Preparation time: 40+ min

Difficulty: complex

Serves 3

For lasagna


  • sunflower seed spread

  • tomato salsa

  • marinated brown portobello mushrooms

  • 3 medium zucchini

For sunflower seed spread


  • 2 cups sunflower seeds

  • lemon juice of 1 organic lemon

  • 1/2 clove of fresh garlic

  • tamari

Soak the sunflower seeds for one hour. Drain them, add to a blender and add the rest of the ingredients. Blend until smooth and put into a bigger bowl.

For tomato salsa


  • 150 g cherry tomatoes

  • yellow bell pepper

  • bunch of fresh basil and oregano

  • chopped white and green parts of spring onion

  • tamari

  • pepper

Dice the tomatoes and chop the herbs and spring onion. Season and mix well. Add salsa to the sunflower seed spread.

For marinated portobello mushrooms


  • 200 g brown portobello mushrooms

  • tamari

  • balsamic vinegar

Thinly slice the mushrooms and sprinkle them gently with tamari and good quality balsamic vinegar. Marinate them until they release the juices. Gently drain them and add them to the sunflower seed spread and salsa. Mix well and if needed, add more spices.

Thinly cut the zucchini lengthwise with a mandoline slicer. Coat a smaller rectangular baking tray with a transparent film, place two layers of zucchini on top, then spread the cream you made with sunflower seed spread, tomatoes, herbs, and marinated mushrooms on top. Place another two layers of zucchini on top of that, and so on until you run out of the ingredients. The final layer should be zucchini. Then place the pan, until serving (for at least one hour), into the fridge.