adapted from a recipe at http://www.thevegetariansite.com
FOR LASAGNA LAYERS:
1 med eggplant
2 C water
1/4 C nama shoyu, or tamari sauce
1 t sea salt
2 C zucchini, grated
1/4 red onion, thinly sliced
2 lg tomatoes
italian seasoning to taste
1/2 t garlic (or to taste, optional)
2 T minced onion (or to taste, optional)
1 C pine nuts
1/2 C sunflower seeds
1/2 T sea salt (or to taste)
1/4 C fresh basil (or 1 T dried)
2 cloves garlic
1/2 C water
Thoroughly mix water, nama shoyu (or tamari) and sea salt for eggplant marinade.
Thinly slice eggplant lengthwise.
Marinate eggplant in marinade for 2 – 12 hrs.
Remove eggplant from marinade and lay on paper towels to dry.
Combine all ingredients in a food processor or blender.
Blend all ingredients in a blender.
In a baking dish, alternate layers beginning with eggplant, then tomato sauce, then shredded zucchini, then cheeze.
Finish with grated zucchini. Garnish with thinly slice onion.