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Prepare Ingredients

1. Have sunflower pate spread made already.
2. Thinly slice the zucchini the long way. This can be done by hand or with
   a mandolin. Make sure marinara sauce is made by now or start soaking those sundried tomatoes!
3. Marinate for 1-2 hours in a mixture of olive oil, water and lemon juice. You will need enough slices to completely cover the bottom of the pan two times. (you can marinate longer if you want).
4. Place a double layer of cheesecloth in the pan, with at least 6 inches of cheesecloth hanging out on all sides.

Assemble

1. Pat dry the marinated zucchini slices. Fit closely together enough slices to completely cover the bottom of the pan-Don’t forget to lay the cheesecloth down first, it is important.
2. Pour over a small amount of the marinara sauce and spread over the
   zucchinis.
3. Spread out a layer of mushrooms, (use 1/2 the mushrooms).
4. Spread a thin layer of pate over the mushrooms (use 1/2 the pate) (it’s ok to leave it in evenly spaced blobs it is difficult to spread).
5. Evenly place half of the chopped spinach over the pate and press firmly
   into place.

Repeat the steps

1. Zucchini slices…
2. 1/2 of the remaining marinara sauce…
3. the remaining mushrooms…
4. the remaining pate…
5. the remaining spinach (press in to the pate)...
6. the remaining marinara (you can also add some chopped tomato and slivered basil to the top).

Cover tightly with plastic wrap and refrigerate.

Serve

The vegetables and pate will have given off a great deal of liquid overnight in the refrigerator. Using the ends of the cheesecloth, carefully lift out the lasagne (it may take 2 people). Drain the lasagne for a few moments (hold it up and allow to drip or run your hand over the bottom)-then either place it in a new pan or have someone quickly pour off the liquid and dry the pan and put the lasagne back in. Slice and Serve. Or, dehydrate at 115°F for an hour or so before serving.