1head of broccolijust the florets, roughly chopped
Sea salt and pepper to taste
For the Sun-Dried Tomato Marinara
1cupsun-dried tomatoessoaked in hot water for 30 minutes
4large Medjool datessoaked in hot water for at least 10 minutes and pitted
1garlic clovechopped
1heirloom tomatocut in half
2teaspoonslemon juice
1teaspoonno salt seasoninglike Spike
2tablespoonswater
sea salt and pepper to taste
For the Cashew Cheese
1cupraw cashewssoaked overnight in filtered water
1teaspoonherbs de provence
1garlic clovechopped
2teaspoonslemon juice
1teaspoonnutritional yeast
sea salt and pepper to taste
For the Walnut Sausage
2cupsraw walnutssoaked overnight in filtered water
1teaspoonfresh sageminced
1teaspoonfresh thymeminced
½teaspoondried thyme
1teaspoondried marjoram
1teaspoonground fennel or fennel seeds
½teaspooncayenne pepper
1teaspoonfresh rosemaryminced
2tablespoonsshoyu or liquid aminos
Instructions
Make the Sunflower Seed Pesto
Soak the sunflower seeds overnight in filtered water.
Rinse and strain the seeds and place them into a food processor with the rest of the ingredients (lemon juice, spinach, and broccoli).
Pulse until you get a good pesto texture, not too smooth and not too rough.
Add salt and pepper to taste
Make the Sun-Dried Tomato Marinara
Drain the sun-dried tomatoes and dates from their soaking water and add them, along with the rest of the marinara ingredients (garlic, heirloom tomato, lemon juice, seasoning, and water) to the food processor and process until it becomes a chunky sauce.
Add salt and pepper to taste.
Make the Cashew Cheese
Rinse and drain the cashews and place them in the food processor, along with the rest of the ingredients (herbs de provence, garlic lemon juice, and nutritional yeast) and process, scraping down the sides occasionally, until the texture is similar to ricotta cheese.
Add salt and pepper to taste
Make the Walnut Sausage
Add all of the ingredients to the food processor and process until there are no big chunks of walnuts. It will be a little spicy, but it will taste just like the sausage you would expect on pizza.
Assemble the Lasagna
To make the lasagna you will need at least 2 large zucchinis, sliced lengthwise into thin slices. The easiest way to do this is to use a mandolin, but a sharp knife will also work.
You can either make individual lasagna portions (like the ones pictured), or you can layer everything into a dish, as you would a regular lasagna.
Whatever you choose, start with a layer of the zucchini and then add a layer of the pesto. Top the pesto with another slice of zucchini and top it with marinara. Add another slice of zucchini and top it with cashew cheese. Add another slice of zucchini and then a layer of the walnut sausage.