Marinated Veggies - Combine all and set aside in a bowl.

• 3 bell peppers (any color you like) sliced thin

• 1/2 yellow onion, sliced thin

• 2 T olive oil

• 2 T lemon juice

• 1/2 tsp. salt

 

 

Herb Ricotta Cheese - Blend till smooth. Adjust water for spreadable consistency. Set aside in a bowl and cover with damp cloth or paper towel.

• 1 cup raw cashews

• 1/2 cup macadamia nuts

• 2 T  pine nuts

• 2 T lemon juice

• basil, dill, oregano and parsley to taste

• 1/2 cup water

• 1/2 tsp. salt

 

 

Mushroom Layer - Combine and set aside in a bowl.

• 1 package mushrooms, sliced

• 1 T miso dissolved in 2-3 T hot water

 

 

Tomato Sauce - Blend till smooth. Set aside in a bowl.

• 1/2 bag sun dried tomatoes

• 7 tomatoes

• 4 garlic cloves

• 1 T yellow onion

• 3 T olive oil

• 2 T lemon juice

• 2 tsp. basil

• 2 tsp. oregano

• 1/2 tsp. thyme

• 1/2 tsp. salt

 

Noodle Sheets - Cut on mandolin into wide, paper-thin slices.

• 5 zucchini

 

Other Ingredients:

• 1 cup baby spinach

• 1/2 - 1 cup chopped green olives (optional)

• handful basil leaves

 

Directions: In a glass casserole dish, layer in the order below.  Cover and refrigerate to set, 5+ hours.

zucchini - ricotta - mushrooms - zucchini - tomato sauce - onions/peppers - zucchini – ricotta – spinach – mushrooms - onions/peppers - zucchini - tomato sauce. Garnish with chopped olives and basil leaves.