Rating4/5 (from 4 ratings)4
2 Turnips, Sliced into thin round disks
1 cup Pine nuts
1 cup Macadamia nuts
1 cup Walnuts
6 teaspoon Bragg or Nama Shoyu
8 teaspoon Lemon juice
1 cup Parsley
2 Large tomatoes
½ cup Sun dried tomatoes, Soak until soft
¼ cup Fresh basil
1 clove Garlic
½ cup Olive oil, adjust the amount if needed
FILLING: Blend pine nuts, macadamia nuts, and walnuts in food processor until ground. Add in Bragg (or Nama Shoyu), lemon juice, garlic, and parsley and blend until creamy. Set aside.
SAUCE: Blend tomatoes, sun dried tomatoes, basil, and garlic in food processor. Add in dates and olive oil until smooth. The sauce should be thick, like salsa consistency.
ASSEMBLE: In a rectangle tupperware or glassware, cover the bottom of the dish with a layer of turnips. Spread filling evenly on top. Add another layer of turnips. Spread sauce evenly on top. Let the lasagna sit for a few hours and allow the turnips to soften.
White_orchid's ThoughtsBy white_orchid
This recipe is divided into 3 parts: the turnips are the “pasta”; all the ingredients from Pine nuts to Parsley is the “filling”; and the rest of the ingredients make the “sauce”. This may seem like it’s a lot of work considering the amount of stuff that’s in it, but it’s so easy to make and all you need is a food processor!
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