This recipe takes a long time to prepare and is so delicious it is worth every minute
Noodles:
6-8 zucchini, depending on the size
1/2 c olive oil
1/4 c apple cider vinegar
2 TBSP honey
2 TBSP Braggs
in a spiral slicer, mandolin, or food processor with the slicing disk, slice the
zucchini into thin round slices,
soak these in the oil, honey, vinegar and
braggs for at least 1 hour
Ricotta
1 C macadamia nuts
1 c almonds
1/2 lemon, juiced
1/4 c orange juice
1/4 c water
blend all in food processor until creamy
Marinara Sauce:
2 1/2 c tomatoes
12 sun dried tomatoes, soaked
3 dates, pitted and soaked
1/4 c olive oil
4 cl garlic
2 TBSP parsley
1/8 tsp cayenne
1 tsp sea salt
blend all in a food processor until creamy
Summer Tomato Sauce
4 tomatoes
1 1/2 c basil
1 1/2 cl garlic
2 TBSP pine nuts
6 TBSP olive oil
herbamere seasoning salt
blend all in a food processor until creamy
Mozzarella Cheese
1 c macadamia nuts
1 c cashews
1 1/2 TBSP lemon juice
2 TBSP braggs
1/2 c water
blend all in a food processor until creamy. You can dehydrate this cheese
first and use it in the lasagna for a different and delicious taste but it's not
necessary
I also added spinach and mushrooms marinated in the same sauce as the zucchini
To Assemble:
1-Drain the zucchini. On the bottom of a lasagna pan, lay one third of the
zucchini slices flat, just overlapping on another until the entire bottom of
the pan is covered.
2-pour the ricotta cheese over the zucchini and spread evenly over the
entire length of the pan.
3-on top of the ricotta, place another layer of zucchini same as layer 1
4- pour the marinara sauce over this and spread evenly over the pan
5- pour the mozzarella, over the marinara and spread as well as possible
6-place another layer of zucchini using the rest
7- pour the summer tomato sauce on top and spread over the whole pan
8- Place lasagna pan in dehydrator for 18-24 hours
Can use double the marinara sauce and eliminate the summer sauce
Add spinach, mushrooms and broccoli as desired