This RAW VEGAN LASAGNA is easy to make and to die for!!! Absolutely unreal. Matt Bennett over at Raw Intuition was so gracious to come on and share his world famous recipe with us!
(FULL RECIPE DOWN BELOW)
Zucchini tools similar to Matt's: [ Ссылка ]
Matt's YouTube Channel: [ Ссылка ]
Matt's Instagram: [ Ссылка ]
Matt's NEW BOOK: [ Ссылка ]
𝗙𝗼𝗹𝗹𝗼𝘄 𝗺𝗲 𝗼𝗻 𝗜𝗚 𝗵𝗲𝗿𝗲: [ Ссылка ]
𝗠𝘆 𝗞𝗶𝗱𝘀 𝗕𝗼𝗼𝗸 𝗮𝗯𝗼𝘂𝘁 𝗵𝗲𝗮𝗹𝘁𝗵𝘆 𝗳𝗼𝗼𝗱𝘀: [ Ссылка ]
𝗦𝗨𝗣𝗣𝗟𝗘𝗠𝗘𝗡𝗧𝗦 𝗜 𝗧𝗔𝗞𝗘 𝗗𝗔𝗜𝗟𝗬 (ALL IN ONE!!!): [ Ссылка ]
𝑼𝑺𝑬 𝑪𝑶𝑫𝑬 𝒔𝒂𝒗𝒆𝒘𝒊𝒕𝒉𝒈𝒊𝒍𝒍𝒊𝒂𝒏 𝒕𝒐 𝒔𝒂𝒗𝒆 10%
(the supplements are an affiliate link! when you purchase them I receive a small % & it costs you nothing extra:) + helps this channel...I also personally take these and believe in them AF or I would not have called them for an affiliate link!) love you guys xoxo
𝑭𝑼𝑳𝑳 𝑹𝑬𝑪𝑰𝑷𝑬
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.
