CHEESE: (Start 8-12 hours ahead of assembly time)
2 cups soaked cashews or almonds
1 Tbs lemon juice
enough Rejuvelac to make a fairly thin paste
Put in a bowl, cover with a cloth and let sit out 8-12 hours so that it ferments.
After fermentation add:
2-4 Tbs raw Tahini
2 Tbs miso (raw light or dark)
2 cloves of garlic, pressed
Red pepper (cayenne if you want it spicier)
Do not refrigerate.
RED SAUCE: (Start at least 2-3 hours ahead of assembly time)
4-6 dates soaked 2-3 hours (do not pour the water off)
2 cloves of garlic
2 heaping Tbs soaked basil or 3/4 cup of fresh basil
2 cups of sun-dried tomatoes.
Cover tomatoes with water and soak, adding enough water to keep them covered until soft.
3/4 tsp of thyme, oregano & basil
1/4 tsp ground mustard (grind it in a coffee grinder)
1/4 tsp Celtic Salt
1/8 tsp Cayenne or ground up hot red peppers
1/4 - 1/2 cup (depending on taste) Olive Oil
1/4 - 1/2 Tbs lemon juice (commensurate with Olive Oil)
Refrigerate to marinate.
BODY: (Start from 2 hours to a day ahead of time)
Pour marinade over 3 - 4 zucchinis sliced very thin (can use a Saladacco or carrot peeler to slice).
Let sit from 2 hours to all day.
Drain in colander.
Take one bunch of spinach (1 pound size) and use only the leaves.
Use the drippings from the colander filled with the zucchini to coat the leaves.
ASSEMBLY of the Lasagna:
Layer 1/2 of the zucchini on the bottom of a 9" x 13" pan.
Spread the cheese on top of the zucchini.
Cut up enough Portobello or other large mushrooms to form the next layer.
Layer on the rest of the zucchini.
Pour on 1/2 of the red sauce.
Layer on the spinach which was marinated in the zucchini drippings.
Pour the rest of the red sauce over the top using a spatula.
Top with remainder of the mushrooms and some black olives for decoration.