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Lasagraw
1 large
zucchini, shaved
½ cup
walnuts, presoaked
½ cup
sun-dried tomatoes, soaked for 2 hours
3
tablespoons extra-virgin olive oil
2
tomatoes, chopped
½ cup
sun-cured olives, pitted
½ cup
chopped fresh basil
¼ cup
cup oregano
¼ cup
pine nuts
½
teaspoon Celtic salt
1 clove
garlic
With a
vegetable peeler, shave zucchini and squash lengthwise into long, thin strips;
when you've shaved all sides down to the soft and seedy center, slice the
remaining portion into long strips. Place remaining ingredients in a food
processor and pulse until well blended but still chunky, creating the sauce.
Place a layer of sauce in bottom of lasagna dish, then place a layer of
zucchini, layer of sauce, layer of squash until all the sauce has been used
up. Place in dehydrator at 105 degrees for 1-2 hours.
Serves 3-4
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