100% PLANTS LASAGNA
Like a Met Gala outfit, this does take some time to assemble, but what a lasting impression it makes! With over 20 different foods, it feeds a variety of bacteria helping our gut thrive! With it's beauty and boldness, our mind is happy, helping to keep us from bad food temptations! Two shortcut ideas: use store bought marinara and lasagna noodles.
Equipment
- 1 BLENDER
- 1 Pan
- 1 Food Processor
- 1 stove pot
- 1 Casserole Dish
Ingredients
SUN-DRIED TOMATO MARINARA
- 1 pint CHERRY TOMATOES
- 1 3oz pkg SUN-DRIED TOMATOES
- 3 BASIL LEAVES
- ¼ tsp GARLIC POWDER sub GARLIC PASTE or fresh GARLIC
- 2 tbsp EXTRA VIRGIN OLIVE OIL
MACADAMIA RICOTTA
- 1½ cup CAULIFLOWER RICE frozen or fresh
- ½ cup RAW MACADAMIA NUTS
- 2 tsp NUTRITIONAL YEAST
- 1 tsp RAW APPLE CIDER VINEGAR
- ½ tsp TURMERIC POWDER
- ½ LEMON, JUICE
- 1 tsp SEA SALT
- ¼ tsp PEPPER
LENTIL TACO MEAT
- 1 cup LENTILS
- 2 tbsp TOMATO PASTE
- 1 tbsp TACO SPICE BLEND
- 1 tbsp EXTRA VIRGIN OLIVE OIL
HEMP SEED PESTO
- 1 cup HEMP SEEDS
- 1 bunch BASIL LEAVES
- 1 LEMON, JUICE
- 1 tsp GARLIC POWDER sub fresh GARLIC
- ½-1 tsp SEA SALT
LASAGNA LAYERS
- 1 pkg PLANT BASED LASAGNA NOODLES
- 2 ZUCCHINI, peeled
- 1 EGGPLANT, peeled
- 1 bunch SPINACH LEAVES, hard stems removed
- 1 SUMMER SQUASH, peeled
LASAGNA NOODLES
- ¾ cup CHICKPEA FLOUR
- ¼ cup TAPIOCA FLOUR
- 1 tbsp PSYLLIUM HUSK POWDER
- ¼ tsp SEA SALT
Instructions
LASAGNA NOODLES
- Mix all ingredients in a bowl with 3/4 cup water. First with a spoon, then make into a ball with hands. Allow to sit for 15 min.
- In batches, roll out as thin as you can on parchment paper. Cut with a knife into lasagna noodles. If you have a pasta cutter, you can make rippled edges.
- Dehydrate overnight at 95° or until dried out.
SUN-DRIED TOMATO MARINARA
- Blend ingredients till sauce consistency.
MACADAMIA RICOTTA
- If using frozen cauliflower rice, cook first in a pan till thawed. Drain water and add to food processor along with the rest of the ingredients. Process till ricotta consistency.
LENTIL TACO MEAT
- In stove pot add LENTILS and enough WATER to cover plus 1" and bring to boil. Turn down to simmer and put the lid on pot. Cook until lentils are soft. You want to be able to mash them with a fork. It will take 20-30 minutes.
- Add to bowl along with the rest of the ingredients. Combine with fork, leaving some lentils whole for texture.
HEMP SEED PESTO
- Add all ingredients to food processor and process till you have a thick pesto consistency.
VEGGIE NOODLES
- Slice EGGPLANT, ZUCCHINI and SUMMER SQUASH thinly with mandoline.
ASSEMBLY
- In casserole dish layer: SUN-DRIED TOMATO MARINARA, LASAGNA NOODLES, uncooked, MACADAMIA RICOTTA, ZUCCHINI, EGGPLANT, SPINACH LEAVES, LENTIL TACO MEAT. Repeat 3x or until you've reached the top of your dish.
- Cover tops of LASAGNA NOODLES with SUN-DRIED TOMATO MARINARA. Make sure all of noodles are covered with marinara.
- Cover dish and bake at 350 °until noodles are cooked, 20-30 minutes.
- After done baking top with HEMP SEED PESTO
Notes
If you don’t like eggplant, omit as the eggplant is pronounced in this dish.
Tried this recipe?Let us know how it was!
