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Prep Time:

20 mins

Total Time:

3 hours 20 mins





About the Recipe

A delicious and very satisfying take on lasagna



2 large zucchinis

2 large carrots, grated

31/2 cups Raw vegan "meat" (undehydrated)

11/2 cups "Cheese" sauce


Step 1 Thinly slice the zucchinis along the long edge, to resemble lasagna sheets.

Step 2 Assemble the lasagna in layers of zucchini, then "meat" mixture, followed by grated carrot, then "cheese" sauce.

Step 3 Repeat step 2 to add a second layer.

Step 4 Sprinkle grated carrot on top of the lasagna.

Step 5 Optionally dehydrate for 3 hours on 110f.

Step 6 Serve and enjoy.

Chef's Tips

  • Dehydrating is not required for this recipe, however it will enhance the texture and warm the lasagna.

  • A mandolin is useful for slicing the zucchinis evenly and thinly, but this can also be done with a knife.

  • Serve this rich and satisfying lasagna with a hydrating green salad.

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