Part 1: Lasagna Sauce

Ingredients

• 1 tomato

• 6-7 soaked sundried tomatoes (1 hr)

• 3 cloves of garlic

• 3 tbsp parsley, chopped

• 3 tbsp basil leaves, chopped

• 2 tbsp italian herb seasoning

• 1 tsp salt

• 1 tsp black pepper

• 2 dates, pit removed

• 1 tbsp olive oil

• 2 Nut burgers, crumbled (optional)

Blend all ingredients until smooth except the crumbled nut burgers. Once all blended place in a bowl and mix in the nut burgers.
Note: There is not much liquid in this so stir the ingredients occasionally to mix it well in the blender. If you want it chunky sauce, mix less.

Part 2: Mushroom Filling

Ingredients

• 4-5 big Shitake Mushrooms, chopped

• 1 tbsp olive oil

• 1 tsp salt

• 1 tsp paprika

• 1 tsp italian herb seasoning

• 1 tbsp nama shoyu

• 1 tsp white pepper

• 1 tsp black pepper

• 1 tsp onion powder

Blend all the ingredients and massage the mushroom until ingredients cover all the white parts of the mushroom. Dehydrate for 30 mins.

Part 3: Assembly

Ingredients

• 4 medium sized zucchini, thinly sliced vertically in a mandoline

• Nut cheese, you can use any!

Place the zucchini slices in the dehydrator for about 15 minutes.
Place 5 zucchini slices in a row, one overlapping a quarter of the other zucchini. This will keep the lasagna tight.

Spread the nut cheese on top of the zucchini layer.

Place 5 zucchini slices in a row, one overlapping a quarter of the other zucchini.
Spread the Mushroom Filling.

Place 5 zucchini slices in a row, one overlapping a quarter of the other zucchini.
Spread the lasagna sauce.

Place 5 zucchini slices in a row, one overlapping a quarter of the other zucchini.
Repeat until desired height! Enjoy!