Green Lasagna

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:

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

Place in a plate. Set aside.

For the Italian Sauce:

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

For the quinoa: Cook in ½ cup of water.

Add the quinoa after.

Pour in a bowl, and set aside.

For the Pesto Sauce:

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

Pour in a bowl, and set aside.

For the Sour Cream:

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

Pour in a bowl, and set aside.

For assembling:

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

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.

Add quinoa. Drizzle with Sour Cream once done.

Ready to serve.

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Green Lasagna