There is 3 steps in this recipes

Step 1: basic preparation

• 2 zucchinis
• 1 egg plant
• 300gr of mushrooms
• 1 pack of spinach
• olive oil
• lemon juice
• himalayan salt

Peel the zucchinis and the egg-plant and cut them thin length-wise with a mandoline.

Marinate them overnight in a juice of 1 lemon and olive oil.

Wash the mushrooms and marinate them in olive oil and tamari.

Put the spinach in a bowl and marinate them in 2 lemon juices, a bit olive oil and some salt.

Step 2: marinara

• 1 cup of soaked sundried tomatoes
• 1/2cup dates
• 1 clove of garlic
• 1/2 cup fresh basil leaves
• 1 tomato
• himalayan salt
• oregan herbs

Put all the ingredients in the blender.

The garlic needs to be zested in order to be properly blended.

Set aside and move to step 3!

Step 3: Cheese

• 1 cup soaked cashew nuts
• 1/2 cup soaked macadamia
• 2 Ts nutritional yeast
• himalayan salt

Blend all the above ingredients with 1/2cup of water.

The cheese should be liquid but not watery.

Know How now

When you have your basic preparation, the marinara and the cheese done, you can start making the lasagna.

It’s a bit long to prepare but it’s way worth it!

Carefully arrange a layer of zucchinis and or egg-plants (1/2 of the amount that you marinated) at the bottom of a square dish.

Layer half of the cheese on top of the zucchinis.

Then add the mushrooms that you can cut in square or blend  to make it more even.

Pour half of the marinara on top of the mushrooms.

Add an other layer of zucchinis and eggplants.

Next, evenly put the spinach (make sure you dried them with tissue so they’re not too wet)

Spread the rest of the cheese and top with some grounded pine-nuts.

You can eat it right away or dehydrate from 2 hours to 1 day… I find the longer the better but I usually can’t wait too long!!

Enjoy!