Vegetarian

Lasagne takes several minutes to prepare.

Lasagne takes several minutes to cook.

Lasagne makes 4 servings.

The ingredients for Lasagne are:

400 gram (Veg) Courgette
2 tomato Red Ripe Tomatoes
4 clove Garlic
10 piece Sun Dried Tomatoes
1 tbsp Extra Virgin Olive Oil
4 tbsp Olive Oil
3 fl oz Lemon Juice
1 tsp mixed dry herb (by SHELLSTEWART)
200 grams Spinach, fresh
100 grams Walnuts
100 grams Pine Nuts
150 gram Nut Harvest - Whole Cashews
0.25 tsp Himalayan Pink Salt (by WJHUNTER)
1 dash Pepper, black
2 tbsp Soy sauce (tamari)
5 tbsp Kal Nutritional Yeast Flakes
25 grams Basil
1 tbsp Apple Cider Vinegar, Bragg's Organic
1 tsp Sage, ground
1 tsp Thyme, ground
1 tsp Rosemary, dried
5 grams Black Olives

Here is how you make Lasagne:

Soak the walnuts, pine nuts and cashew nuts in water for 2 hours. Using the vegetable peeler make thin strips of courgette and place a layer, slightly overlapping, across the base of your lasagne dish. Make up the sauces as follows:Marinara Sauce: Blend the following ingredients in your high powered blender until you have a smooth consistency:1 clove of garlic, 3/4 jar of sun-dried tomatoes (chopped), juice of half a lemon, 4 dates, 30ml of olive oil, 1 tbsp apple cider vinegar, 1 tsp mixed herbs, 3 tbsp spring water (use more if necessary). Then transfer into a bowl. Spinach pesto: Blend the following ingredients in your high powered blender until you have a smooth consistency: 2 cloves of garlic, 3 tbsp of nutritional yeast flakes, 100g pine nuts (discard the soak water), spinach, fresh basil, 20ml olive oil, and juice of half lemon. Then transfer to a bowl. Cashew cheese: Blend the following ingredients in your high powered blender until you have a smooth consistency:150g cashew nuts (discard the soak water), 2 tbsp yeast flakes, 1 tsp himalayan pink salt, 1 clove of garlic, juice of 1 lemon, and 1/2 cup of spring water (using more if necessary). Then transfer to a bowl. Walnut bolegnese: In your food processor combine the following ingredients to a chunky texture:Rosemary, 2 tbsp tamari, 1 tbsp olive oil, 1/4 jar of sun-dried tomatoes. Then transfer to a bowl. On top of you base layer of courgette strips, add a layer of marinara sauce the a layer of sliced tomatoes followed by another layer of courgette strips. Then add a layer of spinach pesto then cashew cheese. Add another layer of courgette and keep building up your layers with courgette strips, marinara, spinach pesto and cashew cheese and sliced tomatoes. Finish with a layer of cashew cheese and top with walnut bolognase, 1 tbsp nutritional yeast flakes, fresh basil and olives. Either warm through with your oven on the lowest temperature or dehydrate at 118 degrees F/45 degrees C. Serving Size: serves 4Number of Servings: 4Recipe submitted by SparkPeople user DANI3338.

The nutritional information for Lasagne is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 817.9

• Total Fat: 69.8 g
• Cholesterol: 0.0 mg
• Sodium: 869.1 mg
• Total Carbs: 38.2 g
• Dietary Fiber: 10.2 g
• Protein: 22.2 g