contessa20

I made a spinach lasagna a couple of weeks ago and it was DIVINE. My 9 yr. old tried a bite and said it tasted just like the "real" thing. I figured I should document the recipe here so I don't forget it.

On a mandolin, thin slice a zucchini. Even though I used the thinnest blade for this they weren't paper thin or anything. They were about the same thickness as a regular lasagna noodle, which was just perfect.

Rawcotta Cheeze
1 C. cashews
2 Tb. pine nuts
1/2 tsp. sea salt
2 Tb. lemon juice
fresh parsley, a few shakes of dill weed and some dried Italian seasoning (I didn't measure any of these)
a little nutritional yeast
a little apple cider vinegar
about 1 C. water

I found this recipe somewhere and then just added things to taste which is why there are no measurements for some things.

Toss it all in the blender and give it a whirl until it's nice and smooth. I started off with about 1/2 C. water and drizzled more as it blended until I got the right consistency.

Sauce
2 ripe tomatoes
about 12 sundried tomatoes (unsoaked)
dash olive oil
sea salt
onion powder
garlic powder
pepper
Italian seasoning
splash of water to help it blend

Toss everything in the blender and whirl until smooth. Again, I don't measure, I just taste as I go along.

Spinach
few handfuls of fresh spinach
dash sea salt or herbamare
garlic powder
dash olive oil

Pulse chop in the food processor until finely chopped but not blended.

Marinated Mushrooms
button mushrooms
olive oil
tamari, Braggs or Nama Shoyu

Put everything in a bowl and stir. Leave until the mushrooms become sort of wilty and shrink. This happens faster in the dehydrator or you can just leave them overnight on the counter.

Now just layer everything in a small dish -- zucchini noodles, rawcotta, spinach, marinated mushrooms, tomato sauce, zucchini noodles, tomato sauce -- and pop it in the dehydrator for a few hours. I think I left it in for maybe 6 hrs. on 100* and then ate it the next day for lunch.