Italian lasagna in syroedcheski

Simply think of the spices, replace at its discretion. The recipe given to 9 servings (~ 33 × 27 cm).
We will have 6 layers, so do each layer separately:

ITALIAN NUT
CHEESE 2 cups macadamia nuts (almonds suit, soaked 12-24 hours)
1 cup pine nuts
1 tbsp lemon juice
2 yellow bell peppers
2 tablespoons chopped parsley
1 tablespoon dried thyme (thyme)
1-2 tsp of salt (use the pink, black or sea)
1/2 cup of water, if necessary
Put in the harvester - nuts first, then the rest. Water is added if necessary, the mixture should be very liquid.

LAYER "MEAT" walnut
1, 5 cups walnut (soak 1 hour)
1 cup dried tomatoes (soaked for 1 hour) * (see. Below)
2 tsp oregano (dried in the video)
On 2 tsp sage
5 st.lozhek soy sauce
2 tablespoons miso paste (you can buy in stores with Japanese / Chinese food)
1/2 tsp pepper Caen
2 tablespoons olive oil
1 tbsp honey
1 teaspoon salt
Mix the ingredients in a food processor, leaving a lot of little grainy, resembling the composition of beef.

TOMATO SAUCE
1, 5 cups of dried tomato
2 soft
Tamarind 2 heads of garlic
2 cups tomato without seeds, chopped
1, 5 tablespoons dried oregano
1-2 tsp salt
1/3 cup olive oil
1-2 tablespoons of lemon juice

Blend in a food processor

PESTO

2 cups tightly packed basil leaves
3/4 cup pine nuts or walnuts
1/2 cup olive oil
1 teaspoon salt
1 head of garlic
1 tbsp lemon juice

Blend in a food processor, but not uniformly, keeping the pieces of nuts.

LAYER
SPINACH 6 cups spinach, coarsely torn apart arms
5 Art. spoons oregano
3 tablespoons olive oil
1-2 h. Spoons of salt

All the ingredients in a saucepan just leave to marinate for an hour.

You also need to
5 medium zucchini cut into long strips (use a potato knife), marinate them for 10 minutes in olive oil with salt, so that they have acquired the desired softness of us.

COLLECT lasagna
- The bottom layer consists of sheets of zucchini, a little finding each other
. - This is followed by a layer of "meat", nutty cheese, tomato sauce, pesto and another layer of zucchini
. - Repeat all layers, but before the last zucchini, put our marinated spinach
. - Harvesting our creation in the fridge for a few hours - the dish should be mene soft, so we could easily cut it
. - Garnish each serving with black pepper and a sprig of basil.