Zucchini & Mushroom Lasagna Recipe

This recipe was taken from goneraw.com, thanks minibeast. When we chose to create our masterpiece, we make a tower for looks instead of the traditional look. It tastes the same, just takes a few extra minutes. We did enjoy this recipe however we felt that next time we would cut the seed paste in 1/4. We thought it tasted best without much on it.

Ingredients

• 1 zucchini
• 1 cup cashews
• ½ lemon
• 1 dash pepper
• 1 dash sea salt
• 1 sprinkle basil (I used dried, but if you have fresh, I'm sure that would taste better!)
• 1 cup sliced mushrooms
• 3 tablespoons sesame oil
• 1½ tablespoons nama shoyu
• 1 squirt agave nectar

Preparation

1. Slice the zucchini thin (this will be your noodles) and put it aside in a soak of warm salt water.

2. Throw your cashews, the juice of the half lemon, a dash of pepper, a dash of sea salt, and a sprinkle of basil in a food processor. Pulse a few times, while slowly adding a few spoonfuls of water, until it’s about the consistency of ricotta cheese. Taste it, and add more salt/pepper/basil to your taste.

3. In a small bowl, whisk with a fork the sesame oil, nama shoyu, and a generous squirt of agave nectar. Add the mushrooms, and toss to coat.

4. To layer the lasagna, lay some zucchini flat on a plate, spread on some of the nut cheese, and then a layer of mushrooms. I made two servings with this recipe, each had three layers.

5. Eat!