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Vegetable lasagna

Prep Time:

1 hour

Total Time:

7 hours

Serves:

2-3

Level:

Moderate

About the Recipe

A delicious raw vegan lasagna recipe, which is also nut free.

Ingredients

Lasagna


"Pasta"


3 large zucchinis sliced thinly 3mm thick


Vegetables for lasagna "meat" pre chopped and pre frozen over night


1 large head of cauliflower seperated and cut into 1/2cm sized peices

3 large peeled carrots chopped into 1/2cm cubes

2 red bell peppers chopped into 1/2 cm cubes


Fresh vegetables


6 large portobello mushrooms chopped into 1/2cm sized pieces

15 cherry tomatoes quartered


Lasagna tomato "meat" sauce


2 fresh good quality tomatoes

3 dehydrated tomatoes

3 large red bell peppers

1 large red onion

1 cup shredded dried raw coconut flesh

1/4 cup of fresh coriander

2 tbs of tamari

3 cloves of garlic

A large pinch of dried chilli flakes

1/2 tsp of dried thyme

1/2 tsp of dried basil


"Cheese" sauce


1 cup of pumpkin seeds then freshly ground

1/4 cup of sesame seeds then freshly ground

1 cup of water

2 clove of garlic

1/4 tsp of dried basil

1/4 tsp of dried thyme

1/2 tsp of dried cilantro

1/4 tsp of black pepper

1/4 tsp of cayenne pepper

1/4 tsp of smoked paprica

1 tsp of tamari

the juice of one large lime


Garnish


1 tsp of chopped fresh corriander

Preparation

Step 1 Start by making the tomato sauce by putting all the ingredients into a high powered blender and blend until thick and smooth.


Step 2 Put all of the pre chopped mushrooms, cherry tomatoes, and all of the pre chopped and frozen vegetables into a dehydrator worthy container.


Step 3 Add the tomato sauce to the vegetables in the container and dehydrate for 6 hours at 110f.


Step 4 Put the slices of zucchini "pasta" onto a dehydrator sheet and dehydrate for 3 hours at 100f


Step 5 Prepare the "Cheese" sauce by putting all of the ingredients into a high powered blender and blend until thick and smooth.


Step 6 Assemble the lasagna's by first laying 2 sliches of the dehydrated zucchini side by side on a dehydrator sheet.


Step 7 Spoon the dehydrated vegestable lasagna "meat" on to the zucchini sheets evenly 2-3cm thick.


Step 8 Next spoon the "cheese" sauce on top of the vegetable "meat" sauce about 1cm thick.


Step 9 Place two more slices of zucchini side by side in top of the "cheese" sauce.


Step 10 Repeat this process once, then for the last two layers spoon the vegetable "meat" on top of the zucchini slices, two more zucchini slices on top of that, finishing with a final top layer of "cheese" sauce.


Step 11 Place the assembled lasagna's into the dehydrator for one final hour.


Step 12 Transfer the lasagna's on tp serving plates, serve and enjoy.



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