Vegan Lasagna by Catch a Healthy Habit

Zucchini Lasagna  serves 4-6

4-6 med Zucchini, sliced thin on mandolin

4c Spinach

1head Broccoli, chopped

1/4c Olive Oil

1/2t Salt

1 recipe ‘Ricotta’

1 recipe Basil Oil

Mix together broccoli, spinach, olive oil & salt and dehydrate for 30-40min until tender.

Layer sliced zucchini in a small pan to cover the bottom, cover with a layer of ‘ricotta’, followed by a layer of the mixed vegetables. Repeat ending with zucchini. Slice and top with basil oil before serving.

1 1/2c raw Cashews, soaked

1/2c Water

1ea Lemon, juiced

1T Nutritional Yeast

1/2 clove Garlic

1/4t Salt

tt Black Pepper

Blend in Vitamix until smooth.

1c Olive Oil

1/2bu Basil

Discard basil stems & blend olive oil & basil leaves in Vitamix until combined.