AuthorBreville PH
RatingDifficultyIntermediate

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Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

For the Super Delicious Italian Tomato Sauce:
 ½ cup dehydrated tomatoes (soaked for 1 hour)
 2 cups sliced tomatoes
 ¼ cup fresh basil
 3 T coconut sugar (low glycemic sugar)
 1 T miso paste
 ¼ cup olive oil
 pinch of Himalayan salt
 ½ cup quinoa, washed well
For the Pesto Sauce:
 3 cups basil
 ¼ c pine nuts
 1 clove garlic
 ½ of a zucchini
 ½ t calamansi juice
 1 T miso
 2 tbsp nutritional yeast
For Sour cream:
 1 cup raw cashews ( soaked overnight)
 1 ½ miso paste
 2 T lemon juice
 3 tbsp nutritional yeast
 ¼ t italian seasoning
 water to blend
For Garnish:
 1 tsp Micro radish
 ⅔ cup Portobello mushrooms, Marinated
 2 tbsp Honey
 1 tsp Calamansi
 1 tsp Tamari

For the Lasagna Sheets:
1

Using the Breville Kitchen Wizz Pro’s slicing disc, slice the Zucchini into thin sheets, imitating the original pasta sheets.

2

Place in a plate. Set aside.

For the Italian Sauce:
3

Using the Breville Kitchen Wizz Pro’s Quad Blade, process all the ingredients until consistency is smooth and thick.

4

For the quinoa: Cook in ½ cup of water.

5

Add the quinoa after.

6

Pour in a bowl, and set aside.

For the Pesto Sauce:
7

Using the Breville Kitchen Wizz Pro’s Quad Blade, process all the ingredients until consistency looks like a proper pesto.

8

Pour in a bowl, and set aside.

For the Sour Cream:
9

Using the Breville Die Cast Kinetix Blender, blend all the ingredients until mixture is smooth and thick.

10

Pour in a bowl, and set aside.

For assembling:
11

Place the zucchini sheets on a plate. Top with your chosen garnish.

12

Pour on top a little bit of the Tomato Sauce and the pesto. Top with another zucchini sheet. Repeat procedure 1 & 2 until you are satisfied with the amount of your lasagna.

13

Add quinoa. Drizzle with Sour Cream once done.

14

Ready to serve.

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Ingredients

For the Super Delicious Italian Tomato Sauce:
 ½ cup dehydrated tomatoes (soaked for 1 hour)
 2 cups sliced tomatoes
 ¼ cup fresh basil
 3 T coconut sugar (low glycemic sugar)
 1 T miso paste
 ¼ cup olive oil
 pinch of Himalayan salt
 ½ cup quinoa, washed well
For the Pesto Sauce:
 3 cups basil
 ¼ c pine nuts
 1 clove garlic
 ½ of a zucchini
 ½ t calamansi juice
 1 T miso
 2 tbsp nutritional yeast
For Sour cream:
 1 cup raw cashews ( soaked overnight)
 1 ½ miso paste
 2 T lemon juice
 3 tbsp nutritional yeast
 ¼ t italian seasoning
 water to blend
For Garnish:
 1 tsp Micro radish
 ⅔ cup Portobello mushrooms, Marinated
 2 tbsp Honey
 1 tsp Calamansi
 1 tsp Tamari

Directions

For the Lasagna Sheets:
1

Using the Breville Kitchen Wizz Pro’s slicing disc, slice the Zucchini into thin sheets, imitating the original pasta sheets.

2

Place in a plate. Set aside.

For the Italian Sauce:
3

Using the Breville Kitchen Wizz Pro’s Quad Blade, process all the ingredients until consistency is smooth and thick.

4

For the quinoa: Cook in ½ cup of water.

5

Add the quinoa after.

6

Pour in a bowl, and set aside.

For the Pesto Sauce:
7

Using the Breville Kitchen Wizz Pro’s Quad Blade, process all the ingredients until consistency looks like a proper pesto.

8

Pour in a bowl, and set aside.

For the Sour Cream:
9

Using the Breville Die Cast Kinetix Blender, blend all the ingredients until mixture is smooth and thick.

10

Pour in a bowl, and set aside.

For assembling:
11

Place the zucchini sheets on a plate. Top with your chosen garnish.

12

Pour on top a little bit of the Tomato Sauce and the pesto. Top with another zucchini sheet. Repeat procedure 1 & 2 until you are satisfied with the amount of your lasagna.

13

Add quinoa. Drizzle with Sour Cream once done.

14

Ready to serve.

Green Lasagna
IngredientsDirections