Seriously the BEST Spinach Lasagna

Ever eat something so good you moan all the way through it? I did with this recent recipe!

Crissy from RFT has graciously given me permission to post her Spinach Lasagna recipe here on my blog.

It is divine!!!! I followed her written advice and free-spirit measurements and tasted as I went, and it turned out so delicious!

I could have seriously eaten the whole thing myself. Yes, I'm THAT kind of girl. A 'hearty-appetite-for-fabulous-foods-lick-the-plate' kind of girl.

Here is the recipe:

All the notes are hers. Well, except the ones that are mine. ;)

This note is mine (Rawkin'): I used a vegetable peeler instead of a mandolin to get my 'lasagna noodles'...worked great!)

OK here goes:

Spinach Lasagna

On a mandolin, thin slice a zucchini. Rawkin' note: I used 3 small zucchinis) Even though I used the thinnest blade for this they weren't paper thin or anything. They were about the same thickness as a regular lasagna noodle.

Rawcotta Cheeze

1 C. cashews

2 Tb. pine nuts

1/2 tsp. sea salt

2 Tb. lemon juice

fresh parsley, a few shakes of dill weed and some dried Italian seasoning

(I didn't measure any of these)

a little nutritional yeast

a little apple cider vinegar

about 1 C. water

I found this recipe somewhere and then just added things to taste which is why there are no measurements for some things. Toss it all in the blender and give it a whirl until it's nice and smooth. I started off with about 1/2 C. water and drizzled more as it blended until I got the right consistency.

Sauce

2 ripe tomatoes

about 12 sundried tomatoes (unsoaked)

dash olive oil

sea salt

onion powder

garlic powder

pepper

Italian seasoning

splash of water to help it blend

Toss everything in the blender and whirl until smooth. Again, I don't measure, I just taste as I go along.

Spinach

few handfuls of fresh spinach

dash sea salt or herbamare

garlic powder

dash olive oil

Pulse chop in the food processor until finely chopped but not blended.

Marinated Mushrooms

button mushrooms

olive oil

tamari, Braggs or Nama Shoyu

Put everything in a bowl and stir. Leave until the mushrooms become sort of wilty and shrink. This happens faster in the dehydrator or you can just leave them overnight on the counter.

Now just layer everything in a small dish -- zucchini noodles, rawcotta, spinach, marinated mushrooms, tomato sauce, zucchini noodles, tomato sauce -- and pop it in the dehydrator for a few hours. I think I left it in for maybe 6 hrs. on 100* and then ate it the next day for lunch. I'll definitely be making that one again.

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Oh, me too, Crissy, me too!

Rawkin' note: Just trust yourself with the measurements to suit your taste, taste as you go, and you will love this!!