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4 to 6 ounces sun-dried tomatoes (get a large jar, with Italian seasoning already in it)
2 to 3 fresh tomatoes
Fresh Italian herbs:
Basil or Oregano, to taste (Italian blends)
Celtic sea salt to taste, (if you are using sun dried tomatoes adjust your salt)
3 or 4 soft dates, pitted (get ½ #)
3 cloves fresh garlic, or to taste
1 lb# fresh Organic Mushrooms
1 lb# of Spinach
1 Red Pepper
5 small or (3 large) zucchini
Braggs Liquid Animos
To make the sauce, blend sun-dried tomatoes with fresh tomatoes, fresh herbs, sea salt,
1 Tbsp olive oil, dates, and 2 to 3 cloves of fresh garlic.
Remove and place in bowl
To make the Cheese
1 to 2 cups pine nut and macadamias, or Brazil Nuts (Pine nuts, at least 1 lb)
1/2 tsp Celtic sea salt
1 - 2 cloves fresh garlic
Place the nuts in a food processor or blender. Blend lightly so it remains crunchy. Add water as needed, to make is more creamy and or thin. Add water slowly.
Remove from food processor and place in a bowl.
2 bunches organic spinach leaves, washed and / or use thin zucchini slices instead of spinach (use a potato peeler, cut thin like a noodle)
2 large Mushrooms (optional) cut very thin (remove stem and dark area underneath near stem)
2 red bell peppers (optional) thinly sliced
In a glass dish, layer the ingredients in the following order: spinach leaves, red marinara sauce, and then the white nut cheese. Follow this with another layer.
Drizzle cold pressed olive oil over the dish if you choose, and sprinkle with fresh Italian herbs. To serve, warm the lasagna in a dehydrator at 95 degrees for 1 hour or so until warm. (optional)