By Chef Cristina Gonzalez
For the marinara sauce:
8 fresh tomatoes
1 ½ cup sundried tomatoes
fresh Italian herbs, such as basil or oregano
1 teaspoon of Celtic sea salt
1/4 cup olive oil
2 gloves of fresh garlic
For the layers:
2 bunches organic spinach leaves
For the nut cheese:
2 cups cashews, un-soaked
2 cups sunflowers seeds, un-soaked
3 gloves of fresh garlic 2 teaspoon miso pastes
2 fresh squeezed lemon juice fresh basil, to taste 1/3 cup water
For the noodles:
10 zucchini, depending on the size
1/3 cup olive oil
pinch of Celtic sea salt
To make the sauce, blend sundried tomatoes with fresh tomatoes, fresh herbs, sea salt olive oil and garlic. To make the cheese, place the nuts in a food processor or blender with the rest of ingredients and blend until smooth.
To make the layers, place spinach leaves in a food processor with the “S” blade until minced.
To make the noodles, in a mandolin with slicing blade, slice the zucchini into thin rectangular slices. Soak these slices in the oil and sea salt.
In a glass dish, layers the ingredients in the following order: marinara sauce, zucchini noodles, marinara sauce then nut cheese. Follow this one another layer of zucchini noodles, with spinach leaves. Again, zucchini noodles, marinara sauce with nut cheese on top. Make 2 more layers. To serve, warm the lasagna in a dehydrator at 115 Fahrenheit for about 2 hours.