer 2- Eggplant "Noodle

Cut Eggplant into thin slices using a Mandoline or Knife

Layer 3- Tomato/Red Sauce

Add 4-6 sun dried tomatoes to Layer 1 Sauce to make thicker
Save enough for Layer 8

Layer 4- Squash Noodle

Cut Squash into thin slices using a Mandoline or Knife

Layer 5- "Meat" Sauce -  consistency of Ricotta

1/2 cup Soaked walnuts

1/2 cup Soaked almonds

1/4 cup sunflower seeds

1/4 mushroom

1/2 medium tomato
1 garlic clove
1/2 tbsp nama shoyu or light miso

1 tbsp oil (sesame, olive, sunflower, etc.)

herbs of choice (basil, oregano, rosemary, thyme, etc.)

1 tbsp agave nectar

Layer 6- Basil/Green Sauce

1 cup basil

1 cup kale leafs or any greens

1/2 tomato

1 garlic clove

2 tbsp oil (sesame, olive, sunflower, etc.)

herbs of choice (basil, oregano, rosemary, thyme, etc.)

1tbsp agave nectar

Layer 7- Zucchini "noodle"

Cut Zucchini into thin slices using a Mandoline or Knife

Layer 8- Tomato Red Sauce

Use sauce from Layer 3

Directions:

Refrigerate. When you are ready to eat dehydrate for about 2 hours.