One of the best things I’ve learned this month is improvising. Most of the recipes took me hours when I first started – but I managed to get this lasagna done in less than an hour and dehydrated in about 3 hours or less and it was extremely tasty and satisfying. I just prepared it, put it in the dehydrator, went about the evening activities and it was just perfect when we returned home after a full late afternoon.
Of course the noodles are made simply from one large zucchini that I thinly sliced with a mandolin. I squeezed 1/2 lemon on top of the zucchini and tossed it with just a tad of olive oil to tenderize it.
1 cup soaked macadamia nuts
1/2 cup pine nuts
2 tablespoons Nutritional Yeast
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
2 teaspoons olive oil
Tomato “paste” is:
About 12 sundried tomatoes (I used the organic ones packed in oil)
3 small fresh Roma tomatoes
handful of fresh basil leaves
about 1 tablespoon fresh oregano
1 teaspoon olive oil
Salt and pepper to taste
1/4 teaspoon dried onion flakes
dash of garlic powder
3-4 small baby bella mushrooms
For topping: Dehydrated mixed vegetables and shaved fennel (also dehydrated)
Make the “Cheez” by combining all of the ingredients in a food processor and blending until well combined and set aside until ready to assemble.
Do the same with the tomato paste (you can either rinse out the food processor or not).
I dehydrated all of the ingredients first for about 20 minutes then I assembled the lasagna with 4 zucchini noodles on the bottom followed by just a little bit of the “Cheez” mixture on top and a generous helping of tomato paste – I did this a few times, alternating the direction of the zucchini layers and ending with the Cheez on top minus the tomato paste. I topped it all off with the mixed vegetables and the shaved fennel. Very filling and quite delicious.
If these directions aren’t clear enough, feel free to ask me questions!