That's Italian! Lasagna and Zucchini Pasta with Alfredo Sauce

Two recipes to share with you today- This is pretty easy Lasagna, I was pretty stoked on this one! (the bottom photo and recipe is Zucchini Pasta with Alfredo Sauce: see below)  I will add a little more salt or soy next time, looks fantastic but it could use more flavor; I went easy on things as to not overpower, so I'll post a slightly amended recipe here:  The recipe seems lengthy, but it is not if you have your ducks in a row.  It requires pre-soaked almonds, and if there's one thing I can recommend that I've learned from working in professional kitchens;  Work Fast...  and then BAM you're done!

Magazine Zucchini and Portabella Lasagnas with Almond Ricotta

Serves maybe 8ish; but you can amend and make just one like I did!

Mandolin is a MUST on this recipe.

3 large zucchinis, sliced from ends into perfect very thin rounds

2 lg carrots, sliced very thin

marinate the above at least an hour in:

Olive oil, Nama Shoyu and a splash of lemon.

16 Portabella mushroom slices, or diced, soaked in olive oil and nama shoyu. They will soak it up like a sponge.

1.5 cups almonds, soaked 8 hours, skinned if possible for a white result

3 cloves garlic

1 bunches kale, ribs removed, chopped fine

1 c  basil leaves, julienned

2 T nutritional yeast

3 c baby spinach, julienned

3 med tomates, sliced thin into rounds, remainder cored & chopped. Reserve liquids for plating.

Optional:1 med beet, candy striped or yellow, sliced paper thin

In food processor or blender, puree soaked almonds, garlic, and 2 T oil until smooth. Use some almond milk if necessary to facilitate blending. Set aside.

Chop by hand, or In the same unwashed processor, pulse kale, basil, and transfer to almond mixture. Add yeast, salt and pepper.  

Toss spinach in with reserved zucchini marinade, squeezing with hands to wilt it; wring dry and discard liquid.

Puree tomatoes in blender til smooth, season with s & p and set aside.

Individual plate assembly:  Tomato liquid, 3 Zucchini rounds to create one large platform, carrot, kale almond mixture, spinach, tomato, and repeat, ending with almond mixture and garnish of  chopped tomato.  Black truffle oil if you want to get really fancy  ;-) and Pier 46 Seafood happens to carry black truffle salt if you get the urge!

SECOND PHOTO:

Zucchini pasta with Alfredo sauce, served with  Marinated portabella mushroom

This is an easy recipe:

Alfredo Sauce with Zucchini Pasta and Mushrooms

Serves Four

sorry for the change in text; Ive cut it from my google docs!

Zucchini (2 small per person), shaved on mandolin in very thin strips;  Think Pasta!

For the Alfredo Sauce: 
3/4 c Pine Nuts, unsoaked

3/4 c Cashews soaked an hour or less

1 c coconut water

1 clove garlic, chopped

dash paprika

1/4 cup lemon, meyer is nice

Salt and white pepper

Mushrooms, preferably Portabella, as your side of "meat"

olive oil & Nama Shoyu

Directions:

Using mandoin, slice zucchinis very thin. Lightly  Salt and set aside.

Slice and chop mushrooms and place in nama shoyu and olive oil. Set aside.

In blender, blend nuts, garlic and spices, adding liquids slowly until smooth.

To serve:

Toss pasta with desired amount of sauce, serving with mushrooms on the side and a garnish of diced red pepper, carrot or microgreens, whatever garnish is in the fridge! Be creative :-)

This is fabulous sauce and keeps well in the fridge for days!