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Raw Vegan Lasagna
Makes 2 servings

This recipe is made best with a special tool called the Vasta or any other vegetable sheet cutting tool:
[ Ссылка ]
You can also use a regular veggie peeler and overlap several slices to make the “pasta veggie sheets.”

Raw Marinara Sauce:
1 ½ cups grape tomatoes or 5 Roma tomatoes
1/2 cup sun-dried tomatoes (soaked in water for 1 hour)
3 Medjool dates (pitted)
2 tsp onion granules
2 Tbsp apple cider vinegar
2 Tbsp Frontier Pizza Seasoning

Add all ingredients to a blender and blend until smooth.

Hemp Garlic Sauce:
1/3 cup hemp seeds
1 cup peeled zucchini, chopped
1 clove garlic
1/4 cup yellow onion
3 Tbsp nutritional yeast
1 heaping tsp black pepper
1 tsp organic miso or 1/2 tsp sea salt
1 tsp psyllium husk powder
1 cup distilled water

Add all ingredients to a blender and blend until smooth.

Filling Ingredients:
4 button mushrooms
4 Roma tomatoes
2 cups spinach

Veggie Sheets:
2 - 4 large zucchini
You will need 3 square sheets for each piece of lasagna.
Start by placing one veggie sheet down and covering with a thin layer of marinara sauce.
Place thin slices of mushroom down so they cover the whole area of the veggie sheet.
Place thin slices of Roma tomato on top of the mushrooms, covering the whole area.
Spread a thin but generous layer of the hemp garlic sauce over the tomatoes.
Place the second veggie sheet on top of the sauce-covered tomatoes.
Repeat the same layering process that you used for the first section.
Place the third veggie sheet on top and cover with a thin, but generous layer of hemp garlic sauce.
You can either enjoy it now, or you can place it in a dehydrator at 105 degrees Fahrenheit for 1-4 hours.

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