Makes 1
INGREDIENTS
Lasagne leaves
2 zucchini
Cream
2 tablespoons pine nuts
A few cashews
1 teaspoon ground almonds
The juice of 1/2 lemon
1/2 teaspoon olive oil
1/2 teaspoon apple cider vinegar
1 teaspoon rosemary
1/2 teaspoon oregano
Pinch garlic
Pinch salt
Water to blend – as needed
1 tablespoon ground psyllium husk
Herbs
1/4 avocado
2 tablespoons parsley
1/4 red pepper
(Optional) a few olives
Tomatoes
1 tomato
1/4 onion
Drizzle of olive oil
Pinch salt
Basil
1/4 avocado
1/4 cup basil
Pinch salt
INTSTRUCTIONS
Lasagne leaves
Using a potato peeler, peel zucchini into thin slices.
Start by coating the base of your tin with zucchini layers – these are your base for the lasagne
Cream
In a food processor or high speed blender, blend ingredients except psyllium husk, until smooth. Mix in the psyllium husk. Spread on the zucchini layer.
Cover with another layer of peeled zucchini.
Herbs
Mash the avocado and chop the rest of the ingredients. Mix together.
Spread on the zucchini layer.
Cover with another layer of peeled zucchini.
Tomatoes
Chop tomatoes into thin slices and spread on the zucchini layer. Chop onions and layer on the tomatoes. Drizzle olive oil and sprinkle salt.
Cover with another layer of peeled zucchini.
Basil
Mash the avocado and chop the basil. Mix together with salt.
Spread on the zucchini layer.
Dehydrate for 3-4 hours at 104 degrees Fahrenheit (40 degrees celsius)
