This is not a quick recipe, but so delicious!
2 cups dry packed sun-dried tomatoes, soaked for 1 – 4 hours in filtered water and drained.
4 Roma tomatoes, halved and seeded
12 cherry tomatoes, or 3 additional Roma tomatoes, halved and seeded
4 cloves garlic
1/2 tsp. salt
1 TB chopped shallot
3 TB olive oil
1/2 tsp. fresh lemon juice
8 fresh basil leaves
2 TB fresh oregano leaves
1 1/2 tsp. fresh thyme leaves
To make the sauce:
In a food processor, pulse the sun dried tomatoes until reduced to small pieces. Add the roma tomatoes, cherry tomatoes, garlic, salt, shallot, olive oil and lemon juice and process until smooth. Add basil, oregano, and thyme and pulse for about 4 minutes, until the herbs are chopped.
For the “body” of the lasagna:
1 cup sweet corn kernels
1/4 cup minced onion
4 cups cremini mushrooms, sliced 1/8 inch thick
2 TB. nama shoyu
2 1/2 cloves garlic, smashed
4 TB olive oil
4 Zucchini, each 8 inches long and 1 1/2 ” diameter
1 bunch spinach, stems removed
1/2 cup fresh basil leaves, cut into chiffonade
salt and pepper
Combine the corn and onion. If you have a dehydrator, you can put them in at 105 degrees for an hour to reduce the intense flavor of the veggies. If you don’t have a dehydrator, this step can be eliminated. Set aside until needed.
Combine the mushrooms, shoyu, and garlic, and 2 TB of the olive oil in a bowl and let stand for 20 minutes. Drain, cover, and set aside until needed.
Using a mandolin or veggie peeler, cut the zucchini lengthwise into wide, paper thin slices. Set aside until needed. Just before assembling the lasagna, combine the spinach, basil, a pinch of salt, and the remaining 2 TB olive oil into a bowl and toss to mix.
For herb “cheese”:
3 cups raw cashews, soaked for 10 – 12 hours in pure water and drained
1 capsule probiotics
1/2 tsp. salt
In a high speed blender, process the cashews until smooth. Transfer to a bowl and add the probiotics and salt, mixing well. Line a sieve with cheesecloth and transfer the mixture to the sieve, draping cheesecloth over the top. Leave in a warm place to ripen and drain for 12 hours. Then remove and refrigerate until ready to use.
Take one cup of this cashew cheese and combine with:
4 tsp. water
1 tsp. minced shallot
1/4 tsp. fresh. lemon juice
1/2 tsp. large flake nutritional yeast
1/4 tsp. salt
Then stir in 1 tsp. chopped fresh basil
1 tsp. chopped fresh thyme
To assemble the lasagna:
In a traditional lasagna pan, or possibly something deeper, arrange a layer of the zucchini “noodles”, covering the bottom and sides. Layer on top in the following order; a double layer of mushrooms, half of the herb cheese, a layer of spinach 3 leaves deep, half of the marinara sauce, half of the corn and onion, a sprinkle of salt and pepper, a double layer of zucchini noodles, one running horizontally, and one vertically, the remaining mushrooms in two layers, the remaining herb cheese, a layer of spinach leaves 3 deep, the remaining marinara sauce, the remaining corn and onion, a sprinkle of salt and pepper, and the remaining spinach leaves in one layer. Add zucchini noodles to cover the top. Refrigerate for 3 hours to allow to set.
Cut into squares to serve. Serves at least 4 quite generously.
It’s nice to serve with a small green salad.