Serving Size:9-inch x 10-inch casserole
Prep Time:60 mins
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3 cup cashew cheez (refer to cheez recipe)
3 cups red bell pepper, diced
1 tablespoon basil, fresh minced
1 tablespoon oregano, fresh minced
1 tablespoon rosemary, fresh minced
1 teaspoon nama shoyu, or to taste
½ teaspoon sea salt, or to taste
½ teaspoon jalapeno pepper, seeded & minced
6 medium tomatoes, seeded
1/3 cup sundried tomatoes, soaked in warm water until soft
1 tablespoon olive oil
1 teaspoon sea salt, or to taste
1 ½ nama shoyu, or to taste
½ black pepper, ground to taste
¼ cup fresh herbs, minced (basil, oregano, rosemary, etc)
¼ teaspoon crushed red pepper flakes
3-5 large zucchini, sliced thin
5-10 large portabello mushrooms, sliced thin
InstructionsBegin the Cashew Cheez the night before.
The next day, add all cheez ingredients to a large mixing bowl, mix well and set aside.
For Sauce, place all ingredients, except fresh herbs, in a blender and blend until smooth. Stir in herbs and set aside. Slice zucchinis and mushrooms into thin "lasagna" moodles. Press slices between dry towels to remove excess moisture.
Experiment with vegetable peelers, cheez cutters, or a mandolin to get uniform thickness.
In a 9 inches X 13 inches casserole, begin layering with zucchini, then spread on 1/3 of the cheez, then 1/3 of the mushrooms and sauce. Repeat until all ingredients have been used.
Top with cashew cheez and sprinkle with basil for an authentic lasagna look.
- recipe from Vegan World Fusion Cuisine cookbook
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