Vegan Lasagna by Catch a Healthy Habit

Zucchini Lasagna  serves 4-6
4-6 med Zucchini, sliced thin on mandolin
4c Spinach
1head Broccoli, chopped
1/4c Olive Oil
1/2t Salt
1 recipe ‘Ricotta’
1 recipe Basil Oil
Mix together broccoli, spinach, olive oil & salt and dehydrate for 30-40min until tender.
Layer sliced zucchini in a small pan to cover the bottom, cover with a layer of ‘ricotta’, followed by a layer of the mixed vegetables. Repeat ending with zucchini. Slice and top with basil oil before serving.
1 1/2c raw Cashews, soaked
1/2c Water
1ea Lemon, juiced
1T Nutritional Yeast
1/2 clove Garlic
1/4t Salt
tt Black Pepper
Blend in Vitamix until smooth.
Basil Oil
1c Olive Oil
1/2bu Basil
Discard basil stems & blend olive oil & basil leaves in Vitamix until combined.
Zucchini, Broccoli & Garlic from Sport Hill Farm