(This is from my old blog. I hope I hyperlinked my Steem account correctly in the original blog.)
My hubby and I made this, together, neither of us knowing how it would turn out, since I didn't follow any recipe, we just bought some ingredients that I thought would go well, together for a vegan lasagna.... all we knew is that he would use the mandoline to slice the beets and zucchini, and then shape the beet slices into hearts.
We decided to bake it rather than eat it as raw lasagna, as I had originally planned for it to be raw, but when he suggested that we bake it, I thought about it only for a couple seconds and agreed that everything might just set better and it would be easier to cut into slices, so I said we should do it at 350 degrees for 40 minutes.
My hubby could not say enough good things about it.... I love when our projects work out!!I thought I'd share the recipe. Every measurement is only approximate and one may adjust to one's own taste. It is basically, zucchini strips for noodles, marinara made with sundried tomatoes, bell peppers, olive oil, two dates and spaghetti seasoning all whipped in a blender, pesto made with pumpkin seeds, organic salad greens, cilantro, lemon juice, parsley and a little salt, ground up in a food processor, and the "cheese" layers is just soaked cashews (about three cups) lemon juice, nutritional yeast, cayenne powder and a little salt.... also whipped up in a food processor while adding a little water at a time. The final layer on top of a second "cheese" layer is dill weed powder and the heart beets. I'll just show some photos from the process:
We're still learning to be better food photographers, but these still look pretty good and give the general idea. As time goes on, we'll be more nit-picky on how we arrange our food and dishes, as well as know the best lighting, though I think our lighting is pretty good... This morning I had a large slice.... and it is what makes me think it is possibly the best lasagne I ever had. How lasagna tastes the next day is always my test. Overnight, in the fridge, it all set even better, so my slice showed all the layers.... and the pesto and "cheese" layers were a perfect texture... and more nutty and flavorful.