(For all ingredients, please use organic versions if available)
Zucchini Lasagna Noodles
3 – 4 large zucchini, sliced long and thin
Raw Vegan Parmesan Cheese
1½ cups cashews, soaked 4 hours
4 tablespoons Irish moss paste (optional)
½ teaspoon Probiotics powder (to help fermenting and curing process)
1 tablespoon nutritional yeast (not raw)
1 teaspoon lemon juice
Pinch or two of salt

Pesto
2 cups basil tightly packed
1 – 2 cloves garlic
½ cup walnuts or pine nuts, or ¼ cup of each
2 – 3 tablespoons of extra virgin olive oil
Pinch or two of salt

Pasta Sauce
3 medium tomatoes (2 cups when cut in quarters)
1½ cups sun-dried tomatoes, soaked for
15 – 20 minutes or until soft
2 cloves garlic
1 tablespoon tamari, nama shoyu or Braggs Liquid Aminos
1½ tablespoons of Italian herbs: thyme,
rosemary, basil, marjoram
Pinch or two of salt and pepper
Pinch of dried chilies or tiny piece
of jalapeño pepper (optional for spice)








Zucchini Lasagna Noodles

1. Peel the zucchini, and put it on the mandolin tools so that the zucchini will be sliced into long and thin stripes.
2. Put the sliced zucchini in a bowl, and add in some salt and mix it a little bit. You can leave this overnight and then kind of dry them off in the morning, so that the salt can release a lot of liquid in the zucchini.

Raw Vegan Parmesan Cheese

1. Put the soaked cashew nut into the a high speed blender.
2. Add in the Irish moss pasta.
3. Add in a squeeze of lemon, probably about a tablespoon.
4. Add in the probiotics powder and the nutritional yeast.
5. Add in a little water, a couple of nice turns of salt, and then turn the blender on until it runs really nice and smooth.
6. The mixture is going to be a nice consistency and a bit runny.
7. Line the strainer with a little piece of cheese cloth and a bowl underneath to hold the drippings.
8. Pour the liquid into the strainer and let it drain out into the bowl. Leave it 24 hours just on the kitchen counter so it’s warm. And after that, refrigerate it and it will turn out to a beautiful cheese.

Pesto

1. Put the garlic into the blender.
2. Add in all of the nuts.
3. Add in the salt.
4. Crush those up a little bit.
5. Add 2 cups of basil. Turn the blender again.
6. While it is blending, add in 2 or 3 tablespoons of olive oil.
7. Put the pesto in the refrigerator.

Pasta Sauce

1. Put the sun-dried tomatoes into the blender and turn the blender on.
2. Add in 2 cups of fresh chopped tomato.
3. Add in the 2 dates with the pits taken out.
4. Add in the garlic.
5. Add in all the herbs.
6. Throw in a little bit of pepper flakes.
7. Add in a teaspoon of tamari or nama shoyu or Braggs.
8. Add in the salt and a little pepper.
9. Turn on the blender but not to let the sauce to runny, make it a kind of chunky.

How to compose the lasagna on a plate:

1. Take a flat dish.
2. Put the red sauce on the bottom.
3. Lay the zucchini out and press it down. Use 3 slices of zucchini.
4. Spread out the vegan cheese.
5. Sprinkle some olives around.
6. Add in some capers.
7. Lay the zucchini slices.
8. Spread out the pesto.
9. Lay the zucchini slices.
10. Cover it with red sauce. Be generous with this.
11. Chop up a little bit basil to put on top.
12. Put some beautiful tomatoes on top.
13. Dribble a little bit of olive oil.
14. Sprinkle some parmesan cheese on top.
15. Put the lasagna into a dehydrator for one hour or one and a half hour. Or just eat it directly without put it in the dehydrator.
16. Use a very sharp knife to cut the lasagna.
17. Place the cut on a plate and do some garnish before serving.
18. Put a little dehydrated mushroom on the side, arrange some spicy red pepper, some olives, some capers, some parmesan cheese and also some basil leaves.
19. Ready to be served.