Ingredients
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Basil
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Nutmeg Cheese
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Spinach Filling
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2 cups of Spinach
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½ cup of fresh Coconut
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¼ cup of Walnuts
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1 tbsp Olive Oil
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1 tbsp Vinegar
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Pinch of ground Black Pepper
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1 Garlic
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1 tbsp chopped Green Onion
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Salt
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Tomato Sauce
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¼ cup dried Tomatoes
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2 small fresh Tomatoes
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½ cup fresh Coconut
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3 tbsp Olive Oil
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5 soaked royal Medjool Dates
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5-6 green diced Olives
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2 tbsp diced red Bell Peppers
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Pinch of ground Black Pepper
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Pinch of ground hot Chili Pepper
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Pinch of Oregano
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2 Garlic
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2-3 tbsp fresh Basil
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For Lasagna
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1 sliced Zucchini
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½ sliced Eggplant
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Basil
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Tomato
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Lettuce
Directions
Steps
|
1
Done
|
Cut the veggies into slices. |
|
2
Done
|
Marinate the eggplant and the zucchini with basil marinara and dehydrate for 30 minutes. |
|
3
Done
|
Spread the first layer of eggplant slices in a square shape. |
|
4
Done
|
Spread the spinach mixture on it. |
|
5
Done
|
Proceed with the next layer of zucchini. |
|
6
Done
|
Spread nutmeg cheese mixture. |
|
7
Done
|
Proceed with the next layer of eggplant. |
|
8
Done
|
Spread spinach mixture. |
|
9
Done
|
Proceed with zucchini. |
|
10
Done
|
You may put a slice of tomato between each layer. |
|
11
Done
|
Add the tomato sauce on top and serve. |
|
12
Done
|
Spinach FillingPut all the ingredients into the blender or the food processor and pulse a few times. |
